Restaurant plating

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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

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…

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

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.

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jana
Steak with asparagus and mashed potatoes on plate in restaurant How To Plate Steak And Mashed Potatoes, Fine Dining Steak Plating, Steak Wedding Dinner, Steak Mashed Potatoes And Asparagus, 5 Star Food Plating, Steak Plates Ideas, Fine Dining Appetizers Ideas, Steak Fine Dining Plating, How To Plate Food

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Khayren David
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, Food Presentation Plates, Gourmet Food Plating, Decorações Com Comidas, Bistro Food, Fine Dining Recipes, Läcker Mat, Short Ribs, Fine 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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LoftyMix
Switzerland Portrait, Michelin Star Food Presentation, Design Cibo, Gourmet Food Plating, Food Creative, Main Course Dishes, Portrait Editorial, Idee Pasto, Porte Decorate

Website of Geneva, Switzerland based professional Photographer, Alex Teuscher. Specializes in still life and packshot watch & jewelry, editorial and corporate portraits, hotel and architecture, and much more. Alex Teuscher, photographe professionnel basé à Genève, Suisse. Spécialisé dans still life et packshot de montres et bijoux, de portraits éditoriaux et d'entreprise, d'hôtels et plus.

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Ni Lie

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