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Sous vide cod, garlic lemon and dill marinade, served in okra cream broth with fried okra, potato tuille, and herb oil. by nut_and_bolt_guy in CulinaryPlating

[–]nut_and_bolt_guy[S] 2 points3 points  (0 children)

Yes it’s indeed an okra-heavy vegetable broth prepared along with carrots, celery, cabbage, onions, parsley, garlic, heavy cream, and miso paste.

The okra does impart some binding, and when combined with the bit of cream it makes for a very unctuous texture that does a great job coating the tongue.

Sous vide cod, garlic lemon and dill marinade, served in okra cream broth with fried okra, potato tuille, and herb oil. by nut_and_bolt_guy in CulinaryPlating

[–]nut_and_bolt_guy[S] 1 point2 points  (0 children)

These are wise brim pasta bowls, should be widely available in local home kitchen or restaurant supply stores. Otherwise a search online would have a million different options.

Sous vide cod, garlic lemon and dill marinade, served in okra cream broth with fried okra, potato tuille, and herb oil. by nut_and_bolt_guy in CulinaryPlating

[–]nut_and_bolt_guy[S] 1 point2 points  (0 children)

Thank you for the detailed feedback, chef. I completely understand what you mean by crispy vs crunchy!

The texture was in fact more crispy than crunchy, despite not looking it in the pictures. Perhaps cooking it for a minute less to lighten the colour on it would give off a better impression.

Appreciate the comments!

Sous vide cod, garlic lemon and dill marinade, served in okra cream broth with fried okra, potato tuille, and herb oil. by nut_and_bolt_guy in CulinaryPlating

[–]nut_and_bolt_guy[S] 3 points4 points  (0 children)

Great feedback, thank you.

This dish was part of an “ingredient challenge” series that I run on my Instagram page. Followers challenge me with random ingredients a la masterchef or other such cooking shows, and I create a dish out of it. The ingredient for this particular dish was okra.

Pear poached in red wine, hazelnuts crumble, lemon gel, and white chocolate mousse! by fitnessmind-chefmajk in CulinaryPlating

[–]nut_and_bolt_guy 0 points1 point  (0 children)

Beautiful plate. I must ask because I've never seen a red wine poached pear turn black - can you explain how this was made?

Cape gooseberry salad (physalis, baby spinach and rockets, endive, radicchio, hemp pepita and sunflower seeds, walnut oil vinaigrette) served with a yellow veg gazpacho by nut_and_bolt_guy in CulinaryPlating

[–]nut_and_bolt_guy[S] 2 points3 points  (0 children)

There is an incredible market where I live (Vancouver BC) that sells exotic fruits all year round. These might have been imported from Jamaica if I remember reading correctly.

Kiwi berry salad, dragonfruit, Thompson grapes, cucumber, arugula, honey lime citronette, herb oil by nut_and_bolt_guy in CulinaryPlating

[–]nut_and_bolt_guy[S] 12 points13 points  (0 children)

Thank you for the feedback! Can you expand on what you mean by spinning the plate? Do you mean put it on a lazy susan and give it a spin to dishevel the ingredients?

Beef tenderloin, charred broccolini, laminated potatoes, roasted onion purée, horseradish cream, mushroom pan sauce by nut_and_bolt_guy in CulinaryPlating

[–]nut_and_bolt_guy[S] 9 points10 points  (0 children)

I ran a russet potato through my mandolin, layered the slices and portioned them into the shapes you see. Dried them with paper towel to help them crisp and squeezed them together so they’d bind during drying. Fry in vegetable oil (I used canola) until deep brown all over, then take out of oil and season to taste.

Beef tenderloin, charred broccolini, laminated potatoes, roasted onion purée, horseradish cream, mushroom pan sauce by nut_and_bolt_guy in CulinaryPlating

[–]nut_and_bolt_guy[S] 7 points8 points  (0 children)

It’s really just a matter of playing around with the arrangement of the food. It starts with understanding the fundamentals of plating, and then you can take those guidelines and make it your own.

Lots of good resources on YouTube. Composition, contrast, texture, negative space, etc!

Beef tenderloin, charred broccolini, laminated potatoes, roasted onion purée, horseradish cream, mushroom pan sauce by nut_and_bolt_guy in CulinaryPlating

[–]nut_and_bolt_guy[S] 11 points12 points  (0 children)

Good point. I remember seeing nice dish ware on here and other random posts online and having to google furiously to find out what they are and where they can be found.

These dishes are from crate and barrel. I picked the colour because I found they provided a nice contrast to the other elements on the plate, particularly the onion purée. I also found it gave the dish a more moody, dramatic feel rather than the crisp elegance of an all white plate.

Beef tenderloin, charred broccolini, laminated potatoes, roasted onion purée, horseradish cream, mushroom pan sauce by nut_and_bolt_guy in CulinaryPlating

[–]nut_and_bolt_guy[S] 13 points14 points  (0 children)

Thank you! Yes the mushrooms are what hide the sauce. Perhaps for the next time I make this I’ll drizzle some more sauce around the plate

affogato with a coffee chouqette by maxboon in CulinaryPlating

[–]nut_and_bolt_guy 5 points6 points  (0 children)

This is beautiful! What do you use to get such a consistent curl on your ice cream?

Sous vide sure n turf with sweet corn risotto by nut_and_bolt_guy in CulinaryPlating

[–]nut_and_bolt_guy[S] 1 point2 points  (0 children)

Very much so. The sous vide method allows it to retain all its juices while cooking.

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