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How to make restaurant-quality food at home?

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How to make restaurant-quality food at home?

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Ditto with above comments. Butter. Freshly ground Tellicherry peppercorns. Salt. I use a variety of salts (usually kosher salt for cooking, different salt for finishing dependent upon the dish. Oh, and that big fancy flaky salt is called Maldon sea salt and will impress guests). Assuming Anthony’s Bourdain’s Kitchen Confidential is true (see chapter called “How to Cook Like the Pros”), how to make your home cooking seem more like restaurant cooking: – Use a a single good chef’s knife as large as is comfortable for your hand, non-German brands like do just fine. Bourdain says a Global vanadium knife will certainly do. You don’t need a full set. Read Pepin’s La Technique on how to use it properly. – Use home tools like blenders and such for creating vegetable purees and fancy oils to drizzle later on. – Plastic squeeze bottle for artfully drizzling sauces and fancy oils on the plate. Fill a plate with two contrasting sauces in concentric circles and then draw a line using a toothpink (pe

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Aside from the standard high quailty fresh ingredients: veal stock, concentrated veal stock, salt, and butter. Veal stock finishes off loads of things, not just veal dishes or beef based dishes, but EVERYTHING. Make it well, simmer it down so it’s really like a gel, and use liberally, and it’ll be amazing. Also, salt–2 to 3 star places season things well, and by well I mean heavily. Not so it’s salty per se, but so it’s seasoned perfectly. The difference between a plain salad with a simple vinagrette and an outstanding salad with a simple vinagrette is seasoning the hell out of the vinagrette (should go without saying that the olive oil is fresh and high quality, same with the vinegar, and a finely minced shallot in there never hurt anything). Most everything is finished with butter, pan sauces, meats, pastas, dishes, etc. And not just butter, but GOOD butter (lurpac is a nice one to try that seems to be widely available). Anthony Bourdain is a god, but his style is more bistro than f

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I can confirm butter, at least. For eggs and toast it’ll make all the difference, even if it means buttering your toast and then putting jelly on. I was also able to replicate the best garlic bread I’ve ever had using fresh bread slathered with butter and then adding some powdered garlic and a mix of four cheeses. Of course, once we’d done these we don’t do them often. 🙂 Other tricks (I don’t know if chefs use these or not): on things like grilled cheese sandwiches I’m very concerned about palate fatigue so I’ll sprinkle a little garlic on one side and Italian seasoning on the other. It isn’t enough to taste but keeps the tongue from getting bored. I mentioned the four cheeses above. Fontina can be baked and will caramelize and then get hard, whereas cheddar, parm, and motz just turn to liquid goo. When I make the grilled cheese sandwiches I sprinkle the four cheeses (Quarto Formaggio at Trader Joes) on next to them so I can still see the pan below. When the sandwiches are cooked so

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