Home cooking is very healthy and tasty. But sometimes you want to diversify a familiar table - for example, by including a restaurant-level dish in the menu. You can well cook a salad, soup, hot or dessert at the chef's level, you just need to master some of the tricks used in catering establishments.
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Instruction manual
1
Give up stereotypes. Restaurant dishes surprise with a combination of unusual components and unusual taste accents. For example, chefs recommend adding a little honey to the minced fish, and sugar to the borsch. Boldly experiment. Try adding cilantro instead of parsley in the soup, and throw a pinch of curry in the sour cream sauce - you will get completely new flavoring nuances.
2
One of the important differences between restaurant dishes and homemade dishes is the widespread use of all kinds of sauces and spices. Learn flavor tones. Do not use ready-made mixtures of bags and bottles. Prepare pasta sauces yourself, vary the sets of spices for steaks, soup or pilaf.
3
Use professional recipes. They can be found in magazines for restaurateurs and on professional sites. If you don’t understand the terminology, read the books that future catering specialists learn. There you can learn a lot about the principles of restaurant cuisine.
4
If you liked the dish in a restaurant or cafe, carefully read the list of ingredients in the menu. In good restaurants, it is customary to communicate with the chef. You can invite him to the hall, praise the successful dish and ask for a recipe. Usually a flattered chef does not refuse guests. However, keep in mind that he can still withhold a couple of secret ingredients.
5
Those wishing to seriously study restaurant cuisine and cook at home high-level dishes should sign up for courses for amateur chefs. Such classes can be short-term - in the form of several master classes, or quite long. Choose a course where you will be taught not only how to make a dish from pre-prepared ingredients, but also how to properly prepare products.
6
Learn the principles of restaurant serving. Do not lay out landscapes on plates and do not decorate dishes with sausage roses and onion lilies. Carving is a separate art form that is widely used at receptions and banquets, but is practically not found in portioned serving. Instead of apple swans and baskets, decorate a salad slide with a pair of olives, and mashed potatoes with vegetable chips and chives. Decorate the dish with drops of sauce or oil, herbs or grains of pepper.
7
Use the products that restaurant chefs buy. Today, large cities have specialized stores where you can buy everything you need - from New Zealand lamb to exotic fruits. Many chefs personally select the necessary products in local markets. Follow their lead. The taste of the future dish depends on the quality of raw materials.