Kim’s Table

10/10/2026

Mouthwatering.

10/10/2026

🍞 Bread Staling — The Science That Changes How You Store Bread

Bread doesn't go stale because it dries out. It goes stale because of molecular physics.

The science: when bread bakes, starch gelatinises (absorbs water, swells). As the bread ages, starch molecules slowly rearrange into crystals (retrogradation), squeezing water into the gluten. The bread goes stiff — not because of moisture loss, but because of molecular reorganisation.

The refrigerator myth:
→ Retrogradation happens FASTEST at 4°C
→ The fridge accelerates staling
→ Fridge bread goes stale within hours
→ Room temperature bread: 2–3 days

How to actually store bread:
→ Sourdough and crusty bread: paper bag or wrapped in cloth at room temperature
→ Sliced sandwich bread: sealed airtight at room temperature
→ If you won't finish it in 2–3 days: FREEZE it immediately (freezing stops retrogradation)
→ Thaw at room temperature or warm in oven — returns to almost-fresh quality

Reviving stale bread:
→ Spritz with water
→ 180°C oven for 8–10 minutes
→ The heat temporarily reverses retrogradation (re-gelatinises the starch)
→ Eat immediately — re-stales as it cools

Stale bread best uses:
– Croutons (stale = crispier)
– French toast (stale bread holds egg custard better)
– Panzanella, ribollita, bread pudding

🔬 Physics, not neglect. Store accordingly.

10/10/2026

Every word of this.

⚜️ IMCC International Master Chefs Club🇫🇷🇪🇺
⚜️ IMCC GASTRONOMY PHILOSOPHY🇫🇷🇪🇺🇫🇷

♦️ VOL. 04
🎖️ Chef JOËL ROBUCHON 🇫🇷

The simpler the food, the harder it is to prepare it well.

True gastronomy is not always about adding more.

Sometimes, it is about knowing what to leave out.

In this volume of IMCC Gastronomy Philosophy, we reflect on the discipline behind simplicity — where technique, precision, balance and respect for the ingredient become the true language of excellence.

⚜️ Imagine ⚜️ Create ⚜️ Inspire

♦️ One Team ♦️ One Spirit One Vision ♦️ One Family♦️

10/10/2026

24/7🤦🏽‍♀️

10/10/2026

🧂 How to Taste and Season — The Skill That Separates Good Cooks from Great Ones

Recipes give you quantities. Tasting gives you the dish.

The habit to build: taste before every adjustment, taste after every addition.

The five seasoning tools (every flat dish is missing one):

1. SALT — amplifies all flavours, fundamental
2. ACID — lemon, vinegar, w**e. Lifts, brightens, cuts fat. Usually what's missing when food tastes "heavy"
3. FAT — butter, oil, cream. Richness, mouthfeel, carries flavour between bites
4. SWEETNESS — honey, sugar, fruit. Rounds harsh acid, balances bitter
5. HEAT — chilli, pepper. Adds dimension and keeps the palate alert

Diagnosing a flat dish:
→ Dull and one-note? → Salt
→ Heavy and rich but boring? → Acid (squeeze of lemon)
→ Sharp and harsh? → Fat or pinch of sugar
→ All notes there but somehow still bland? → More salt, used earlier

The layered salt principle:
→ Salt meat before cooking (dry brine)
→ Salt water heavily for pasta ("like mild seawater")
→ Salt vegetables as they cook
→ Final season before serving — fine adjustment only

Adding all the salt at the end produces food that tastes salty but not seasoned. They're different results.

🍋 Salt early. Acid late. Taste constantly.

10/09/2026

Cooking is nurturing, says TK. I agree 100%.

10/09/2026

This happened at Starr many times!

10/09/2026

Salt. That is all.

10/09/2026

Thank you all so very much.