Food is why this journal exists, of course, yet the voyage only begins with taste. By the time the plate is brought to the table, at least two of the senses are engaged, followed by a third and a fourth when the dish is sampled. In a few cases, even the fifth perception, that of sound, comes into play.
One of today’s submissions, Sizzling Chard, sparks all five. When oils are heated and drizzled over lightly-steamed vegetables just before service, the greens pop, almost effervesce, as the hot liquid finishes the cooking process and seals in the flavors, both of the chard and of the scallions, peppers and ginger that supplement it.
This is a typically Cantonese preparation and when Milk Street provided instructions in its Fall 2018 issue, it intrigued. Do the greens actually sizzle? Yes they do!
Of course, the sound show is the chard’s party piece, but…