Simmer means to cook a food in liquid kept just below the boiling point.
Sauté is to cook or brown food in a small amount of cooking oil.
Steaming is the process of cooking food in the vapor given off by boiling water.
Stew means to cook food in liquid in a covered pot for a long time, until tender.
Stir-frying is an Asian method of quickly cooking small pieces in hot oil while stirring
constantly.Food Presentation
Whenever you go to an awesome restaurant, the vibes around that place become as important as the
quality of the food served in determining whether or not you have a fulfilling experience. Remember
that food presentation and table setting is of utmost value when serving a restaurant copycat meal.
Garnishes
The ingredients in the dish can pull double duty as garnishes. Save some fresh chopped herbs
required in the dish to add just before plating. Use diced tomatoes or green onions on top of a dish.
Shredded or shaved cheeses add a nice touch to almost any dish.
Plating
There are several types of plating techniques restaurants use, including:Pie style is where the plate is divided with a section for the protein, starch, and vegetables.
The half-and-half style of plating is where the main dish is on one side of the plate with the
accompaniments located on the other.
Vertical plating is where you build the plate upward, usually with the protein on the bottom
and the side dishes on top.
Family style plating is where the food is served on large platters meant to be shared.Soup is such an inexpensive food to make at home. Why not splurge on some fancy oven-proof soup
bowls to give a meal that special restaurant feeling with melted cheese on top?