Panache - the new ailment for chefs?!
Panache - the new ailment for chefs?
Food critics often say that such and such a chef cooks with "flair and panache".
My pans certainly flare if the oil gets too hot, but what is this word 'panache'.? Is it something to do with the current fad for stir-frying? The constant tilting of the wok and sauteuse leading to pan-ache in the wrist?
Comments, please!
Answers:
Foghorn! So funny!
My husband is a chef graduate of the Culinary Institute of America - he is a great chef, inovative, thoughtful of the tastes and preferences of the area in which we live, and always offers the best quality food available. He gets so frustrated with food critics who have no idea what they are talking about and cover the fact with words like flair and panache.
We owned a breakfast and lunch restaurant for two long years and the critic for the local paper wrote about us. What a goober. There were so many errors in the article that our customers got angry. The critic got the point and left us alone after that.
Personally, I have no idea why in the world any - I repeat - ANY newspaper or media outlet would allow someone to be a food critic without, at least, a bit of training. We all have tastes, preferences, and dietary desires. A food critic should be able to put his or her personal tastes aside and be able to actually talk about the food.
I hate wrist pan-ache, by the way.
Source(s):
Professional baker married to a professional chef. We are busy catering and baking and working all the time.
Yes Panache is the cooking equivalent of carpel tunnel syndrome
I sick of the way they describe a sauce or gravy as jus, for goodness sake it's pretentious.
Pan ash is residue from previous cooking errors which bulks out new dishes to give a gritty bite to them. ;-)
No! You're pronouncing it wrong!
It's pan-ash!
When the oil flares you get ash in the pan as it burns the food.
Simple, no?
pa・nache
NOUN:
1; Dash; verve.
2: A bunch of feathers or a plume, especially on a helmet.
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That doesn't do the word Justice
IT HAS to do flair exuberance flamboyance
The term "cooking with flair and panache" makes me visualize lots of singing and dancing going on in the kitchen, which doesn't happen. I don't care much for food critics, if they had any balls they would be in the kitchen instead of criticizing those of us that are.
Yeah, I get the point Foggy. Why do you listen to these so called critics? They have to say these things to get paid & probably wouldn't know a good meal if it jumped up & bit 'em! Foodprats or what?
I just hope you can get your tongue out of your cheek in time for supper..
Flair and panache (pah-nash) means they are probably enjoying what they do and do it with style, flamboyantly and joyfully, not a bad way to earn your living. The rest of us should be so lucky.
get a dictionary u might learn somthing