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
krshnaconscious1 on January 24, 2023 1:01 am The food itself looks amazing and I like how it’s placed on the plate. For me, the only thing is the dots. I don’t like this dot trend and that is not just on your plate, but anywhere. I would just change these dots.
2 Comments
OP please fill us in! What are we looking at? 🙂
The food itself looks amazing and I like how it’s placed on the plate. For me, the only thing is the dots. I don’t like this dot trend and that is not just on your plate, but anywhere. I would just change these dots.