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
Fillet steak, dressed greens, salt baked potatoes, blue cheese & beetroot powder by Lokah91 Culinary Culinary Plating
mfaib on January 27, 2023 2:03 am The beetroot powder kinda threw me off here. It makes it hard to tell how good the cook on the steak was, which is what I usually look for. Other than that, looks great. I’m sure it was delicious
krshnaconscious1 on January 27, 2023 3:12 pm Beautiful. I might just leave the beet powder on the plate as you have it, and not over the meat.
lilFireMermaid on January 27, 2023 5:06 pm Beetroot powder should be first layer on plate—dust it over the plate and then layer on top.
ggsnr on January 28, 2023 2:28 am Beetroot powder covering the overcook on the steak, overcooked for me I mean. I like to use it to give color to areas where there is blank space.
4 Comments
The beetroot powder kinda threw me off here. It makes it hard to tell how good the cook on the steak was, which is what I usually look for.
Other than that, looks great. I’m sure it was delicious
Beautiful. I might just leave the beet powder on the plate as you have it, and not over the meat.
Beetroot powder should be first layer on plate—dust it over the plate and then layer on top.
Beetroot powder covering the overcook on the steak, overcooked for me I mean. I like to use it to give color to areas where there is blank space.