I can’t stand when a chef says that the recipe they use for something is “simple” but then use an ultra specific piece of equipment only really available in restaurants or the kitchens of wealthy people that can afford it.
Great, simple recipes are not made so based on the amount of ingredients. The method to get to the other side of raw components
The clip that comes to mind is of a European chef claiming that his “simple dessert” is perfectly delicious, despite his effort. He isn’t lying, because it is simple to him. He takes créme englaise (most likely supplied by one of his lackeys) and adds it to chocolate. Super simple!
The problem is that he dumps this shit into a $2200 Thermomix that can also be used to heat cook the mixture.
Most chefs of a certain level are so sickeningly disconnected from reality that “simplicity” in their presence is only really found after digging through layers and layers of technique and currency. Of course it’s possible to recreate his method and dish in more common home equipment, but the effort and thought required to convert his technique to the real world make the recipe inherently not simple anymore.
It’s hard to say why so many chefs fall into this fallacious habit of over simplifying description and approach, but I would bet money that it’s simply due to them being a bit too disconnected from reality. They’ve been in their realms for so long surrounded by vacuum sealers, Pacojets and Hobarts to realize that the ground that they’re looking down upon is actually just clouds.
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