The Mind of a Chef Season 3 Episode 8 Bourbon

The Mind of a Chef is a culinary documentary series that explores the art, science, and philosophy of cooking through the eyes of some of the world's most innovative and celebrated chefs. In this episode, titled Bourbon, the show explores the rich and complex world of bourbon whiskey and its use in cooking.

The episode begins with an introduction to the history and production of bourbon, which is a uniquely American spirit made from corn, rye, barley, and water. It is aged in oak barrels for at least two years, which gives it its distinctive flavor and amber color. Chef Edward Lee, who is known for his innovative fusion cuisine, takes viewers on a journey through the world of bourbon, showing us how it can be used in both sweet and savory dishes.

Lee starts by visiting a distillery to learn about the process of making bourbon, from selecting the grains to the final aging process. He then samples a variety of bourbons, noting the differences in flavor and texture. From there, Lee heads to the kitchen to put his newfound knowledge to work.

Throughout the episode, Lee uses bourbon in a variety of dishes, showcasing its versatility and unique flavor profile. He starts with a bourbon-glazed pork belly, which he sears until it is crispy on the outside and tender on the inside. He then adds a sweet and tangy bourbon glaze, which adds depth and complexity to the dish.

Next, Lee makes a bourbon and brown sugar ice cream, which he serves with candied pecans and a drizzle of caramel sauce. The bourbon adds a warm and smoky flavor to the ice cream, complementing the sweetness of the brown sugar and pecans.

Lee also experiments with using bourbon in savory dishes, such as a bourbon and bacon risotto. He starts by rendering the bacon fat, which he uses to cook the onions and garlic. He then adds the Arborio rice, which he toasts until it is fragrant. Finally, he adds chicken stock and bourbon, simmering the rice until it is creamy and tender.

One of the highlights of the episode is when Lee makes a bourbon caramel sauce, which he uses to top a bourbon bread pudding. He starts by melting sugar in a saucepan until it turns amber in color. He then adds cream and bourbon, whisking until the mixture is smooth and creamy. The sauce is sweet and boozy, adding a decadent touch to the bread pudding.

Throughout the episode, Lee provides insights into the techniques and ingredients he uses, as well as the history and culture behind bourbon. Along the way, he also shares some personal anecdotes, such as his memories of drinking bourbon with his father.

In addition to showcasing the versatility of bourbon in cooking, the episode also highlights the importance of using high-quality ingredients and taking the time to perfect a dish. Lee emphasizes the importance of patience and attention to detail, noting that cooking is both an art and a science.

Overall, Bourbon is a fascinating and educational episode of The Mind of a Chef that showcases the unique flavor and texture of bourbon, as well as its many possible uses in cooking. Lee's passion and expertise make for a compelling journey into the mind of a chef, offering a behind-the-scenes look at the creative process behind innovative dishes.