Practicing my Carbonara technique for culinary school. 🍝 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
Pic 2-7: miso caramel, coconut chips, walnuts, lime zest, coconut & lime sorbet, gochujang honey tuile by Hai_Cooking Culinary Culinary Plating
