How to cook Michelin star quality food at home

How to cook Michelin star quality food at home

Now is a good time to improve your cooking skills. So, why not take full advantage of it? With most of the world stuck at home because of coronavirus, and many restaurants closed, this is the best time to recreate those high-end experiences, at a fraction of the price!

Take a look through the gallery to find out how to cook Michelin star quality food at home.


Keep your kitchen clean

Not only will this create a good impression, it will also give you a much better space to cook brilliantly, without having to worry about all the mess.


Get your presentation right

If you want to truly emulate the Michelin star experience, you have to get the look right. Make it look as pretty as possible.


Cook seasonally

Always try and cook with fresh and seasonal ingredients. It will cost less, support local farmers, and reduce your carbon footprint.


Use farmer’s markets

Not only are you more likely to find fresher produce at farmer’s markets, you will also be supporting the local economy.


Flambé

For a distinctive taste to your steak, or crêpes, try flambéing. Just be very careful with the hot and high flames!


Keep “waste” for stock

Whether it’s vegetable peel, bones, or cheese rind, anything with flavor can be utilized for stock, rather than wasted.


Pickle vegetables

Keep a reserve of pickled vegetables. They last for a very long time, and make a colorful addition to your plate of choice!


Buy the best fruit and vegetables

The way that fruit and vegetables look is a very good indicator of their health and intensity of flavor. Stay away from old or dull looking fruit and vegetables.


Grow your own herbs

A fantastic way to save money, and also to enjoy the fantastic taste of the freshest herbs.


Blanch

Instead of boiling the flavor out of vegetables, blanch them and then let them cool. This will preserve nutrients and flavor.


Try sous-vide

This method of cooking involves heating meat slowly at a very low temperature. It is often used in high-end restaurants.


Store fruit and vegetables properly


Slow cook

Try slow-cooking, and if you already have, then try using a different cut of meat than what you are used to.


Sear steak

The best way to do this is with a cast iron pan. Adding butter right at the end will give it the perfect caramelization.


Deglaze

This technique ensures that no flavor is lost by using wine or water to absorb the last of the remnants from a used pan, which can then be used to amplify your meal. 


Toast nuts and spices

This is a great way to add some depth of flavor. They can be placed in the oven for a few minutes, just make sure they don’t burn!


Marinate

The richest and strongest flavors always come from the best marinades, and can take many hours to perfect.


Make a confit

Make sure you leave enough time, as it can take many hours, but a confit is a slow and sophisticated way of preparing food.


Keep powerful ingredients

And ensure that they are full of flavor. It’s always good to have things like anchovies, sun-dried tomatoes, and olive tapenade in stock.


Make your own

Whether it’s bread, salad dressing, or sauces, it’s always more satisfying and impressive to make your own food.


Experiment with carpaccio

Just because it’s called carpaccio, doesn’t mean it needs to be beef! Zucchini or beetroot carpaccio is a very healthy appetizer.


Use molecular gastronomy

Many techniques can be used to copy Michelin restaurants. Foam, carbon dioxide and liquid nitrogen (exercise caution) techniques may all be used.


Prepare in advance

Make sure that everything is measured out, chopped and good to go before you start cooking. It will get it out of the way, and you won’t lose time. In cooking, timing can be everything.


Get decent equipment

If you’re even semi-serious about cooking, you need to invest in some decent equipment, starting with a great set of knives.


Use good oil

Choose the right kind of oil for what you are making. Remember that more expensive oils should be used more sparingly.


Learn the French sauces

Béchamel, velouté, espagnole, sauce tomat, and hollandaise are all well worth adding to your repertoire.


Season well

Buy very high quality salt and pepper, and make sure that you season everything with just the right amount.


Use butter

Don’t underestimate how flavorful butter is. It can be used to improve the taste of so many things, from curries to steak.


Buy local and independent

Going to a local, independent butcher is always a better option than using a supermarket. You will notice the difference immediately.


Experiment with flavors

Some unusual flavor combinations work unexpectedly well, for example: chili and chocolate. Don’t be afraid to try something new.

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