Chefs have shared the one food they would never order at a restaurant, and it’s a very common menu item. They’ve also shared their tips for spotting a bad dish.
Perhaps you’re dining at a posh new restaurant and want to make the perfect choice, or maybe you’ve endured disappointing meals when eating out. Whatever your situation, professional chefs have revealed insider secrets and their views on which menu items they avoid when dining out.
Express.co.uk consulted chefs from various culinary backgrounds and establishments to discover what they would personally never order from a menu, and there’s a clear pattern. Dean Harper, chef at Harper Fine Dining, explained: “If you find yourself at more of a budget eatery. I’d personally steer clear of tuna rolls.
“With fish, the quality makes a world of difference, and if it’s not fresh, which is usually the case when the price point is too low, then you’ll taste it straight away.
“That can be risky. Just go for something cooked or less risky. This way, you will enjoy the meal more and avoid an unpleasant surprise.”
Likewise, Mark McShane, chef and founder of Food Hygiene Certificate, revealed: “I never order mussels on a Monday.
“In many restaurants, the seafood delivery lands on a Friday, which means mussels may have been sitting in storage for two full days. Unless there is high or there are weekend top-ups, I wouldn’t want to risk compromising on freshness.”
The expert noted that quality mussels should have firmly closed shells or snap shut when tapped. They should also carry a fresh sea scent and be stored on ice or in a breathable container, never submerged in water.
Anything less is a massive “red flag”, according to the expert. Mark added: “Busy seafood houses which label stock with clear delivery dates and confirm a Sunday or Monday delivery can be trusted.
“In quieter places, though, it’s safer to wait until mid-week when the supply is more likely to be fresh. If in doubt, wait until mid-week when mussels are safest.
“Send back any mussels with cracked shells, an off odor, or those that stay shut after cooking. A professional kitchen will never argue on this point.”
Michelin-star chef Mark Poynton echoed these sentiments, advising caution when ordering fish at a restaurant.
The chef, who has just launched Ancient Shepherd’s in Fen Ditton, and Mark Poynton at Caistor Hall, said: “I would never order fish, and especially shellfish, if the restaurant is one I don’t know, or I don’t know the chef. This is because I hate with a passion badly prepared and cooked fish.”
Source link
اترك تعليقاً