Tag: difference

What is the difference between one, two and three Michelin stars – Italian Cuisine

For a restaurant there is no recognition greater than that awarded by the prestigious Michelin star. But what is the difference between one, two and three stars?

The assignment of the prestigious star of the Michelin Guide it is the maximum recognition that a restaurant can get. This historical guide represents, in fact, a fundamental point of reference for those looking for excellence in the catering sector, as well as an ambitious goal that many chefs in the world desire to achieve or increase. Getting or losing a star can really decree the fate of a restaurant, as well as a great responsibility.

Starting from the history of this hallmark of internationally recognized culinary quality, let's find out what the evaluation process consists of, based on what criteria these awards are established and above all the difference between one or more Michelin stars.

The Guide and the Michelin stars, a bit of history

The refined Michelin guide he looked very different when it was launched in the 1900 from the well-known tire company; at the time, in fact, it was created as a paperback for French drivers to find, among other things, decent places to stay and eat while they were traveling. The manual arrives in Italy in 1956, while the first national stars appear in 1959.
At the beginning the Italian restaurants with one star were only 81, while in the edition number 64 of 2019 there are 367, out of almost 3000 in the world. Michelin has always used the appeals for the awarding of stars and the evaluation of restaurants anonymous inspectors visits, kitchen experts, catering and hospitality.

Classification criteria: stars and forks

We can not know exactly what the inspectors are looking for and what the inspectors evaluate, but Michelin claims to observe five criteria bases in the judgment:

1) Product quality
2) Mastery of flavors and cooking techniques
3) The personality of the chef
4) Value for money
5) Consistency between visits

The "stellar" system is also flanked by a less known, albeit important, yardstick, ie the one represented by a fork.
With this symbol, which ranges from 1 to 5, the service, environment, comfort, furnishings, wine list, or, in short, the quality of the experience provided, are evaluated; Michelin has specified, therefore, that all these factors are not considered in the awarding with the stars.

Difference between 1, 2 and 3 stars

Then we come to a crucial aspect for the restaurant and for the customers, that is the meaning of the Michelin stars.
With a star indicates a high quality kitchen where you can feel the hand of the chef, the restaurant deserves a break. Two stars they reward an excellent and high-level cuisine in which the personal touch and skill of the chef are clearly evident, in this case the restaurant deserves a detour. Three stars Finally, they symbolize an exceptional cuisine and impeccable details, which deserves a special trip.

Although a star is a great achievement for a chef, Michelin is keen to point out that the premiums are primarily designed to benefit consumers rather than cooks. Furthermore, in 1997, the guide introduced a prize called "Bib Gourmand" which describes as "not really a star" but a sign of approval for all "friendly facilities that serve good food at moderate prices". However, this it does not mean that a restaurant should be expensive to win a Michelin star, just think of the famous starry dish of Singapore (soy sauce chicken with rice or noodle) that costs less than 2 euros.

Photo: Dessert of the starred restaurant Vertig'O in Genoa_Wikimedia Commons_Hotel de la Paix Genève

Infusion or decoction: what is the difference? – Italian Cuisine

With the cold temperatures you feel like a steaming drink. Even better if, besides heating, it is good for the body

The temperatures are lowered, it is time for herbal teas to warm up a little, but not only. The active ingredients of officinal plants, in fact, also play an important medicinal role.

Infusion or decoction? They are not the same thing

Choose the most appropriate compound to solve the problem or the discomfort that from time to time you want to eradicate, it is not something for everyone, so it is always better to turn to a herbalist. And a lot also depends on the type of drink. Infusion or decoction, which is better to prepare?

What is the infusion and how to prepare it

The infusion is the easiest and quickest way to extract the active ingredients from more delicate parts of plants, like flowers and leaves. To prepare it, bring the water to a boil and, once removed from the heat, pour it over the previously chopped and chopped herbs. Then you can filter and drink immediately, or pour into a ceramic or glass container with the lid, where to store it for no more than a day, because the active ingredients are volatile and evaporate. Depending on the time of maceration, a drink will be obtained aromatic or therapeutic. In the first case, it takes 5 minutes of infusion, in the second up to 20 minutes. Even the quantity is bound to the use that you want to do, but in general it goes from about 15 grams of dried ingredients to 35 grams, if they are fresh, per cup (230 ml of water). We also recommend do not use more than five herbs at a time, because they could interact unfavorably. The aromatic herbs that can be generally prepared in infusion are mint, lemon balm, verbena, elderberry, artemisia and thyme.

And the decoction how is it done?

Not to be confused with the infusion is the decoction. In this case they are used the most coriaceous parts of medicinal plants, like roots, hard seeds and bark. The components should be placed in a pan with cold water, which will be brought to a boil. Depending on the chosen plants – the quantity is similar to those previously indicated for the infusion – you must let it simmer over a low heat for 10 to 30 minutes and then let it rest for another 10 minutes, just enough for it to cool off. The decoction can be used both for internal use and for external use, as in the preparation of wraps, but in this case flowers and leaves are usually used. Among the most widespread decoctions we recall that of ginger, excellent for treating sore throats and colds, and that of parsley, ideal for purifying the kidneys.

What is the difference between mulled wine and punch – Italian Cuisine

Continental Europe against the Anglo-Saxon world, the wine base against rum or brandy: this is how you warm up during the winter holidays

Temperatures I'm falling, but the desire to be together and to share something good (and maybe hot!) is the same as always. Evenings between friends come alive, possibly in front of the crackling of the fire lit in a fireplace and with something to drink in company. The alcoholic options of the period are essentially two: vin brulé and punch.

Mulled wine and punch

Depending on where you are, le hot proposals with a minimum alcohol content, they tend to be divided into two similar options. The question, therefore, is the following: what is the difference between mulled wine and punch? Let's find out together.

What is the punch

It is a hot drink made with water or tea, citrus peel and aromatic herbs. Often, an alcoholic part is added: rum is the most popular, but the most avid traditionalists do not hesitate to use brandy and spices like cinnamon or ginger. It can be appreciated as a digestive after a meal or a hot drink to be presented during the holidays in a boule. Very popular in the Anglo-Saxon world, it owes its birthplace to the British colonial experience in the indies in the mid-sixteenth century. There are also non-alcoholic variations that see the use of fruit juices.

What is mulled wine

Wine is the basis of this hot drink, the main protagonist of winter in continental Europe. Very widespread especially during i Christmas markets and patronal festivals of the cold season, it is prepared with sugar, citrus peel, cinnamon and cloves. Each country, or perhaps every region, has its own rule for the preparation of this drink that tends to vary considerably from place to place: if you do not use generic white or red table wine, the difference is essentially the wine used that changes according to the "terroir". In Emilia, for example, it is difficult to do without Lambrusco, while in Romagna and in Tuscany the Sangiovese dominates uncontested. In France, curiously, there is no mention of "Vin brulé", but of "Vin Chaud" (hot wine, ed), while in Germany, Austria and South Tyrol we consume Glühwein using the Schiava as a base, also known as Vernatsch by the local populations.