Thanks for all the tips and comments. They are all greatly appreciated and will be implemented.
chunkybrewster55 on
The gallantine is over cooked.
higherthanheels on
The surrounding elements are beautiful but the chicken in the center seems lonely! If there’s another iteration maybe add some accents on the protein too.
Familiar-Ad-4700 on
Plating looks great! Maybe toss in some color to the galantine, more fresh herbs or veggies to break up the monotone chicken. Could even just dye parts if you don’t want to change the flavor profile. Use beet juice to marinade some of the ingredients
bubblewrapbones on
poor technique on the galantine. needs color and some more love. do some research on how to better fill in those gaps and get out as much air as possible. after sous vide, cool your gallantine before searing and basting for nice carmelization. it will look much nicer one the plate and will aid in depth and development.
wiggityspliggety on
The surrounding elements look great, but I think the galantine could be sliced cleaner, maybe on a deli slicer, or cleaned up and smoothed after slicing. All in all, great job!
gotonyas on
Prob give some more love to the galantine. Sharper knife, more moisture or fat into the farce (it looks a little crumbly but could just be the photo effect). Rest of the plate is super tidy so the galantine if matching this would look really good overall. Also, try and get it rolled to a much tighter perfect looking circle would make the presentation pop a lot more. No need for that many rounds on the plate either
catstonerlady on
i appreciate the plating it does look gorgeous but seriously the chicken looks like my dogs food by fresh pet ðŸ˜
nochilinopity on
So where can I find more elevated Filipino food like this from you
kateuptonsvibrator on
You can get it tighter on the roll and the shape will be even and tight. I like to roll in plastic wrap, torque the shit out of it with the ends and partially freeze. Cut the plastic away and roll in cheese cloth, torque again. Taking the breast meat off the skin and cure in Prague powder and, along with an additional breast or two,you’ll have an inlay that will pop when you plate it. Hydrate your farce a little more, leaving some coarse and some fine and you’ll have additional texture. Lot’s of other great advice here on size, searing and plate up. Make sure you save all that good gelatinous chicken jizz that will be clinging to the outside after it’s cooled, strain fine or clarify it and add to your jus to give it some luster and depth. You’re updating a classic, so update some other components of the dish to make it YOUR take on the classic, and don’t feel obligated to keep it so historically authentic. Have fun and play with your food!
ggg730 on
I saw this and was like, “this motherfucker made fancy tinola”.
11 Comments
Chicken Galantine
Chicken Dashi
Compressed Spicy Chayote
Ginger Chips
Fried Sage w/ Fleur de Sel
Chives Flowers
Thanks for all the tips and comments. They are all greatly appreciated and will be implemented.
The gallantine is over cooked.
The surrounding elements are beautiful but the chicken in the center seems lonely! If there’s another iteration maybe add some accents on the protein too.
Plating looks great! Maybe toss in some color to the galantine, more fresh herbs or veggies to break up the monotone chicken. Could even just dye parts if you don’t want to change the flavor profile. Use beet juice to marinade some of the ingredients
poor technique on the galantine. needs color and some more love. do some research on how to better fill in those gaps and get out as much air as possible. after sous vide, cool your gallantine before searing and basting for nice carmelization. it will look much nicer one the plate and will aid in depth and development.
The surrounding elements look great, but I think the galantine could be sliced cleaner, maybe on a deli slicer, or cleaned up and smoothed after slicing. All in all, great job!
Prob give some more love to the galantine. Sharper knife, more moisture or fat into the farce (it looks a little crumbly but could just be the photo effect). Rest of the plate is super tidy so the galantine if matching this would look really good overall. Also, try and get it rolled to a much tighter perfect looking circle would make the presentation pop a lot more. No need for that many rounds on the plate either
i appreciate the plating it does look gorgeous but seriously the chicken looks like my dogs food by fresh pet ðŸ˜
So where can I find more elevated Filipino food like this from you
You can get it tighter on the roll and the shape will be even and tight. I like to roll in plastic wrap, torque the shit out of it with the ends and partially freeze. Cut the plastic away and roll in cheese cloth, torque again. Taking the breast meat off the skin and cure in Prague powder and, along with an additional breast or two,you’ll have an inlay that will pop when you plate it. Hydrate your farce a little more, leaving some coarse and some fine and you’ll have additional texture. Lot’s of other great advice here on size, searing and plate up. Make sure you save all that good gelatinous chicken jizz that will be clinging to the outside after it’s cooled, strain fine or clarify it and add to your jus to give it some luster and depth. You’re updating a classic, so update some other components of the dish to make it YOUR take on the classic, and don’t feel obligated to keep it so historically authentic. Have fun and play with your food!
I saw this and was like, “this motherfucker made fancy tinola”.
Ganda pare.