List at least 3 "defining dishes" that separate a chef from a cook?!
List at least 3 "defining dishes" that separate a chef from a cook?
Doesn't necessarily have to be the most difficult dish you can think of. What's a dish you've always thought of as a little harder than a cook would attempt to make-something reserved for chefs?
Answers:
1. Puff pastry from scratch. This stuff is so temperamental -- without the right equipment, environment, and experience, it just turns to pie crust.
2. Aoli and Mayonnaise: sure, you can make them at home, but chefs seem to have better luck.
3. Duck confit: Does even the best home cook keep a gallon of duck fat in the fridge?!