A lot of French cuisine. Not talking about laminated dough here which I’ve done many times. More so the complete modern French meal involving multiple reductions and real demiglace and all the techniques that seem to require a full restaurant process. It’s the one style of food I will go to a restaurant and happily pay for once in a while, I understand why it’s expensive to make and respect the skill it takes.
The other style I food I do this with is the very opposite, shitty fast food I can’t make at home.
I don’t have enough meat scraps and carcasses coming through to make proper demi-glace or stock in the quantity I use so I prefer a dehydrated powder used in restaurant service for home use. My scraps usually end up in a single soup recipe.
And yeah I love making French stews and all that, and I make components of French meals, but I’m talking like a full contemporary French menu from appetizer to dessert. To me that’s a very simple menu, some basic ingredients of exceptional quality, each prepared in a way that makes them taste as good as they can using techniques it takes a lot of experience to get good at, with some experimental or playful element that isn’t too pretentious, then plated and presented in a creative way. That type of meal I will gladly pay for because it’s almost the fact someone else has imagined it and made it real that makes it worth it, like I wanna see what kind of tricks they’re doing that I wouldn’t have thought to do. Not only that but everything has to come together perfectly for it to work, and even if I know I can technically do it all, can I do it all at once by myself as a home cook? That’s why I respect the restaurant process for this style of food.
A lot of French cuisine. Not talking about laminated dough here which I’ve done many times. More so the complete modern French meal involving multiple reductions and real demiglace and all the techniques that seem to require a full restaurant process. It’s the one style of food I will go to a restaurant and happily pay for once in a while, I understand why it’s expensive to make and respect the skill it takes.
The other style I food I do this with is the very opposite, shitty fast food I can’t make at home.
mise en place ;) demi-glace you can make a couple of times a year in bulk and just freeze the little jello cubes, to have on hand whenever.
I don’t have enough meat scraps and carcasses coming through to make proper demi-glace or stock in the quantity I use so I prefer a dehydrated powder used in restaurant service for home use. My scraps usually end up in a single soup recipe.
And yeah I love making French stews and all that, and I make components of French meals, but I’m talking like a full contemporary French menu from appetizer to dessert. To me that’s a very simple menu, some basic ingredients of exceptional quality, each prepared in a way that makes them taste as good as they can using techniques it takes a lot of experience to get good at, with some experimental or playful element that isn’t too pretentious, then plated and presented in a creative way. That type of meal I will gladly pay for because it’s almost the fact someone else has imagined it and made it real that makes it worth it, like I wanna see what kind of tricks they’re doing that I wouldn’t have thought to do. Not only that but everything has to come together perfectly for it to work, and even if I know I can technically do it all, can I do it all at once by myself as a home cook? That’s why I respect the restaurant process for this style of food.