I don’t order desserts in cafes and restaurants, because I know the truth about their preparation. Bashny.Net

Every institution has its own secrets. We don’t know what’s going on in the kitchen, away from visitors. We can only hope for the integrity of the cooks. Today we’re going to talk about how they actually cook. desserts in cafes and restaurantsWhat facts do waiters prefer to keep silent about?

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Desserts in cafes and restaurants If you understand all the intricacies of cooking dessertThe cake in front of you may not seem so appetizing. No, we're not going to scare the horrifying details and completely discourage the desire to eat cake in the cafe. But it's worth thinking about.



Desserts are not always fresh If in a cafe you ask if they have a fresh cake, then they will certainly tell you that it is today. And in a way, that would be true. But it should be understood that, most likely, we mean the assembly of dessert, not the preparation of components.



Sometimes even the simplest cakes are made. days. On the first day they are engaged in filling, on the second they bake biscuits, and on the third they collect a cake, decorate it and put it on a showcase. If you do not violate the storage period of dessert, then there is nothing particularly terrible in this. Some cakes even win in taste in such cases.

Drinks from the trimmings of the House for juices and smoothies we take whole products designed specifically for the preparation of the drink. But in many cafes and restaurants, things are different. In any institution in the process of cooking remains a lot of excess. For example, a peel of lemon or an orange, pruning.



Calculating chefs do not throw them out, but let them in. For the preparation of lemonade often take peels of lemons and oranges. Sometimes they make candy, boiling in sugar. Of course, the waiter won't tell you what the drink is. pruned. You'll probably hear that lemonade is made from selected lemons.

Many establishments that do not specialize in desserts, use frozen. I can't say there's anything terrible about it. Many desserts easily tolerate freezing, so they can lie in the freezer for six months. By the way, cheesecakes are most often found among frozen desserts.



Potato cake. The well-known cake "Potatoes" was originally prepared from desserts that We've been in the window for days.But they weren't. Biscuit cakes were grinded, cocoa, milk were added, and cakes were formed. This was written in pre-revolutionary Russia.



Fortunately, in our time, biscuits and cream are more often prepared separately for the potato cake. But in simple establishments, and even more so in the departments of finished products in supermarkets still resort to the good old way of saving.

Few people know about this, but before almond croissant was prepared mainly from croissant. Those that did not sell and dried were cut in half. Added cream with almond flour, and on top sprinkled with almond petals and exposed back to the showcase.



That's less common now. And all because almond croissants are very much loved by customers, and now they began to cook separately, from fresh pastries.

What else do you think waiters and cooks are hiding from us?