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Is there one ingredient that is fine for restaurant kitchens but should be avoided by home cooks -- either because it is too expensive to do it justice at home or because it requires techniques that are just not suited to home kitchens?
"Too expensive" is a personal decision. But I would say that foie gras takes a bit of practice to handle and cook, and for most people it's "too expensive" to fool around with. Truffles, on the other hand, are a no – brainer; you can hardly go wrong with them.