Famous chefs are known to wow fans with meals cooked in famous restaurants and recipes shared during many TV appearances. strange food Hosts Andrew Zimmern and Dominic Krenn, the only female chefs in the United States with three Michelin stars, go out to eat with friends. they Ordering dinner?
Cayman Cookout, an annual epicurean festival at The Ritz-Carlton, Grand Cayman, sees celebrity chefs rub elbows with ticket holders curious about their favorite culinary personalities. Her four days of intimacy—her demonstrations of beachside cooking, barbecuing barefoot, and dancing in her bar in the lobby—break down barriers and allow for candid conversation.
While attending Cayman Cookout, I chatted with celebrity chefs such as: best chef Ask icon Tom Colicchio and restaurateur Daniel Boulud what they want to eat I never have They are so biased towards how they make it at home that they order it at the restaurant. Their simple answer shows that anyone can create a delicious meal in their own kitchen without fancy ingredients or time-consuming recipes. And to make it even easier to cook the dishes that celebrity chefs love at home, you’ll be delighted to learn how the master himself has perfected dishes such as the perfect fried egg and mouth-watering paella over the years. Spilled.
Antonio Bachol
Antonio Bachour is a famous pastry chef, but his answer is not sweet. Puerto Rican chef I never have order eggs
“I love making eggs,” says Bachour. His favorite is the “very simple” scrambled eggs with butter, ham, tomatoes and onions served with toast. Bachour says the trick is to whisk the eggs in a separate dish and, unlike many hacks, don’t add water or cream to make the eggs fluffy.
“The problem with scrambled eggs is that they burn easily,” he explains. “When you order it, it’s brown instead of yellow.” Bachour said this is usually because restaurants reuse pans and the eggs take on a blackened color from previous batches of baked eggs. say.
“It needs to be fresh, soft and not overcooked, as it loses its flavor,” he says.
Andrew Zimmern
Andrew Zimmern said, “The Caesar salad is one of those very good combinations.”But I want to tell many young chefs about you. can Please open a restaurant that doesn’t have Caesar salad on the menu. “
The chef, restaurateur, and TV personality says it all comes down to freshness, starting with the dressing, which emphasizes that it “must be made to order.”
“it should No It’s made in five-gallon batches twice a week, using a dip stick with commercial oil,” he says, adding that at home he uses a large wooden salad bowl that he doesn’t wash and only serves snacks. I added that I ate and had it all the time. Add the egg yolks directly to the bowl, mash the anchovies with a fork, and add the lemon juice and olive oil.
Then he adds lettuce (he strays away from classic romaine lettuce and opts for jewel lettuce baby heads for better flavor and texture), tosses the salad and adds cheese on top. Zimmern makes it clear that he’s not against romaine, and if you use it, he advises choosing romaine heart and using the larger crunchy ribs.
Dominic Crane
‘My mother used to have roasted apples on her roast chicken, so I’m always careful when I go to restaurants,’ says Dominique Crenn, chef at three-Michelin-starred restaurant Atelier Crenn in San Francisco, California. . time despite what some recipes suggest.
“It’s not just about putting chicken in your roaster pan and going out for a walk with your dog,” she says. “It’s a process. You gotta see it, you gotta love it.” , and it’s all about flavor timing.”
Tom Colicchio
Tom Colicchio, co-founder and former executive chef of New York’s Gramercy Tavern, also chooses dishes for nostalgia. “Sunday gravy is something you definitely don’t want to order,” he says of the classic Italian-American meatball recipe for hearty tomato sauce and pasta. “When I was a kid, it was meatballs and macaroni…that was my dinner every Sunday.”
Colicchio says there’s nothing really special about his Sunday gravy. It’s a simple dish prepared by her mother, and “reminiscent only of eating at home.”
Jose Andres
Even chefs as multifaceted as José Andrés sometimes go back to basics. “Nobody knows how to make a fried egg,” he says.
The founder of World Central Kitchen teases that “I make it” is the secret to successful fried eggs, but he offers a few concrete tips. “Talk to the oil,” he says. That is, listen to it and make sure it is warmed up before adding the egg. This is where coagulation occurs, and salt can speed up clotting.”
Adrian Cheatham
“House salads are usually the least loved of anything else on the menu,” says Adrian Cheatham. best chef runner-up and author Sunday Best: Get in the mood for the weekend every daySo she only makes basic salads at home. Cheatham suggests first chopping the lettuce and then dusting it with the seasoning.
“Most people don’t season their salads, but every salad needs a pinch of salt. Before Emphasize that the dressing should be applied just before eating. Use soft-boiled or raw vegetables that are delicious. [are a] Yes,” she explains.
Eric Ripert
French chef and Cayman Cookout host Eric Ripert lists paella as one of his favorite dishes to make at home. “at home summerA typical Valencian recipe of rice, saffron, chicken and mixed seafood cooked in a shallow pan and served “seems simple but requires a lot of care,” he adds.
Ripert also says he doesn’t make paella just for one or two people. “It’s food that really brings people together,” he says. “It’s very interactive and has something of a festive feel.” He advises that you need high-quality ingredients, from nutritious to rice, protein, and vegetables. He says the quality of the pot and fire is also “essential”.
Daniel Boulud
“Soup,” says French chef Daniel Boulud. “I love making soup.”
Restaurateurs say the best soups are a combination of vegetables and textures. One of his favorite things to do is walk around the kitchen with a pot and add “all kinds of stuff” to it. Boulud mentions spinach, fresh herbs, grains, meat or seafood, crab, shrimp, or lobster as examples of ingredients to add. “I don’t have the recipe. I don’t know where it’s going,” he says.
Boulud also shares his love for moqueka soup. Brazilian fish stew is made with coconut milk, peppers, fish or shrimp and served over rice. He advises: je ne sais quoi into the soup. “
“I made it for a Brazilian friend. He says it’s better than the one my wife made.”
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