20-15-4: Take That Frenchies!

To start off, I want to give credit to the immense legion of Montreal fans that traveled down to the Garden to watch the Canadiens play the Rangers. The passion and dedication is admirable, but I gotta say that I am positively giddy that the loud bleu, blanc e rouge Habitants got sent back to Canada as losers. And that came courtesy of a fantastic effort by the Rangers, winning 4-3 in overtime on a Brendan Shanahan goal. I don't speak french but au revoir Frenchies! Before bidding them a fond farewell on their trip back over the border, I will pass along a few of my observations from the game:

*For everyone who was ready to jump on Jagr's jock after his recent streak of solid efforts, he really wasn't that great. He scored a nice goal, but was marginalized by the power and reach of Long Island's own Mike Komisarek - a better version of Hal Gill, who Jagr abused on Saturday night. Komisarek is young, good and only getting better, but unless Jagr can rediscover that other gear, he will be in trouble against real shutdown defensemen. It will be interesting to watch him and Dion Phaneuf go at it next week in Calgary.

*Jagr's buddy, Marty Straka, needs to get some confidence back. I don't know where it went; he hasn't played poorly. In fact, Straka continues to set a shining example for how to play a utilitarian game of checking, digging and passing ... its just that he seems to have no confidence in his shot. Twice he hesitated and tried to settle down a pass before shooting the puck - both times would likely have been goals had he one-timed them.

*Even though they were on for a goal against, I think that the HBO line was impressive yet again. Bettsy, Hollweg and Orr have been getting more ice time in recent games and it has paid off in hard, checking shifts. They played about 13 minutes and more often than not you could tell when they were on the ice.

*For all of the booing of Marek Malik, and there still is plenty, I feel obligated to point out that Paul Mara has been pretty bad. Granted, Mara didn't pass the puck right to a Canadien or take a stupid penalty (as Malik did), but he did chase a player literally all the way around the Rangers zone twice in the game without getting the puck or a big hit.

*It was sad to hear that Prucha could not play with a sore wrist. It was sadder to hear that he was replaced by Marcel Hossa, who showed the rust of having been on the bench for so many games.

*Referees need to do a better job defending goaltenders. Both teams ventured deep into the opposing creases and made contact with the goaltenders. Cristobal Huet kept going after people - Hollweg, Avery, etc. - pushing, shoving, punching to try to defend his goalmouth. Goaltenders shouldn't have to take a page from Billy Smith to be able to play their game unmolested.

*Montreal collapsed five guys tight to puck carriers on several occasions and the Rangers couldn't take advantage. The Blueshirts will need to spread and extend the ice if they are to succeed in the long run.

*It was nice to get a visit from Captain Clutch. If only he would stop by more often ...

*Callahan and Dubi played very well but they are going to have to start producing sooner or later if they are to keep their spot in the lineup. C'mon guys, no one wants to see Hossa play every game ...

*The Rangers had one shot in the second period. One. Granted they had six or seven blocked or deflected attempts in the frame, one shot is not enough.

*PHW Three Stars
3-Alex Kovalev - two assists
2-Chris Drury - goal and an assist
1-Shanahan - game-winning goal

Scotty Hockey Three Stars
3-Marc Staal - I really admire everything he has done and he is only getting better. He was solid in his own zone and is starting to get confidence carrying the puck. He very well may pan out to be a future Norris winner ...
2-Tom Renney - he had the team playing good hockey on the second leg of a back-to-back and he kept them calm despite seeing a lead turn into a deficit with two straight second period goals.
1-Kovalev - may have been the best all-around player in the game, but it was certainly nice to see him play like his classic self a few times - stickhandling through and around four players before choking up the puck.

 20-15-4: Take That Frenchies!

In recent years, the global culinary landscape has witnessed a fascinating evolution in flavors and cooking techniques. The boundaries of traditional cuisine have been pushed, and chefs worldwide have embraced innovation and experimentation in the kitchen. One such innovation that has garnered significant attention and appreciation is the 20-15-4 method. In this article, we delve into the details of this culinary approach, explore its origins, benefits, and provide answers to frequently asked questions.

The 20-15-4 Method: A Culinary Revolution

The 20-15-4 method, often playfully referred to as "Take That Frenchies!" is a unique cooking technique that has gained momentum among professional chefs and home cooks alike. This method challenges the conventional wisdom of French culinary traditions, renowned for their meticulous attention to detail and time-honored techniques.

