Chapter 9. Interception
Menu
- CROSS-CUTTING CONCERNS
- ASPECT-ORIENTED PROGRAMMING
- Dynamic INTERCEPTION
One of the most interesting things about cooking is the way we can combine many ingredients, some of them not particularly savory in themselves, into a whole that is greater than the parts. Often, we start with a simple ingredient that provides the basis for the meal, and then modify and embellish it until the end result is a delicious dish.
Consider a veal cutlet. If we were desperate, we could eat it raw, but in most cases we’d prefer to fry it. However, if we simply slap it on a hot pan, the result will be less than stellar. Apart from the burned flavor, it won’t taste of much.
Fortunately, there are lots of steps we can take to enhance the experience:
- Frying the cutlet in butter prevents burning the meat, but the taste is likely to remain bland.
- Adding salt enhances the taste of the meat.
- Adding other spices, such as pepper, makes the taste more complex.
- Breading it with a mixture that includes salt and spices not only adds to the taste, but also envelops the original ingredient in a new texture. At this point, we’re getting close to having a Cotoletta.
- Slitting open a pocket in the cutlet and adding ham, cheese, and garlic into the pocket before breading the cutlet takes us over the top. Now we have Cordon Bleu, which is a most excellent dish.