Stay Home, Michelin & I: Transforming dishes, plating like a Pro
Updated: Jun 23, 2020
During the semi lockdown, many of our residents are either delivery or preparing their own meals as opposed to dining at their favourite restaurants here at the estate or in town, with some even wondering when would be the next time they can fly out of Yangon and go to their favourite Michelin fine dining restaurants next. Michelin stars restaurants are rated based on the quality, value of the food, mastery of technique and personality of the chef; with enough practice, we can certainly create our very own Michelin stars worthy dishes.
Here's 30 secrets of Michelin stars secrets we can try at home.
Use fresh ingredients
Buy fruits and vegetables at farmers' market (Try our veggie farm)
Spot the best products from your senses
Get meat from local independent butchers
Grow your own herbs
Store fruits and vegetables correctly
Master the French mother sauces
Experiment with flavours combination
Add butter (you can buy from our Country Store)
Season well
Buy good quality oil (you can order from Metro)
Invest in kitchen kit
Mise en place
Make food from scratch (we have lots of time during semi lockdown)
Stock up on hero ingredients
Marinate everything
Toast nuts and spices
Deglaze pans
Set aside vegetable scraps for stocks
Sear steaks on cast iron to get a crust
Try unusual cuts of meats in slow cooker
Try Sous-vide
Blanch vegetables
Master a quick pickle
Carpaccio more than just meat
Try flambeing
Make melt-in-the-mouth confit
Make a foam
Turn plating into an art
Tidy as you go
However, if you have been ordering delivery and take-out from Oasis Bistro or Horizons Restaurant, the skills to present your family with a Michelin meals lie in plating. Here's some simple plating technique you can use to transform your kitchen into a Michelin star kitchen.
Resources: Michelin Magazine