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Fine dining 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 Food Presentation Plates, Gourmet Food Plating, Decorações Com Comidas, Bistro Food, Fine Dining Recipes, Läcker Mat, Short Ribs, Beef Dishes, Fine Food
Food Presentation Plates
Gourmet Food Plating
Decorações Com Comidas
Bistro Food
Fine Dining Recipes
Läcker Mat
Short Ribs
Beef Dishes
Fine Food

Thomas Keller Short Ribs

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…

Fine dining restaurant plating of Slow Roasted Crispy Pork Belly Slow Roast Pork, Roast Pork Belly, Pork Belly Slices, Cake Pizza, Pork Sauce, Gourmet Food Plating, Fest Mad, Pork Belly Recipes, Crispy Pork Belly
Slow Roast Pork
Roast Pork Belly
Pork Belly Slices
Cake Pizza
Pork Sauce
Gourmet Food Plating
Fest Mad
Pork Belly Recipes
Crispy Pork Belly

Slow-Roasted Crispy Pork Belly

Recipe video above. This is a pork belly that's slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life. It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil.Perfect meat, perfect crackling ... Every. Single. Time! (Read the…

Culinary Plating, Gastronomic Food, Fine Dining Plating, Gourmet Food Plating, Food Plating Techniques, Spring Dishes, Fine Dining Recipes, Modern Food, The Lake District
Culinary Plating
Gastronomic Food
Fine Dining Plating
Gourmet Food Plating
Food Plating Techniques
Spring Dishes
Fine Dining Recipes
Modern Food
The Lake District

A Restaurant Worth Travelling To: L’Enclume

In this series, we travel to some of the UK’s best restaurants. These establishments are destinations in their own right – and well worth a day trip or overnight stay. This month, SL’s managing lifestyle editor Heather Steele paid a visit to the Lake District to see if one of the country’s few three-Michelin-starred restaurants lived up to the hype. She wasn’t disappointed.

Related interests

Fine Dining Food
Fancy Plating
Fine Dining Main Course
Garnishing Ideas
Fine Dining Recipes