Tips to cook Michelin star quality food at home

Michelin star restaurants indeed infuse all the right kinds of flavours in the food which might be a bit tricky to decode. If you too are a fan of the quality and taste of the food served at these restaurants, this article is just for you. With these easy tips you can not only replicate the Michelin star dishes but also make similar flavourful food at home.

This trick will not only utilise the waste you usually throw away but also give you a delicious end result. In many top restaurants you won’t ever see vegetable peels being thrown in the trash, as they are later used to add flavour to soups and gravies.

Flambé is a cooking procedure in which just a little liquor is added to a hot pan to create a burst of flames. It is done to enhance the flavour of the food, as the alcohol evaporates by catching fire, leaving behind a rich and sharp flavour in the food. Make sure you try this at home only after taking necessary precautions.

Garnishing with herbs not only amps up the look of the food but also adds extra flavour to your dish. It might seem like an extra step when your dish is almost ready but will surely level up the taste of the dish. Herbs like coriander, mint, basil or cilantro are usually added either a minute before switching off the flame or once the dish is completely cooked, depending on the recipe. It gives a fresh and refreshing aroma as well as taste.

While boiling requires cooking food in the piping hot water till it softens, blanching works on a similar yet different concept. Blanching is a two-step process in which vegetables are put into boiling water, usually for just 2-3 minutes and then put into ice cold water to rapidly stop the cooking process. This helps in retaining the nutrients and flavour which usually gets lost while boiling.

Cooking meat for a longer duration at low temperature is a sure shot way to ensure that the meat is juicier and flavourful. Low temperatures let the meat cook evenly from all sides and also makes it absorb the flavour and aroma of other spices. Another method of slow cooking is known as sous-vide. In this method, food is placed in a plastic pouch or a glass jar and cooked in a water bath and is cooked at low temperature for a long time.

This technique is especially used by chefs to make the optimum use of any remaining flavours in the pan. For deglazing, some wine is added to the hot frying pan after transferring the main dish from it. The remaining bits of food is then scraped from the pan after putting it on medium heat. This way all the residues get mixed with the liquid. This liquid can later be used to flavour sauces, soups, and gravies. Usually wine is used in Michelin star restaurants but you can also use water or vegetable stock.