Did you know that some of the hardest restaurant recipes to gain are those for desserts? It's true.
The big chain restaurants spend time and money creating extra "signature" sweetmeat treats. In many cases they spend more in advent up with a new twist on a gooey double-fudge ice cream cake than they do in figuring out more ways to dress up their hamburgers. It just makes economic sense.
Desserts Food
Loyal patrons of a given restaurant may in effect like the hamburgers, or the pasta, but it's those sinful desserts that often draw them back, meal after meal. Truly, a magnificent sweetmeat can be the most addictive item on the menu.
That's why, as I've discovered straight through my own research, getting a formula for a restaurant's top sweetmeat item can be very difficult. But remember, it is just a recipe, after all--a list of ingredients plus instructions on how to put them together.
As I've written previously, the most direct way to gain recipes for a restaurant's menu offerings--even desserts--is to ask. Often, though, you'll be politely rejected. Or, the employer might just vaguely tell you something like, "Well, it's just some vanilla ice cream and a petite hot fudge and some nuts and a cherry," while leaving out leading details: Whose vanilla ice cream? How is the fudge heated? Etc. Often there will be some private ingredient that he will favorably neglect to mention at all.
I'm grateful therefore to the many unsung heroes of the Internet who have done the detective work to inspect the exact recipes used to generate some of the most mouth-watering restaurant desserts in America--and who have shared them with the world.
If your beloved restaurant serves up an especially tempting sweetmeat that you're just dying to get the formula for, chances are you can find it on the Web. You just need to put your best hunt skills to work and be persistent. person out there has it--and has either posted it for free on some chat board or has put it into an uncostly e-book along with other so-called top-secret recipes.
This is the information age, after all. And really, what more crucial information is there to us foodies than the knowledge to duplicate our beloved sinful desserts right in our own kitchens?
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