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Odlučili ste posjetiti otmjeni restoran, možda slavite rođendan, godišnjicu ili je vrhunska kuhinja vaš uobičajeni obrok.  Bez obzira na razlog, čeka vas kulinarska avantura. Umjetno pripremljena jela, robusna vina, kreativno osmišljeni kokteli i dekadentni deserti čekaju. Baš kao što postoje mnoge prekrasne stvari koje možete iskusiti u takvom restoranu, postoje i druge koje se jednostavno ne isplati naručivati ​​iz ovog ili onog razloga, a o kojim je jelima riječ otkrili su nam kuhari, piše portal Eat This, Not That.

Sladoled

Sladoled obično nije nešto što biste trebali naručiti u finom restoranu.

“Sladoled na desertnom jelovniku uvijek će biti precijenjen”, kaže Sarah Gunderson, kuharska instruktorica na Auguste Escoffier School of Culinary Arts, koja je radila u luksuznim kuhinjama u Crawford & Son and Jolie u Raleighu u New Yorku.

Međutim, Gunderson je rekla da je u redu naručiti sladoled ako dolazi iz lokalne slastičarne ili ako restoran sam proizvodi sladoled, a uvijek ostaje i opcija da pitate kuhara koji je njihov omiljeni desert. 

Plate s narescima i sirevima

Pametno dizajnirane plate mesnih proizvoda i sira možda su se uzdigle do statusa top trendova na društvenim mrežama, ali u kulinarstvu su prisutne od 15. stoljeća. Ako ovu ponudu slučajno vidite na jelovniku i osjetite potrebu naručiti je, razmislite ponovno. Prema Gunderson, mesne i sirne daske često su precijenjene u vrhunskim restoranima.

"Najbolji način da pronađete i uživate u najboljem mesu i sirevima u svom području je da provjerite lokalne tržnice", kazala je i dodala:

"Moći ćete pronaći i podržati nevjerojatne lokalne proizvode u kojima možete uživati ​​iznova i iznova po istoj cijeni kao i to jedno iskustvo objedovanja".

Jela s tartufima

Prema Truffle.Farmu, pola kilograma talijanskog bijelog tartufa košta oko 1580 dolara. Dakle, velike su šanse, ako naručujete skupo jelo s okusom tartufa kao što je rižoto od tartufa, osim ako ne vidite gljive, taj okus najvjerojatnije dolazi od ulja od tartufa ili soli od tartufa.

Prema Gundersonu, svježe tartufe ćete dobiti samo ako ih vidite naribane na vrhu vašeg tanjura. To je zato što će restoran željeti da vidite da koriste svježe, nevjerojatne tartufe.

"Ako ih stave na vrh tanjura da ih vidite, neće morati upotrijebiti toliko koliko da su umiješani u jelo", rekla je.

"Najbolji način da znate dobivate li najbolji sastojak za svoj novac je da provjerite kada je sezona tartufa."

Kruh

Neki otmjeni restorani mogu ponuditi besplatan kruh uz vaš obrok, dok drugi (u današnje vrijeme sve više) mogu naplatiti svoju uslugu kruha. Prije svega, kruh je zasitan. Trebali biste sačuvati mjesta u trbuhu za ukusna i jedinstvena predjela i glavno jelo. Jedenje kruha prije ili tijekom obroka trebalo bi izbjegavati i iz drugih razloga, prema Jesusu Alvaradu, izvršnom kuharu Duemanija iz Aspena.

"Nikada ne jedem kruh dok jedem jer je ta namirnica često besplatna ili vrlo jeftina, tako da mnogi restorani imaju tendenciju da je ne spremaju pravilno", rekao je i dodao da se gostima može dati kruh od prethodne noći ako im je ostao.

Pohana i pržena hrana

Pohane, pržene kamenice, štapići mozzarelle, piletina ili čak jastog? Trebate li to naručiti? Naši su kuhari većinom rekli ne. Mogla bi postojati jedna ili dvije iznimke.

