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!
Elevated French Toast: brioche, berry reduction, and vanilla bean scoop. Aiming for a balance of textures and height.
Big yorkshire pudding with sausage, mashed potatoes, broccolini and of course, the glorious gravy drizzled on top
300g Striploin, Chimichurri (cilantro, parsley, mint, garlic, dried chili, s&p, balsamic, evoo) by Big_Daddy_Ron Culinary Culinary Plating
nshait on January 24, 2023 6:06 am I love how neat the slices are. Very into the chimichurri composition too!
Messygiraffeshapes on January 24, 2023 7:40 am I love how the oils (and the whole plate!) are fire! Bon appetit
lilFireMermaid on January 24, 2023 9:08 pm Your steak is so orderly that I think the dish would pack a bigger visual punch with a tidier/more symmetrical sauce underneath. Looks delicious 👌🏽
LongBeachChick562 on January 25, 2023 2:52 am Legit, one of the mistakes beautiful things I have seen in life. Omg. That looks good.
barcwine on January 25, 2023 1:57 pm perfectly cooked beef, nice-looking chimi, but for me too big a portion for a beautiful plate.
9 Comments
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Nice. Like the non traditional chimi
I love how neat the slices are. Very into the chimichurri composition too!
I love how the oils (and the whole plate!) are fire! Bon appetit
Your photo editing is not great, but I’d eat it.
Your steak is so orderly that I think the dish would pack a bigger visual punch with a tidier/more symmetrical sauce underneath. Looks delicious 👌🏽
I would leave my wife and kids to devour that plate
Legit, one of the mistakes beautiful things I have seen in life. Omg. That looks good.
perfectly cooked beef, nice-looking chimi, but for me too big a portion for a beautiful plate.