The owner of the two-star restaurant Momofuku in New York explained in his latest podcast why followers would do well to abandon the tradition of grilled burgers. Instead, he suggests grilling vegetables.
The topic may seem light, but it is worthy of David Chang, 45 years old, important media coverage. THAT Times even makes other chefs react to his remarks, because in his latest podcast, the American-Korean chef attacks a tradition in the Anglo-Saxon world, Britain, the United States or even Australia: the fact of grilling burgers. “Gold, he said, it’s a horrible way to cook meat, i know i get in trouble for saying that since it’s a cultural habit, in the summer we make burgers on the grill that we share with friends on sundays in his garden, it has a nostalgic side, but in gastronomic terms it’s not only not good, but basically it’s a marketing lie“.
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And David Chang explains that charring the meat crushes all the flavors, breaks the tenderness and gives a burnt taste that shouldn’t be in a burger. Of course, everyone has their own taste, but in this case our chef knows what he’s talking about. Since 2009, his restaurant Momofuku in New York has proudly displayed two Michelin stars, and his specialty is precisely the grill and the grill.
What he offers the Anglo-Saxons is to try other types of barbecue: “Chicken works well, pork, seafood“, and then the vegetables, which we don’t think about enough, but which nevertheless develop all their flavors on a grill.
David Chang suggests preparing “well-seasoned aubergines, zucchini and then corn, because I see no other barbecue masters than corn“In the gastronomic universe, Chang is a bit of a UFO.
On the menu of his restaurant he offers dishes with huge pieces of meat, and at the same time he invented what he called Burger Impossible, a vegan burger that visually and tastefully employs all the characteristics of his beef model: juicy, rare, with a texture similar to a beef patty, a creation which therefore gave him two stars and which convinced him that “the future of cooking is vegetable”that it is there, by working with vegetables, herbs, spices, that we find something to surprise our taste buds.
