Originally Posted by phatch
The point of automation is to take out the time consuming repetition.
I would say the point of automation is Profit.
Pure and simple.
Profit for the corporations selling pseudo chemical based food full of salt and preservatives Vs. actually taking to make an authentic product, be it stock, cheese, beer or bread. Profit for the chain he** establishments utilizing labor whose skill set doesn't extend beyond opening a box or can. I'm sure most of us don't buy beef on the hoof but it's getting more and more common to see young "Chef's" that can't even break down a tenderloin, let alone create a Hollandaise or appreciate the nuance between one made with clarified butter or softened butter. Why bother learning all of that when you can grab a can of knorr-Swiss or better yet just open a jar?
Sounds like a riff from a Zappa song.....Just add water, makes it's own sauce!
I think the point Ed is making is solid and that's why we have seen a resurgence with products like artisinal cheese, Heritage breeds, micro-breweries etc.
Thankfully we have a growing consumer segment that is willing to pony up for quality artisinal products. Learning those old school cooking techniques isn't something that's just done for fun but rather a skill set that should be the back bone of our craft. I don't see technology and instant products replacing skill or knowledge but rather complimenting it.
You may get "good" results from an instant Hollandaise but it's not going to make a dish sing like a silky smooth and perfectly balanced sauce made by a Chef with skill.
Some times good.....Isn't good enough.