The key facts
- International Chef's Day is celebrated on October 20; the holiday was established in 2004 by the World Association of Culinary Societies, founded in Paris on October 20, 1928.
- Life.ru suggested five delivery dishes that turn out cheaper and tastier at home: Caesar salad, tom yum, julienne, honey-soy wings and baked cheesecake.
- The outlet explains delivery problems: soggy croutons and glaze, overcooked shrimp, a sweating cheese crust.
The holiday and the idea behind the selection
October 20 marks International Chef's Day. The holiday was established in 2004 by the World Association of Culinary Societies, which chose the date in honor of its own founding: the organization was created in Paris on October 20, 1928. For this date, Life.ru published a selection of five dishes that many people are used to ordering via delivery, although, according to the outlet, at home they turn out cheaper, tastier and in larger portions. Detailed recipes for each dish are posted on the Life.ru website.
Caesar salad
According to legend, the salad was invented by chef Caesar Cardini, owner of establishments in the Mexican city of Tijuana: on July 4, 1924, there was almost nothing left in the kitchen, and he put together a dish from lettuce leaves, cheese and croutons. In delivery, the outlet notes, the croutons get soggy in the dressing and the leaves wilt on the way. The classic dressing is made from egg yolks, olive oil, grated Parmesan, lemon juice and Worcestershire sauce; the salad bowl is rubbed with garlic in advance. Croutons made from baguette with melted butter and dried garlic are dried in the oven at 150 degrees for about 15 minutes. The lettuce leaves need to be dried, otherwise the dressing will become watery. The Life.ru selection includes seven versions of the salad, from the classic to a shrimp version, with three kinds of dressing.
Tom yum
The hot and sour Thai soup suffers in delivery more than many dishes: while the courier is on the way, the shrimp overcook in the hot broth and the aroma fades. At home, tom yum takes less than an hour to make and is served immediately. First, the aromatic base of broth with lemongrass, galangal, makrut lime leaves and chili is simmered for five minutes, then mushrooms, tom yum paste, cherry tomatoes and coconut milk are added, and the shrimp go in at the very end — two or three minutes is enough for them, otherwise they become rubbery. Fish sauce is added at the end, lime juice after removing from heat. Before serving, the flavor is balanced: if it lacks salt, add fish sauce; if it lacks acidity, add lime. The large pieces of lemongrass and galangal are needed only for aroma. The recipe is included in Life.ru's selection of eight soups, where tom yum sits alongside kharcho and pea soup.
Julienne and chicken wings
Julienne is a hot appetizer served in small dishes, familiar to many from Soviet-era restaurants. The French word refers to cutting into thin strips, but in Russia it is the name for mushrooms in cream sauce under a cheese crust. In delivery, the crust sweats under the lid of the container. At home, champignons with onion are sautéed in butter until the liquid evaporates, sprinkled with a spoonful of flour, cream is poured in, sour cream with 20–25% fat is added, and it is baked under cheese at 190 degrees for about 10–12 minutes. Wings in honey-soy sauce lose their sticky glaze in a closed box. At home, soy sauce is mixed with honey, garlic and grated fresh ginger, the wings are marinated for half an hour and baked at 190 degrees for 30–35 minutes, turning every ten minutes; sesame seeds are sprinkled on after the oven so they don't burn. Exact proportions are given in the collection of oven recipes on Life.ru.
Baked cheesecake and conclusions
Cheesecake may seem like a pastry chef's dessert, but, according to the outlet, the secret is simple. The base is made from shortbread cookies with melted butter: the crumbs are pressed into a pan and placed in the refrigerator for 15 minutes. For the filling, cream cheese is mixed with powdered sugar, eggs are added one at a time, then sour cream, vanilla, lemon juice and a spoonful of starch are added. The mixture must not be whipped until bubbly — excess air will cause the top to crack. It is baked at 150–160 degrees for about an hour, until the center begins to wobble slightly; the dessert should cool in the switched-off oven with the door ajar, and then for at least six hours in the refrigerator. It is not cut while hot. The result is a whole pan of eight servings instead of a single slice in a plastic box. Life.ru reminds readers that the menu price is made up of more than just ingredients: it includes rent, salaries, packaging, courier work and the service's commission. At home you pay for the ingredients, choose the cheese and shrimp yourself, and serve the dish hot. On Chef's Day, the outlet suggests congratulating those who feed people in cafes and canteens and trying your hand at their role, starting with dessert.
