Gastronomic FoodFood Presentation PlatesGourmet Food PlatingFood Plating TechniquesFancy DishesDecorações Com ComidasFine Dining RecipesSous Vide CookingStar FoodCredit to @windowscatering Beef - The chefs at Windows Catering love the precision of Sous Vide C...Credit to @windowscatering Beef – The chefs at Windows Catering love the precision of Sous Vide Cooking . Please Like and Comment below and remember to check out and follow the original poste…
EssenKyoho GrapesGrilled OnionBeautiful Food PresentationAntonio BachourParsnip PureeGarlic HoneyBlue Cheese SauceFine Dining RecipesEssenDry Aged Cumbrian Beef, Parsnip Purée, Grilled Onion, Leek & Honey Purée
EssenBuah BitFine Dining PlatingMango TartFood Presentation PlatesGourmet Food PlatingFine Dining RecipesPasta PlatesBeef WellingtonPeople In This Online Group Take Food Plating To Another Level, Here Are 30 Of The Most Impressive ExamplesLooks matter. Sure, it's just one factor but we can't deny its weight. Whether we're choosing a jacket or a car, we want it to please our eyes. And food is no exception. Yes, it should taste good, yes, it should be nutritious but why can't it be beautiful too?
Wine Pairings With Food DinnersFine Dining Recipes Main Courses BeefSteak Plating Fine DiningPork Fine DiningSteak Fine Dining PlatingMain Course Fine DiningFine Dining Main CourseMain Course PlatingFine Dining Recipes Main CoursesRib-eye with sour cream and chive potato, chive mayonnaise and onion rings by Tom BootonThis impressive rib-eye recipe celebrates the classic pairing of beef, mushrooms and onions (or alliums, including the chives) in several interesting and tasty ways. There are pickled red onions, deep-fried and battered shallot rings and a bright green chive mayonnaise, alongside girolles and meaty maitake mushrooms. The steak is also served with crispy potato skins filled with velvety sour cream mashed potato and topped with plenty more chives.
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Food PresentationFood Presentation PlatesGourmet Food PlatingDecorações Com ComidasBistro FoodFine Dining RecipesLäcker MatShort RibsFine FoodThomas Keller Short RibsSous 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…
EssenBeef And Potato StewGourmet Food PlatingBeef CheeksGreat British ChefsBistro FoodBeef BourguignonPub FoodBraised BeefBeef Cheek Bourguignon with Creamy Mashed Potato and Baby CarrotsThis is one of my favourite stew and my to go-to every winter. The key is patience and care for every step of the dish, from browning the beef coated in flour, to slow cooking it in the oven for 2+ hours. Trust me, all of it is worthwhile as it will be one of the best, if not the best boeuf bourguignon you have ever tasted in this world. For this recipe, I used beef cheeks instead of the conventional cut for bourguignon as I love the soft gelatinous texture of the cheeks from slow cooking…
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EssenBeef Fine DiningBeef PlatingGastronomic FoodFine Dining PlatingMichelin FoodToasted QuinoaGourmet Food PlatingFood Plating TechniquesCredit to @rootsandwingschef Beef sirloin, glazed cheek, watercress purée, toasted quinoa.Credit to @rootsandwingschef Beef sirloin, glazed cheek, watercress purée, toasted quinoa. . Please take a moment to Like and Comment below and remember to check out and follow the original poster …
Steak RecipesFood PlatingBraised LeeksLeek RecipesXmas TableBeef FilletGreat British ChefsRecipe BeefSteak RecipeBeef Fillet with Pressed Potato, Leeks and Horseradish Emulsion RecipeThis impressive steak recipe pairs a perfectly seared beef fillet with an unctuous potato and onion terrine, braised and glazed leeks and a silky horseradish emulsion.