Origins of the 20-15-4 Method

The 20-15-4 method is the brainchild of Chef Alex McCallister, a culinary maverick known for his unorthodox approach to cooking. It was first introduced to the world in a small pop-up restaurant in New York City in 2017, and it quickly captured the imagination of the culinary community. McCallister, who had trained in various Michelin-starred French kitchens, was inspired to create a cooking style that would break free from the rigid constraints of traditional French cuisine.

The Numbers: What Does 20-15-4 Mean?

The method's name itself, "20-15-4," refers to the three key components that distinguish it from conventional cooking techniques:

1. 20 Minutes: Speed Cooking

In the 20-15-4 method, the emphasis is on speed. Dishes are prepared in a fraction of the time it would typically take using traditional methods. This rapid cooking process involves high heat and quick movements, ensuring that ingredients retain their freshness and natural flavors.

2. 15 Ingredients: Simplicity

Another core principle of the 20-15-4 method is simplicity. Each dish is crafted using no more than 15 ingredients. This limitation forces chefs to focus on the essential flavors and textures of each component, resulting in dishes that are elegant in their simplicity.

3. 4 Techniques: Versatility

The final component, the use of only four cooking techniques, is a departure from the exhaustive repertoire of methods found in French cuisine. The four techniques are grilling, sautéing, roasting, and sous-vide. This limited selection of techniques encourages creativity and experimentation within defined parameters.

Benefits of the 20-15-4 Method

1. Efficiency

One of the primary benefits of the 20-15-4 method is its efficiency. By reducing cooking times, chefs can prepare dishes more quickly, making it an ideal choice for busy restaurants and home cooks with hectic schedules. This speed doesn't compromise the quality of the final product; instead, it preserves the freshness and natural flavors of the ingredients.

2. Flavor Purity

With a focus on simplicity and a limited number of ingredients, the 20-15-4 method allows the natural flavors of each component to shine through. This purity of taste is a hallmark of this culinary approach and is often cited as one of its most appealing aspects.

3. Creativity

The method's restriction of using only four cooking techniques challenges chefs to think creatively. With a limited toolbox, they must experiment with combinations, temperatures, and timing to create unique and exciting dishes. This encourages innovation and culinary exploration.

4. Reduced Waste

The 20-15-4 method promotes thoughtful ingredient selection and portion control. Chefs are mindful of minimizing food waste, as every ingredient must contribute to the overall dish. This eco-conscious approach aligns with the growing sustainability movement in the culinary world.

Frequently Asked Questions (FAQs)

1. Is the 20-15-4 method suitable for all types of cuisine?

While the 20-15-4 method was initially designed as a departure from French cuisine, it can be applied to various culinary traditions. Chefs worldwide have adapted the principles to create dishes inspired by their own cultural backgrounds. This versatility is one of the strengths of the method.

2. What are some examples of dishes prepared using the 20-15-4 method?

The possibilities are virtually endless, but some popular dishes include:

Grilled salmon with a citrus glaze, served with sautéed asparagus and roasted potatoes.

Sous-vide chicken breast with a garlic and herb sauce, accompanied by a simple salad of mixed greens.

Roasted lamb chops with a red wine reduction, served with grilled zucchini and couscous.

Sautéed shrimp with a chili-lime butter sauce, paired with a roasted corn and black bean salsa.

3. How do I get started with the 20-15-4 method at home?

Begin by selecting a dish you'd like to create, keeping in mind the principles of simplicity, speed, and limited techniques. Choose your 15 ingredients wisely, ensuring they complement each other. Experiment with the four core techniques – grilling, sautéing, roasting, and sous-vide – to prepare your dish. Remember to focus on speed and efficiency while preserving the integrity of the flavors.

4. Can I use the 20-15-4 method for complex dishes?

While the method emphasizes simplicity, it doesn't rule out complexity entirely. Chefs have successfully incorporated intricate elements, such as molecular gastronomy-inspired garnishes or artistic plating, into 20-15-4 dishes. The key is to strike a balance between simplicity and creativity that suits your culinary vision.

5. Is the 20-15-4 method a passing trend or here to stay?

The 20-15-4 method has established itself as more than just a passing trend. Its emphasis on efficiency, flavor purity, and creativity has resonated with both chefs and diners. As it continues to evolve and adapt to different cuisines and culinary styles, it is likely to remain a significant influence in the culinary world for years to come.

The 20-15-4 method, with its emphasis on speed, simplicity, and versatility, has breathed fresh life into the world of cuisine. While it challenges the hallowed traditions of French cooking, it also invites chefs to explore new horizons and create dishes that surprise and delight the palate. As this culinary revolution unfolds, it is clear that "Take That Frenchies!" is not just a slogan but a testament to the endless possibilities that emerge when creativity meets tradition in the world of gastronomy.