The Michelin guide remains one of the world’s leading authorities on fine dining, and many of the techniques they use and praise can be easily replicated at home. Discover our top tips to achieve rest... Music in Video: https://www.youtube.com/watch?v=n1itpRUpyCw&list=PLmKXyq9dwzf675qj8oCiMdYk2bxWzOlHg Lovefood 2022-09-26T13:45:00Z Tricks of the trade, The Michelin guide remains one of the world’s leading authorities on restaurants and fine dining. Although the judges' criteria are a closely-guarded secret, the techniques they praise are well-known – and the good news is that many are easily replicated at home. Discover our... Cook seasonally, What’s in season depends on where you are in the world. But wherever you are, using ingredients that are being harvested that month always makes sense. Produce at its peak tastes better, has much more flavour, supports local farmers, has travelled fewer miles and, often, is cheaper. Buy fruit and veg at farmers' markets if you can, If your local farmers' market is open and has social distancing measures in place, it's a great spot to buy seasonal produce. Look for a certified market which has rules about what can be sold – you want to buy produce fresh from the fields, not... Spot the best produce with your senses, Use your eyes and nose to spot the best stuff on offer. Choose tomatoes that are fragrant and not wrinkly; avocados that are free from cracks and dents; lettuce that’s crisp, not slimy; kale that has deep-coloured, small leaves; white cauliflower with... Get meat from local independent butchers, You might have to spend a bit more but meat from a good-quality butcher is worth it – ethical, traceable meat is important to them. They can give you advice on how to cook different cuts and will slice or debone meat for you. They can also cater to more... Grow your own herbs, You don't need access to a balcony or garden to grow your own food – and you can't beat the flavour of fresh herbs. Many Michelin-starred restaurants have small veg patches for this reason. You could start with a simple basil plant or grow microgreens to use as a fancy... Store fruit and vegetables correctly, There's no point in investing in beautiful ingredients if you don't store them with care. You might be surprised how many ingredients should never be kept in the fridge such as avocados, garlic and onions. Simple hacks like storing herbs upright in water,... Master the French mother sauces, One thing Michelin restaurants get spot on is sauces and it's easy to get them right at home. At culinary school, students are taught five classic, French 'mother' sauces which form the foundations of many other sauces and dishes. They are béchamel, velouté,... Add butter, Much of the time, the secret to great-tasting food worthy of a Michelin star is simple: use an almost unreasonable amount of butter in your cooking. The secret to the perfect steak, for example, is to add a knob of butter and a sprig of herb to the pan halfway through cooking.... Season well, The importance of seasoning is greater than you might expect. Keep salt and pepper on the kitchen worktop during food preparation. Each individual component of a meal needs to be seasoned separately. It's also about balance: taste regularly as you go and adjust accordingly. However,... Buy good-quality oil, Don't just season well, choose quality oil too – and make sure you use the right type for your dish. Use extra-virgin olive oil for dressings and vinaigrettes rather than for cooking. Higher heats demand a sunflower or vegetable oil. Find out more with our complete guide to... Invest in kitchen kit, Great presentation starts with how you prep ingredients. Julienned carrots (cut into thin strips) and onions sliced and diced with consistency are visible in the final dish. Get yourself a decent set of sharp knives, a mandoline, a peeler and a hand-held grater (for shaving... Mise en place is a French culinary phrase, roughly translating to everything in its place. It refers to preparing your equipment and ingredients before you start cooking: from cleaning the surfaces and locating knives, pots and pans, to chopping onions and measuring out flour. It’s vital to the... Make food from scratch, Michelin inspectors love attention to detail and while some techniques are best left to the restaurants, making elements of a meal such as a salad dressing, mayonnaise or bread at home is a nice touch. Find our best tips for making bread here Stock up on hero ingredients, Ingredients were not all created equal and there are a handful of store cupboard saviours which have transformative qualities. A drizzle of balsamic vinegar can add sweet and sour notes to a dish; anchovies make a wonderful salty sauce; chilli flakes infuse dishes... Marinate everything, Michel
