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So I made some food today.

post #1 of 62
7/13/09 at 5:42pm
Thread Starter 
This is after 1 year in culinary school (plus a lot of on-the-job learning in various restaurants (currently two michelin starred)).

Enjoy:



Creamy mushroom soup.

I used about 3kg of veggies (1kg mushrooms) to make 6dl of soup. Also a lot of cream.



Scallops with lemon and fennel, carrot jelly salad



Pork braised in port wine with carrots. Cherry foam, hazelnuts, apricots & rosemary.



Please tell me what you think

I'm also willing to answer any questions regarding the dishes.


Time to update a little:

Textures of chocolate


A school competition entry, theme was BBQ, ingredients were Tabasco sauce and chicken


Chocolate parfait with cherry cake, cherry granita and amaretto fluid gel
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post #2 of 62
7/13/09 at 5:45pm
What's the hand wash for?
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post #3 of 62
7/13/09 at 5:46pm
Those look alright pre-appetisers.
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post #4 of 62
7/13/09 at 5:51pm
Thread Starter 
Quote:
Originally Posted by xnothingpoetic View Post
What's the hand wash for?
Hand wash? I guess you're referring to the foams. The scallop has a lemon foam, basically just to give it a hint of lemon taste, while similarily the pork has a cherry foam. I also like the way they look, although this is a matter of taste.
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post #5 of 62
7/13/09 at 5:55pm
Those look great, and I bet they taste great too...

That said, I never understood high-end culinary presentation. I want my food to look like this:


Yumyum :P
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post #6 of 62
7/13/09 at 5:56pm
The mushroom soup looks astonishingly good. They all do, in fact, but the consistency and color of the foam on the scallops is offputting. I've seen Adria do it (no pressure ) and it seems thicker, somehow. Your cherry foam is much closer to what I'm accustomed to.

I'd love to try the carrot jelly salad as well.

What Michelin restaurants have you worked at?
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post #7 of 62
7/13/09 at 5:56pm
That's not a knife, this is a knife. I mean pork.

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post #8 of 62
7/13/09 at 5:58pm
Quote:
but the consistency and color of the foam on the scallops is offputting.
Yup, looks like spit.

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post #9 of 62
7/13/09 at 6:04pm
this is the best: This is why you're fat.
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post #10 of 62
7/13/09 at 6:07pm
Thread Starter 
Quote:
Originally Posted by Sherwood View Post
The mushroom soup looks astonishingly good.
Belive me, it was I even surprised myself with that one. I used a normal cream soup base but thinkened with further by adding two egg yolks and then blending it. Let's just say it was extremely fluffy and creamy.

Quote:
Originally Posted by Sherwood View Post
They all do, in fact, but the consistency and color of the foam on the scallops is offputting. I've seen Adria do it (no pressure ) and it seems thicker, somehow. Your cherry foam is much closer to what I'm accustomed to.

I'd love to try the carrot jelly salad as well.

What Michelin restaurants have you worked at?
Actually I used exactly the same method and chemical as Adria does, I guess I couldve mixed it a tad longer (or perhaps colour it yellow with saffron?).

The carrot jelly salad was surprisingly refreshing, as a base I used a carrot/orange/ginger jelly. Next time I was thinging about marinating some cucumber brunoise for more depth.

I would prefer not to share such details where I work at this point as I still work there, perhaps in a year or so.. Let's just say it's in scandinavia (not Finland).

Thanks for the comments so far.
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post #11 of 62
7/13/09 at 6:12pm
Quote:
Originally Posted by iriverdude View Post
That's not a knife, this is a knife. I mean pork.
Lechon. the ears are really good and crunchy
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post #12 of 62
7/13/09 at 6:16pm
Quote:
Originally Posted by Ttvetjanu View Post
perhaps colour it yellow with saffron?
That would certainly do it in my eyes.

Quote:
Originally Posted by Ttvetjanu View Post
I would prefer not to share such details where I work at this point as I still work there, perhaps in a year or so.. Let's just say it's in scandinavia (not Finland).
Fair enough. Seems you're getting a good education, regardless
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post #13 of 62
7/13/09 at 6:20pm
that website is crazy.
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post #14 of 62
7/13/09 at 6:30pm
this is why you're fat...
That stuff looks disgusting

http://2.media.tumblr.com/i2dw5nf19p...8KwQo1_500.jpg
This looks like the first bite or two would taste decent.

http://22.media.tumblr.com/i2dw5nf19...9o1_r1_500.jpg
I thought this looked decent too until I realized it was between two DOUGHNUTS.

http://1.media.tumblr.com/i2dw5nf19m...eog8o1_500.jpg
The website is lying to you. This is vomit.

I'd better stop before I lose my appetite.
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post #15 of 62
7/13/09 at 6:31pm
But you have to admit, there's at least one thing on that site that you'd like to try...
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