Fine dining

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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 Gourmet Food Plating, Gourmet Cooking, Beef Recipes, Cooking Recipes, Gourmet Dinner Recipes, Gourmet Desserts, Plated Desserts, Cooking Time, Food Presentation Plates

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
Fine Dining Desserts, Fine Dining Recipes, Fine Dining Food, Fine Food, Gourmet Food Plating, Dessert Plating, Gourmet Desserts Presentation, Gourmet Recipes, Sweet Recipes

Sweet and sour orange meets sweet nutty almond and floral lavender in a variety of temperatures and textures in this fun dessert. Though nothing in this is hard to make on its own, there are a lot of components. Thankfully many can be prepared in advance for an easy assembly and serving. I like to make everything but the marshmallow topping up a day or two in advance.

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Karen McCants Abbott
Gourmet Recipes, Beef Recipes, Cooking Recipes, Gourmet Desserts, Fillet Steak Recipes, Gourmet Entrees, Grilled Recipes, Gourmet Cooking, Shake Recipes

Ingredients (serves 2) 2 x beef fillet (250g-300g) Sea salt & cracked pepper Grapeseed oil or extra virgin olive oil 1/2 fennel bulb 1 bunch asparagus Sorrel leaves or micro herbs for garnish Smoked Garlic Thyme Butter 100g unsalted butter 1 smoked garlic or garlic clove, crushed 1 tablespoon thyme…

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Blánca Cisneros

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