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
Panicked when I couldn't find king scallops for our anniversary starter and didn't know how to plate these little guys. Symmetry needs work for sure… any suggestions to improve the dish? by hayacchifan Culinary Culinary Plating