Chris Martin, kuhar i suosnivač "Savor the Passion", rekao je da bi moglo biti mjesta za prženu hranu u skupom restoranu. U mnogim slučajevima to bi moglo biti prepoznatljivo jelo vezano uz kuharovo djetinjstvo, rekao je.

"Rekao bih da je to zapravo jedan od najboljih načina da se povežete s kuharom jer možete naučiti o dijelu njihova života koji većina nikada ne bi saznala da nisu."

Prema Colinu Smithu, kuharu-vlasniku "Smith and River" u Renou, pohane ili pržene namirnice su prihvatljive sve dok su sastavni dio jela, a ne glavna tema. Njegov savjet je da nikada ne naručite veliki prženi protein kao samostalno jelo, piše portal Eat This, Not That. 

Odrezak

Možda ćete biti potaknuti da naručite najskuplju stavku na jelovniku, možda porterhouse odrezak ili preskupi filet mignon. Ali osim ako ne večerate u vrhunskom restoranu specijaliziranim za odreske ili kotlete, mogli biste na kraju platiti velike svote za osrednji komad mesa.

"Većina finih restorana nudit će odreske kako bi umirili mase, ali trebali biste se usredotočiti na njihova craft jela", rekao je Gunderson.

"Tu kuhari zaista pokazuju svoje vještine, s primjerima poput pirjanih svinjskih odrezaka, pačjih prsa i svježeg ulova".

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Odlučili ste posjetiti otmjeni restoran, možda slavite rođendan, godišnjicu ili je vrhunska kuhinja vaš uobičajeni obrok.  Bez obzira na razlog, čeka vas kulinarska avantura. Umjetno pripremljena jela, robusna vina, kreativno osmišljeni kokteli i dekadentni deserti čekaju. Baš kao što postoje mnoge prekrasne stvari koje možete iskusiti u takvom restoranu, postoje i druge koje se jednostavno ne isplati naručivati ​​iz ovog ili onog razloga, a o kojim je jelima riječ otkrili su nam kuhari, piše portal Eat This, Not That.

Sladoled

Sladoled obično nije nešto što biste trebali naručiti u finom restoranu.

“Sladoled na desertnom jelovniku uvijek će biti precijenjen”, kaže Sarah Gunderson, kuharska instruktorica na Auguste Escoffier School of Culinary Arts, koja je radila u luksuznim kuhinjama u Crawford & Son and Jolie u Raleighu u New Yorku.

Međutim, Gunderson je rekla da je u redu naručiti sladoled ako dolazi iz lokalne slastičarne ili ako restoran sam proizvodi sladoled, a uvijek ostaje i opcija da pitate kuhara koji je njihov omiljeni desert. 

Plate s narescima i sirevima

Pametno dizajnirane plate mesnih proizvoda i sira možda su se uzdigle do statusa top trendova na društvenim mrežama, ali u kulinarstvu su prisutne od 15. stoljeća. Ako ovu ponudu slučajno vidite na jelovniku i osjetite potrebu naručiti je, razmislite ponovno. Prema Gunderson, mesne i sirne daske često su precijenjene u vrhunskim restoranima.

"Najbolji način da pronađete i uživate u najboljem mesu i sirevima u svom području je da provjerite lokalne tržnice", kazala je i dodala:

"Moći ćete pronaći i podržati nevjerojatne lokalne proizvode u kojima možete uživati ​​iznova i iznova po istoj cijeni kao i to jedno iskustvo objedovanja".

Jela s tartufima

Prema Truffle.Farmu, pola kilograma talijanskog bijelog tartufa košta oko 1580 dolara. Dakle, velike su šanse, ako naručujete skupo jelo s okusom tartufa kao što je rižoto od tartufa, osim ako ne vidite gljive, taj okus najvjerojatnije dolazi od ulja od tartufa ili soli od tartufa.

Prema Gundersonu, svježe tartufe ćete dobiti samo ako ih vidite naribane na vrhu vašeg tanjura. To je zato što će restoran željeti da vidite da koriste svježe, nevjerojatne tartufe.

