The chef advises: 10 dishes in the restaurant, which is not available in any case
We understand that most people, once a week dinner in the restaurant, already consider themselves noble gourmets and experts on the menu. However, even they are unlikely to know the backstage secrets of the restaurant kitchen. But the whole story of well known chefs, workers at these the hottest kitchens. They us today and tell that in no event it is impossible to order in restaurants and why.
Hollandaise sauce
The famous American chef Anthony Bourdain admitted that does not know any colleagues who would be prepared hollandaise sauce after you order. Typically made in advance and removed, like many other preparations. The problem is that the delicious sauce very fond of bacteria and it must be stored under strict conditions at a certain temperature. And these conditions are met, not all.
Fish on Mondays
Usually the fish markets that are so famous in Asian countries, do not work on Saturdays. So everything that they sell on Sunday and Monday is catch Thursday and Friday. You can imagine that there survives to the start of the week.
Many people choose chicken dishes because they are very hard to mess up. Only here the visitors of the restaurants do not think about the amount of chemicals, hormones and antibiotics, which may be in the chicken. Today you can order food from other birds, for example quail or Guinea fowl. And at home you can prepare the chicken farm, in which you are sure.
Non-specialized dishes
You can often see visitors, for example, Japanese restaurant want pasta or a Burger. If you came to a Japanese restaurant, order what he spetsializiruetsya. Why go to the Burger and to take a modest salad or pasta? In such places these dishes written in the menu only in order to please everyone. And it is easy to guess that non-core dishes are so-so.
So, if you want pasta, go to a restaurant with the right kitchen.
Seafood
Seafood in General is a dangerous thing and extremely capricious product. If you are unsure about the quality, origin and freshness, in any case do not take them. For example, in the U.S., a third of seafood sold with incorrect labelling.
Wagyu is the name of several breeds of cows, whose meat is highly valued and is very expensive. And Kobe is the beef premium quality, obtained from Japanese black bulls of the breed. And meat outside Japan is not exported, so everything that is sold outside the country, has little in common with the real Kobe.
Many restaurants to give themselves respectability and exclusiveness, and also to make more include in the menu dishes of meat Wagyu or Kobe. Needless to say, something that will give to you, may not be Kobe. It is better to take rib eye of Angus — will not lose.
Oysters
According to statistics, over the past five years cases of shellfish poisoning were recorded much more than two decades. Perhaps this is due to warming of water in the oceans — as you know, bacteria multiply faster in a warmer environment. Or fashion in the oyster reached its climax. In any case, the oysters should take only trusted place on the coast. If God forbid, poisoned, remember it's for life.
Specialties
In fact, little point in taking delicacies in the restaurant. Even in a specialty store these treats will cost you much cheaper, plus they will last for several meals. So think again before ordering another masterpiece, decorated on top with a spoon of caviar or truffle flakes.
Not all traditional food from the past is worth trying. Even if you lot have heard of them and seen them in different menus. For example, corned beef hash — a dish that was invented in time of war, because the beef issued normalized. In fact, you order for Breakfast corned beef, while the menu is full of dishes from fresh and tasty products.
Anything you can cook at home
Once you have chosen "in the light" to dine in the restaurant, do not order a dish you often eat at home because it is your favorite. Try something new that will make you wonder and will blow the taste buds. It doesn't have to be fancy with crazy combinations, it is enough that you never tried.
Keywords: Dishes | Restaurants | Tips | Chef