Cooking Stack Exchange
Cooking Stack Exchange

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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Montreal Pizza sauce

I may be partial having lived there most of my life, but now that I live far away, I miss Montreal Pizza. I can't seem to find a restaurant near me that has a similar flavor or any combination of ingredients that matches the flavor. Do you have a…
user5292
6
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6 answers

How do I prepare tofu so comes out like at Noodles & co

I really enjoy the texture of the tofu in the pad thai with tofu dish at Noodles and Company. In particular, it comes out much firmer than it does when I make tofu at home by cubing it and cooking it in a pan with vegetable oil. How do I prepare the…
Lorin Hochstein
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Are there any cookbooks specifically designed for restaurant-level chefs/cooks?

It's fair to say most cookbooks are designed for the home cook. Not just in terms of quantities but also in terms of technique; it's very common to see recipes - even those written by giants in the catering world - edited "so you can prepare them at…
WackGet
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How do you make the green beans served at Din Tai Fung?

Does anyone know how to make these? I'm pretty sure they are just blanched and fried (w/garlic), but I can't seem to get it right.
justin
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Dipping sauce for shabu-shabu

I am at the Hilton in Narita, and I've just come back from a wonderful meal of Shabu-shabu. One of the dipping sauces was stated to be soy sauce, but it had a lovely sweet sort of flavor to it, so it clearly was more than just plain shoyu. It came…
Yamikuronue
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2 answers

Beer Battered Onion Rings -- what makes them look shiny?

I'm working on a beer battered onion ring recipe and I think I have the recipe part but the onion rings look dull as they cool. I notice at restaurants etc...that they are usually shiny. Is it an ingredient I'm missing (I keep thinking egg whites…
Julie Clark
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How to replicate golden brown color of McDonalds chicken nuggets?

Does McDonalds use any food color in their chicken nuggets to get the golden brown color? How do they ensure that all the pieces are of same color and would it be possible to replicate the same at home using a deep fryer?
Tina
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How to make Chicken Laksa taste more like To's restaurant?

I've tried a couple of recipes to make Chicken Laksa but I cant get it to taste like this Malaysian restaurant (To's in North Sydney). I've had the best luck with this recipe from Taste. Is it just Red Chilli and Shallots I'm missing, or am I doing…
Jeremy Thompson
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How do you make Ketchup Doritos?

I have been craving these for years, and I can't find a recipe. Frito-Lay made Ketchup flavored Doritos a few years ago. Unfortunately they didn't sell very well and were discontinued not to long after being introduced. Me and a few friends were…
Coltin
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Find out what spices were used

I have recently been ordering food from a place that has a fried rice that I like a lot. A lot a lot. The ingredients are pretty basic, which makes me think that the spices used in this dish are what makes it taste so incredibly good (though of…
Jasper
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1 answer

How to make a batter that is hard and hold up to sauce

I am trying to recreate Beijing Beef like they have at Panda Express. Most copycat recipes are recommending a batter made from some combination of cornstarch and flour. I am finding that the batter is too delicate and quickly turns to mush when…
Saine
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Simulating the discontinued Lawry's Roasted Garlic Salt?

Lawry's Roasted Garlic Salt was simply the best spice I've ever had. And had I known it was discontinued I would've bought a few cases. If you're familiar with it can you recommend something similar.
Randy Zeitman
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What kind of oil and vinegar are used on italian subs?

I'm a huge fan of sub sandwiches of all varieties, especially the type usually advertised as "italian". One thing I've come to love is oil and vinegar - whenever it's offered as a condiment in a sandwich shop, I always ask for it. I'm working on…
Dacromir
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5 answers

issues with mexican restaurant-style white cheesedip

Recently I was trying to replicate the Mexican Restaurant-style white cheese dip that can be found in mexican restaurants around the south east United States. (Specifically I was thinking of the cheese dip found at the El Toro chain around Atlanta,…
John Ledbetter
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Making KFC-like chicken

I brine my chicken and use only salt, pepper and garlic powder in bleached flour to taste. I think this comes close to the Colonel's. Can anyone taste other spices in the original recipe?
lars
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