I want to share with you the facts about desserts, which cafes and restaurants prefer to keep silent about or not advertise.
Moreover, there is nothing terrible in these facts, but if you talk about them, then the dessert lying in front of you may not seem so tasty to you.
Dessert is not always fresh, even if it was picked today
If you ask in a cafe, is the cake fresh, they will tell you that of course it is fresh, only today they collected it. And it will be true.
But you need to understand that it is one thing to collect a dessert and quite another to cook it. Very often, even simple cakes are prepared for several days. On the first day, fillings are made, on the second, biscuits are baked, and only on the third day, the cake is collected, decorated and put on the window.
There is nothing wrong with this, if the terms and conditions of storage are not violated. On the contrary, many cakes benefit from this in taste.
Drinks from what we usually throw out at home
When we prepare lemonades or fruit drinks at home, we take products specifically for cooking. But in cafes and restaurants this is not always the case.
In any cafe, in the process of preparing desserts or other dishes, a huge amount of lemon, orange peels, some strawberry trimmings and much more remain. A prudent chef will not throw them out, but use them in business.
Most often, the peels of lemons and oranges are used to make lemonades or boiled in sugar and make candied fruits.
But the waiter will not tell you that, if you ask him what the lemonade is from, you will most likely hear: "The lemonade was made from selected lemons."
Desserts served six months after production
Many cafes and restaurants that do not specialize in sweets use commercial frozen desserts.
This is not bad, since many desserts easily tolerate freezing and then can lie in the freezer for six months. Cheesecakes are the most common frozen desserts.
Cake "Potato"
Initially, the "Potato" cake was made from desserts that had been in the window for several days, but were never purchased.
The biscuit cakes were ground into a single mass and then the cakes were formed. They wrote about this back in pre-revolutionary Russia.
“In Baku, before the revolution, today's pastry cake was worth a penny. The next day, this cake was worth half a penny. And on the third day, if it was not sold, all these cakes of the third day were collected, and a cake-potato was made from them. " (C) an excerpt from the memoirs of Olga Grigorievna Shatunovskaya
Now, of course, in most restaurants for the "Potato" cake, biscuits and cream are prepared separately. But I am sure that in simple establishments they can still resort to the old way of saving.
Almond croissant
Many people don't know, but in the past, an almond croissant was made from old croissants. That is, those croissants that have not sold out and have dried up are cut in half, add cream with almond flour, sprinkle with almond petals on top and put back on the showcase.
Now you can hardly find this anywhere, because almond croissants are loved by customers and now they are prepared separately.
As for me, all these facts are not so terrible as to be hidden or hushed up. What do you think?