Q&A with Chef Tyler Florence
Tyler: There's probably a dozen. … We had 3,000 people last weekend at the South Beach Wine & Food Festival. It's my sixth year going down, so we're veterans of the festival, and in all these situations, we usually hire a man on the ground. We'll hire in an independent caterer that can order the stuff for us, and it's always like, "Hey, this is exactly what I'm talking about," and I'll speak very slowly and very clearly. I want A, B and C, and I get there and it has nothing to do with what I talked about. My brown sauce looks like hot and sour soup, and then you have to make the best of it. It's probably not the worst meal I've ever made, but it's probably 40 percent of what I could have done.
But it's never about the screwup—it's always about the recovery. That's the thing about it…if it comes out a little rare you call it carpaccio. It comes out a little overcooked, you shred it up and put in on a sandwich. It's never about, "Oh my God, I screwed this up." It's about, "Okay, what can I turn this into now?"
I have a couple great tips:
- If it's too spicy, add a little sugar to it. It will sort of balance out the flavor.
- If you put too much salt in it, sugar also kind of counteracts that a little bit. So if you season with sugar, it generally neutralizes some of that intensity, and also, you can add a little water to it to dilute it a little more.