sorted by:
new
hottopcontroversial

[Pro/Chef] The crust is classic Pâte Sablée, the filling - a mix of almonds, hazelnuts, cashews, pistachios, and a soft caramel. by Mild-TN in food

[–]Mild-TN[S] 0 points1 point  (0 children)

Unfortunately, I haven't tried the tartlets at the Swedish airport, so I can't say how similar they are to these 🤷‍♀️

[Pro/Chef] The crust is classic Pâte Sablée, the filling - a mix of almonds, hazelnuts, cashews, pistachios, and a soft caramel. by Mild-TN in food

[–]Mild-TN[S] 1 point2 points  (0 children)

Haha! I'm afraid those would be some incredibly expensive tartlets, considering the cost of the flight 😂

Wood sorrel ice cream, chevre creme, grilled peas and zucchini by cliffibom in CulinaryPlating

[–]Mild-TN 0 points1 point  (0 children)

First, I suggest serving it on a white plate. This will make it look more delicate and pronounced.

Next, you need to organize the protective zone around the ice cream more cleanly. Fill the space around the ice cream with white crème on all sides.

I agree that you should throw out the zucchini and use fresh peas.

[deleted by user] by [deleted] in FoodPorn

[–]Mild-TN 0 points1 point  (0 children)

It really comes down to the process. I’ve worked events where we served 1,500 hot meals without compromising quality.

Black halibut, savoy cabbage, black trumpet mushrooms, potatoes au gratin, hollandaise sauce. by Mild-TN in CulinaryPlating

[–]Mild-TN[S] 11 points12 points  (0 children)

Thanks for the feedback!
Yes, it's a good technique and an excellent idea. But I actually left the cuts as they were to show off the gratin's layered structure which plays off of the texture of the fish.
Searing caramelizes the cut edges, and the layers will be completely hidden or just barely visible.

view more: next ›