Practicing my Carbonara technique for culinary school. ð Working on that silky emulsion without overcooking the eggs. Does the sauce consistency look professional enough or should I aim for something a bit tighter? Would love some feedback from fellow home chefs!
Big yorkshire pudding with sausage, mashed potatoes, broccolini and of course, the glorious gravy drizzled on top
â¢Grilled Shrimp â¢Roasted Brussel Sprouts â¢Raw Brussel Sprout Shavings â¢Crispy Roasted Chick Peas â¢Pomegranate â¢Zesty Lime Dressing by MichaelsCrafted Culinary Culinary Plating