Michelin Star is one the most obvious thing that comes in the minds of all executive chefs and A-class restaurants. Michelin is honored for its highest rated star restaurants in Europe, the USA and Japan. Having a base in France, the Michelin committee and its secretive inspectors has made a range of star restaurants.
The star rating is very valuable for a cuisine or restaurants, chefs may work all of their careers to attain these stars for their restaurants. The highest honor for a restaurant is to achieve a three-star rating it might be equivalent to winning the Oscar for culinary ability.
Its quite wondering how the inspectors prepare their reports, here is a little description about it. The inspector after each inspection visit will return home and list every ingredient from the meal and the specifics of preparation. The criteria of rating these meals would include quality of products, technical accuracy, mastery in cooking, balance of flavors, and creativity of the chef.
Michelin star restaurants have all the required qualities to make it honorable body in the era of food and hospitality business. Their chefs are highly professional and have the flavor of sweet in spice in their creative hands, which can cook the mouthwatering food. Priority is mainly given to hygiene and taste and customer satisfaction is mandatory.
Sunday, May 23, 2010
Monday, May 3, 2010
Lancashire Hotpot – The Ultimate Dish
Lancashire hotpot is a famous dish including in essence of lamb or mutton, onion and potatoes left baking in the oven all day in a heavy pot and on a low heat. This dish requires a less effort to prepare. It is mostly served at parties in England, because it is easy to prepare for a large number of people and is relatively inexpensive.
There are several regional variations. The basic method consists of a mixture made up of meat, vegetables (carrot, turnip, potatoes, onion or leek) then roofed with sliced potato. Occasionally, lamb kidneys are also included in the dish. Pickles of red cabbage and beetroot are sometimes served as a supplement.
In order to enhance the flavor of Lancashire hotpot, salt and pepper are most commonly used in preparing the dish. It is one of the recipes that depend on a well-sealed pot on a moderate heat to hold enough moisture within the meat, onion and potato.
The hot pot referred to be a pottery dish used to cook casseroles in British cuisine.
The origin of the name of the dish is not known; from a cooking pot covered in blankets to provide a hot lunch at the races to something warm and tasty for tired and hungry mill workers to look forward to after tiresome hours of hard work.
There are several regional variations. The basic method consists of a mixture made up of meat, vegetables (carrot, turnip, potatoes, onion or leek) then roofed with sliced potato. Occasionally, lamb kidneys are also included in the dish. Pickles of red cabbage and beetroot are sometimes served as a supplement.
In order to enhance the flavor of Lancashire hotpot, salt and pepper are most commonly used in preparing the dish. It is one of the recipes that depend on a well-sealed pot on a moderate heat to hold enough moisture within the meat, onion and potato.
The hot pot referred to be a pottery dish used to cook casseroles in British cuisine.
The origin of the name of the dish is not known; from a cooking pot covered in blankets to provide a hot lunch at the races to something warm and tasty for tired and hungry mill workers to look forward to after tiresome hours of hard work.
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