"Ako ih stave na vrh tanjura da ih vidite, neće morati upotrijebiti toliko koliko da su umiješani u jelo", rekla je.

"Najbolji način da znate dobivate li najbolji sastojak za svoj novac je da provjerite kada je sezona tartufa."

Kruh

Neki otmjeni restorani mogu ponuditi besplatan kruh uz vaš obrok, dok drugi (u današnje vrijeme sve više) mogu naplatiti svoju uslugu kruha. Prije svega, kruh je zasitan. Trebali biste sačuvati mjesta u trbuhu za ukusna i jedinstvena predjela i glavno jelo. Jedenje kruha prije ili tijekom obroka trebalo bi izbjegavati i iz drugih razloga, prema Jesusu Alvaradu, izvršnom kuharu Duemanija iz Aspena.

"Nikada ne jedem kruh dok jedem jer je ta namirnica često besplatna ili vrlo jeftina, tako da mnogi restorani imaju tendenciju da je ne spremaju pravilno", rekao je i dodao da se gostima može dati kruh od prethodne noći ako im je ostao.

Pohana i pržena hrana

Pohane, pržene kamenice, štapići mozzarelle, piletina ili čak jastog? Trebate li to naručiti? Naši su kuhari većinom rekli ne. Mogla bi postojati jedna ili dvije iznimke.

Chris Martin, kuhar i suosnivač "Savor the Passion", rekao je da bi moglo biti mjesta za prženu hranu u skupom restoranu. U mnogim slučajevima to bi moglo biti prepoznatljivo jelo vezano uz kuharovo djetinjstvo, rekao je.

"Rekao bih da je to zapravo jedan od najboljih načina da se povežete s kuharom jer možete naučiti o dijelu njihova života koji većina nikada ne bi saznala da nisu."

Prema Colinu Smithu, kuharu-vlasniku "Smith and River" u Renou, pohane ili pržene namirnice su prihvatljive sve dok su sastavni dio jela, a ne glavna tema. Njegov savjet je da nikada ne naručite veliki prženi protein kao samostalno jelo, piše portal Eat This, Not That. 

Odrezak

Možda ćete biti potaknuti da naručite najskuplju stavku na jelovniku, možda porterhouse odrezak ili preskupi filet mignon. Ali osim ako ne večerate u vrhunskom restoranu specijaliziranim za odreske ili kotlete, mogli biste na kraju platiti velike svote za osrednji komad mesa.

"Većina finih restorana nudit će odreske kako bi umirili mase, ali trebali biste se usredotočiti na njihova craft jela", rekao je Gunderson.

"Tu kuhari zaista pokazuju svoje vještine, s primjerima poput pirjanih svinjskih odrezaka, pačjih prsa i svježeg ulova".

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HranaDOBRO JE ZNATI

Kuhari otkrili kojih šest namirnica nikad ne biste trebali naručiti u finijem restoranu, objasnili i zašto! Neke će vas sigurno iznenaditi

Piše Mozaik SD
23. listopada 2022. - 10:30
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PREMIUM
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Odlučili ste posjetiti otmjeni restoran, možda slavite rođendan, godišnjicu ili je vrhunska kuhinja vaš uobičajeni obrok.  Bez obzira na razlog, čeka vas kulinarska avantura. Umjetno pripremljena jela, robusna vina, kreativno osmišljeni kokteli i dekadentni deserti čekaju. Baš kao što postoje mnoge prekrasne stvari koje možete iskusiti u takvom restoranu, postoje i druge koje se jednostavno ne isplati naručivati ​​iz ovog ili onog razloga, a o kojim je jelima riječ otkrili su nam kuhari, piše portal Eat This, Not That.

Sladoled

Sladoled obično nije nešto što biste trebali naručiti u finom restoranu.

“Sladoled na desertnom jelovniku uvijek će biti precijenjen”, kaže Sarah Gunderson, kuharska instruktorica na Auguste Escoffier School of Culinary Arts, koja je radila u...

#OTMJENI RESTORANI#NARUDŽBE#JELA
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14. svibanj 2024 00:10