Beef plating

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Sous vide cooking, like all cooking, is about time and temperature. You can adjust either or both to influence your results. Chef Thomas Keller demonstrates this by walking through two short rib preparations: two short ribs cooked sous vide, one at 62°C for 48 hours and another at 79°C for a cooking time of 24 hours (the recipe remains the same, simply the time and temperatures are adjusted). As Chef Keller notes, some juice from the meat has collected in the vacuum sealer bag around the 62°C Staff Canteen, Food Presentation Plates, Food Plating Techniques, Gourmet Food Plating, Slow Cooked Pork, Decorações Com Comidas, Bistro Food, Fine Dining Recipes, Restaurant Food

Sous vide cooking, like all cooking, is about time and temperature. You can adjust either or both to influence your results. Chef Thomas Keller demonstrates this by walking through two short rib preparations: two short ribs cooked sous vide, one at 62°C for 48 hours and another at 79°C for a cooking time of 24 hours (the recipe remains the same, simply the time and temperatures are adjusted). As Chef Keller notes, some juice from the meat has collected in the vacuum sealer bag around the…

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Plating Art Media ✨ on Instagram: "Lamb Wellington at two Michelin-star restaurant Kong Hans Kælder in Copenhagen. Filmed by Nadia Mathiasen. #wellington #lamb #michelin #michelinstar #restaurant #chef #foodart #foodie #recipe #culinary #culinaryarts" Meat Fine Dining, Lamb Fine Dining Plating, Fine Dining Beef Recipes, Beef Wellington Fine Dining, Fine Dining Starters Michelin Star, Lamb Fine Dining, Starter Fine Dining, Beef Fine Dining, Beef Wellington Plating

Plating Art Media ✨ on Instagram: "Lamb Wellington at two Michelin-star restaurant Kong Hans Kælder in Copenhagen. Filmed by Nadia Mathiasen. #wellington #lamb #michelin #michelinstar #restaurant #chef #foodart #foodie #recipe #culinary #culinaryarts"

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