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
Pan seared scallops, caramelised leek purée, smoked baby leek, mussel cream, seaweed crisp, seaweed oil, roe powder by Bailj007 Culinary Culinary Plating
melancovid on January 25, 2023 9:06 pm Awesome! You seem to often use that thin green sauce. How do you make it? Thx
1 Comment
Awesome!
You seem to often use that thin green sauce.
How do you make it? Thx