I had no interest in cooking until I recently had the chance to eat this weird luxury michelin food. You know those tiny dishes on big plates that look like art pieces. I always thought it's a meme and only for the rich. But damn was I wrong. I never had such taste explosions in my mouth. Everything so perfect, the smell, taste and texture. How difficult would it be to cook like this at home? I mean just for me and friends sometimes. Is it something you can learn by books or do you need to be a master and learn from one? My current cooking skill is making spaghetti al dente and throwing a steak in the airfryer. I guess one big part are the ingredients obviously. But in the end it's still much cheaper than going to those michelin restaurants which I can't afford.
for me its filet-o-fish
they utilize a lot of equipment that only makes sense in professional kitchen and would be prohibitively expensive to buy for a small scale experimentso you'd have to pick your battle with selecting dishes that require basic equipment. If the dish relies on high end ingredients instead of technique it's gonna be easier to execute. Youd still end up buying more materials than what 1 dish needs and it ends up being expensive, or youd make 5 dishes of the same thing. Say you want to make a restaurant tier steak tartar. A tenderloin might be sold in a 1.5kg piece that costs 70€, and you only need 150g for a meal Restaurants will prep larger portions that are stored for later, at home setting its going to be problematic to make small portions that dont get wasted. + a lot of work because all the individual ingredient preps require cleaning step.If you select an easy to make dish that doesnt require exotic equipment, doesnt require exotic technique and the ingredients are readily available in reasonable portions it shouldnt be that hard to follow a recipe, you still need cooking ability and understanding of what flavor balance/saltiness to go for.
>>21680860Just do a 3 or maybe 4 course with very high quality ingredients and a nice bottle of wine.You will run out of pots, pans, and containers if you try making a tasting menu at home. Each dish may use 4 or 5 seperate containers, pans, and the strainer 4 seperate times needing cleaning between each use. The dishes will also go stale/cold unless you very carefully plan everything out and serve them moments after making.
>>21680860A lot of Michelin restaurants rely on very specialized machines to prepare things in a very exacting way. If you want to cook those dishes at home without the equipment, you can, but the process becomes very tedious.Especially because that dish you want to recreate isn't all made by one person. It's made by like 5 people each making one part.
>>21680860I recommend Josh Weissman's book "Texture Over Taste"It won't help your plating skills but he has a deep understanding of working with texture
>>21680860I love lotus root on spiced honey covered in parasites
>>21680893Just plan your recipes more smartly.
>>21680860>I think food is "memes"Fuck yourself, zoomer.
>>21681899Cooklet
>>21680860>How difficult would it be to cook like this at home?There are kits
>>21680860Most fine dining restaurants make four or five components for a single dish, and each one can be time consuming and may require special tools. There's things you can do though that can help teach you about the things they're doing, though - tempering scrambled eggs, cooking a steak perfectly, making pasta, etc. If you want to understand taste further, try buying some fine ingredients, like an expensive cheese or some iberico ham, and try to express what it tastes like beyond simple terms like "salty" or "sweet."
>>21680883KEK
