Cooked

On the basis of activist writer and journalist Michael Pollan, we are taken through the evolution of cooking in Cooked. It took quite some effort before we stood in our aesthetically pleasing kitchen on a six-burner Smeg frying a pork roulade in a € 200 pan. Earlyâh for a little heat under your catch of the day you first had to ram two pieces of stone together until bleeding. That were the days. Pollan describes the development from the buffalo spareribs skittish caveman to the cocquille foam sipping Michelin star eater using the four elements, fire, water, air and earth. In that order. Koalas attacked by the fire suddenly turned out to taste much better after a forest fire and also a lot easier to chew away. Eureka! The fire under anything you could lay hold on. Of course, such a koala bolt eats away completely with a good sauce, so something had to be found. Behold, the birth of the pan and with it the ability to add water to the cooking process as well. And what do you do with that last remnant of sauce on your plate? Exactly, you put a crusty piece of bread through it. Bread that is at its best, if enough air has entered the dough during rising. Finally, put the whole thing out with a beer fermented by earthly bacteria and go belly up. When you talk about a food documentary on Netflix, the comparison with Chef's Table quickly arises. Understandable. Cooked unfortunately has to lose out to its illustrious predecessor in my opinion. Yes, the images are beautiful again and this time too the necessary air miles have been used to film in all corners of the world, but something is missing. An ingredient that makes this not only a must-watcher for their dessert Instagrammable food neurotes, but also for those who are not so careful with the slice of five. What is missing is passion. The enthusiasm with which you heard about a Parma ham in Season 1 of Chef's Table Massimo Bottura, for example. Tattooed guys from head to toe who argue in Game Kings about who can do better on a kart, Mario or Luigi. The kind of passion with which Clarkson, Hammond and May could spend hours talking about the fuel cap on the new Aston Marton DB9. Passion. Cooked just doesn't have enough. It mainly has a scientific approach, where it is more about the cooking process than the final end result on your plate. In contrast to Chef's Table, in which everyone with a passion can identify themselves, this is more one for people who have an above-average interest in food and everything that has to do with it. gumstarr.com