Cooking Restaurant Recipes at Home
Cooking Restaurant Recipes at Home
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Cooking Restaurant Recipes at Home
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Post #1 - December 30th, 2016, 2:31 pmNot sure if this is already a topic, or if would be better under the thread for a restaurant? Discussion about cooking foods you normally purchase at a restaurant - so for instance, I recently made Parachute's Bing Bread from the recipe at Bon Appetit http://www.bonappetit.com/recipe/bing-bread and found that I needed a LOT more flour in kneading to get the dough to be workable. It turned out really well, though, and I froze the second loaf.
Also made Craftsman and Wolves' Thai Green Curry Mango Ginger Coconut Scones from the recipe at Star Chefs http://www.starchefs.com/cook/recipe/wi ... rry-scones and I ended up with a lot extra of the curry, which I froze.Leek
SAVING ONE DOG may not change the world,
but it CHANGES THE WORLD for that one dog.
American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
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Post #2 - December 30th, 2016, 4:57 pmI've made dishes from Jerusalem and Nopi by Ottolenghi, and a few from the French Laundry cookbook. One thing to watch is that while the dishes themselves may be scaled to feed two or four, sauces, garnishes, condiments, etc. are often too much. This isn't a big problem with most dishes, but if you scale it up for a party you can get overwhelmed with sauce.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
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Post #3 - December 30th, 2016, 9:36 pmI had a long discussion years ago with Jeff, the owner of Cross Rhodes.
He said his garlic lemon fries were pretty much impossible to recreate at home.
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Post #4 - December 30th, 2016, 11:15 pmMy post related to the new publication Time Out Chicago, March 5, 2005I came into Chicago today for lunch and to pick up a premier copy of Time Out Chicago. I quickly checked the index and went straight to the food section. I haven't read the food reviews, yet, I did read their lead food article: a review of Chicago restaurant cookbooks.
The Eat and Drinkup staff reviewed Rick and Lanie's Excellent Kitchen Adventures, Tru and The Spiaggia Cookbook. They prepared a dish at home and compared it to the same prepared in the restaurant down to comparison of costs. For Spiaggia, they prepared Agnolotti del plin con polline di finocchio following the instructions and the ingredient list precisely; including fennel pollen at $30 per ounce. Countless hours later, the damage was $17 per serving to prepare yourself as opposed to $19 per serving at the restaurant. The author said as much as her friends appreciated the effort, she acknowledged it wasn't exactly as enjoyed in the restaurant.
I liked comparative reviews of this nature; especially as you are trying to replicate the gold standard from your restaurant experience. In all cases, the cookbook recipes prepared with various levels of experience all fell short of the mark. The Spiaggia author/cook seemed to have the greatest depth of experience. However, she concluded with a statement which stood out for me, "In my quest to follow the recipe to the letter, I forgot how to cook, how to taste, season and taste again."
I bumped into friends this afternoon where one did work for a celebrity chef who wrote a cookbook. In her review of the cookbook, she saw mistakes and diversions from what she knew the restaurant did.
Anyway, I liked the sensible down-to-earth style of how these cookbook reviews were presented. As for the rest of the magazine, I don't know, I read what interested me first.Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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