Home cuisine is very useful and tasty. But sometimes the habitual table wants to be diversified – for example, having included a dish of restaurant level in the menu. You can quite cook salad, soup, is hotter or a dessert at the level of the chef, it is only necessary to master some receptions which are used in public catering institutions.
Instruction
1. Refuse stereotypes. Restaurant dishes surprise with a combination of unusual components and unusual flavoring accents. For example, the chef recommend to add to a minced fish a little honey, and to borsch – sugar. Experiment more safely. Try to add to soup cilantro instead of parsley, and to throw a curry pinch into sour cream sauce – you receive absolutely new flavoring nuances.
2. One of important differences of restaurant dishes from house – wide use of various sauces and spices. Study flavoring shades. Don't use ready mixes from bags and small bottles. Cook sauces for paste independently, vary sets of spices for steaks, soup or pilaf.
3. Use professional recipes. They can be found in magazines for restaurateurs and on the professional websites. If to you terminology is unclear, read books according to which future specialists of the enterprises of a public catering study. There it is possible to learn a lot of interesting about the principles of restaurant kitchen.
4. If you liked a dish at restaurant or cafe, attentively read the list of ingredients in the menu. At good restaurants it is accepted to communicate with the chef. You can invite him to the hall, praise the successful dish and ask the recipe. Usually flattered chief doesn't refuse to guests. However consider that he nevertheless can conceal couple of confidential ingredients.
5. Wishing to study seriously restaurant kitchen and to prepare houses of a dish of high level, it is worth signing up for courses for amateur cooks. Such classes can be short-term - in the form of several master classes, or rather long. Choose a course where you will teach not only to make in advance prepared ingredients dish, but also it is correct to prepare products.
6. Master the principles of restaurant laying. Don't spread landscapes on plates and don't decorate a dish with roses from sausage and lilies from onions. The carving – separate art form which is widely used on buffet receptions and banquets however in portion laying practically doesn't meet. Instead of apple swans and baskets decorate the mound of salad with couple of olives, and puree – to vegetable chips and shnitt-onions feathers. Decorate a dish drops of sauce or oil, greens or kernels of pepper.
7. Use products which buy cooks of restaurants. Today in big cities specialized shops where it is possible to get all necessary – from the New Zealand mutton to exotic fruit work. Many the chef personally choose necessary products in the local markets. Follow their example. The taste of future dish depends on quality of raw materials.