Aligot is a popular food in Paris. Some people think the best version is at a bistro in the 20th arrondissement, a section of the city.
Aligot contains only 4 ingredients, russet potatoes, butter, Tomme cheese and garlic paste. But the secret is in how those ingredients are prepared and used.
The potatoes are first boiled until the skins can be removed. Next you grate the Tomme cheese into finely shredded pieces.
This is where the recipe becomes specific and unusual. After draining them you return the potatoes to the saucepan where they were cooked. Then you add one small pat of butter (no more).
Next you smash the potatoes until they are like marshmallows, only then do you sprinkle the cheese onto the potatoes. The final act is crucial. You stir the mixture as you add more cheese. You continue to stir until your arms ache. Then you stir some more until the mixture is thick and silky.
When you pull the thick strands from the pan you have created Aligot. It is exceptionally delicious.
If you skip or hurry any part of the process the result will be disappointing. Every ingredient must be cooked and blended in the exact order.
This is today’s lesson. When you hurry and skip steps in what you are working on, you may get a quick result but it won’t be the right result.
Slow down, open your eyes, respect the details and get it right. You honor God by creating excellence.
The Bible says in Proverbs 22:29, “Do you see someone skilled in their work? They will serve before kings; they will not serve before officials of low rank.” NIV
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