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Questions tagged [restaurant-mimicry]

Questions with this tag should be about mimicking some existing dish, snack, drink, etc.

Questions with this tag should be about mimicking some existing dish, snack, drink, etc.

You ate or drank something you want to replicate. You should have already attempted mimicking it at least once, so you can add the exact thing you tried and the difference between your current result and your goal. Details on the dish are definitely helpful and should be included, since not everybody will know what you want to achieve.

These questions are not recipe requests, but more "method" requests.

See this Meta Q/A for more information.

101 questions
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Emulating Starbucks Frappuccino Cream Base

At Starbucks, the "Cream Based" (no coffee) frappuccinos all use a proprietary syrup base which I would like to emulate to be able to make a reasonable facsimile at home. When the baristas make a "Vanilla Bean" frappuccino, the process goes…
jesse_galley
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How do I mimic trader Joe's (dark) Chocolate covered Espresso Beans?

I'm trying to mimic the thick, rich, dark chocolate covered espresso beans made by Trader Joes. These sweet morsels have a thick chocolate coating that easily gives in when bitten. The beans inside shatter into the chocolate when under any pressure,…
Luc Karamanukian
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Mustard-fried burger patty

One of the signature items of the California-based burger chain In-n-Out Burger is the "Animal Style" burger from their secret menu, which features a mustard-fried burger patty. It has a slightly tangy flavor to it, with a crispy, almost…
Jeremy Nikolai
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How is the chai latte in Starbucks made?

I can brew my own chai latte (without the foam machine). It smells great with different types of spice. However, it just doesn't seems to reach the taste of the chai latte from Starbucks. The chai latte from Starbucks has a sweet taste like fruit. I…
lamwaiman1988
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Why does white vinegar taste better when at restaurants?

Just got back from dinner, where I had some decent fish and chips with white vinegar, and a thought came to me: At restaurants, I've found the white vinegar there helps to accentuate the flavour of the dish, mainly French fries. But when trying to…
canadiancreed
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What kind of cooking method was used for the chicken in my ramen?

A few months ago i was at a very good asian restaurant and i had ramen with chicken in it. The chicken was cut in small "flakes" (around 2cmx1cm rectangles and really thin), was super juicy, tender and had a special chicken taste like i have never…
skkrrea
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How can I keep my burgers flat?

I have tried to keep my burgers flat for a while but they always end up turning into a ball and I have to flatten them out as they cook, even tried the little hole in the middle of the patty but it doesn't work. It's ground beef (90/10 angus beef)…
Elcubanitoese506
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What is this Tibetan dessert?

Hi, does anyone know how to make this dessert? It is from Tibet originally, and can be found in a French restaurant under the name 'dolma'. (both the name of the desert and the name of the restaurant) The white component is 'fromage blanc' (fresh…
Rayan
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How can I make my own Super Noodles/instant noodle seasoning?

I like BBQ Beef Super Noodles, but they don't taste the same as they used to. The flavour sachet is not as strong as it used to be (maybe they use more filler nowadays). I can buy plain egg noodles, but how can I make the seasoning? The ingredients…
Danny Beckett
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How to make a "Winter queen" cocktail?

A few days ago, I had a cocktail called "Winter queen". It may have been a specialty of the place where I had it, I couldn't find any recipe for it when I searched for it. The menu listed it as "a hot chocolate beverage with rum, topped with cream".…
rumtscho
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Figuring out Spanish/Basque savory flan

I'm trying to recreate a dish I had in the Orio restaurant in Valencia, Spain. For lunch, Orio serves a vast buffet of Basque-style open sandwiches (pinchos), including our favorite, which was topped with a small piece of some kind of savory flan or…
FuzzyChef
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How to make restaurant style poppadoms

When I buy 'cook at home' poppadoms or order from a restaurant/takeaway they are usually very crispy and expand and bubble up as soon as you fry them. I tried a recipe for homemade poppadoms which consisted of gram flour and water (plus some…
Leroy
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Cooking beef for pepper steak

From American-"Chinese" restaurants, I usually order a dish called "Pepper Steak with Onions". This seems to be a simple enough dish, mostly a straightforward stir-fry, except for one unique characteristic: the beef comes out soft and easy to chew,…
Yamikuronue
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How do cooks prepare belly pork in a restaurant?

In a similar style to the question on preparing risotto in restaurants.. When cooking belly pork, to a texture that's soft, tender and still moist, long cook times at a low temperature (around 150 degrees celsius for 3 to 4 hours) are generally…
Rob
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Can you identify this Serbian street food?

Yesterday in Niš, southern Serbia I bought this street food pictured: It looked and tasted like deep fried batter, how fish from a fish and chip shop might look in Australia where I'm from. It had no filling and I was offered a choice of sugar or…
hippietrail
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