seanstep on April 3, 2023 7:35 pm I’m not going to pretend to know what a lot of that means. I think it looks very appealing, and I do know I like hot sauces. Care to expand a little bit of what’s in there for me?
Upbeat_Instruction98 on April 4, 2023 7:27 am I like your plating and the concept. I question why two Tabasco sauces but honestly, I would enjoy every bite.
somegek on April 4, 2023 8:53 am I would prefer the sauce to be presented differently. It is too liquid to hold this form. Maybe some gelatine to make it bit more puree-like will help. Or use dots
ALLYOURBASFS on April 4, 2023 11:08 am Vol-au-Vent/ Classic. My mom used to make Vol Au Vent in the 80’s when we were kids with bechamel and shrimp. So good. Glad you’re reviving a classic.
mrcatboy on April 4, 2023 3:13 pm Wow not often you see Cajun with a more high end plating style. Love it!
6 Comments
All criticism is greatly appreciated.
I’m not going to pretend to know what a lot of that means.
I think it looks very appealing, and I do know I like hot sauces.
Care to expand a little bit of what’s in there for me?
I like your plating and the concept. I question why two Tabasco sauces but honestly, I would enjoy every bite.
I would prefer the sauce to be presented differently. It is too liquid to hold this form.
Maybe some gelatine to make it bit more puree-like will help. Or use dots
Vol-au-Vent/
Classic. My mom used to make Vol Au Vent in the 80’s when we were kids with bechamel and shrimp.
So good.
Glad you’re reviving a classic.
Wow not often you see Cajun with a more high end plating style. Love it!