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京东 11.11 红包
11. A New Plant Based Tasting
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I show you some of the things I think about when working on a new dish for my plant-based tasting menu, what sort of things I consider and how I create a new dish from working on the flavours and textures through to the finished presentation and even in this case making my own service pieces. The creative side of cooking is what I love most about being a chef, but it takes longer and longer for me to get new dishes onto the menu, and in this video I explain why that is and go through an example of a new dish which made it onto the menu this summer. I talk about the considerations and criteria for a new dish as well as showing some of the techniques I ended up using in the featured dish, including high tech low temperature rotavap citrus reductions, along side extremely classic techniques like potato terrine. 在为我的以植物为主的品尝菜单制作新菜肴时,我想到了一些事情,我想到了一些事情,以及我是如何通过从味道和质地到成品的展示,甚至在这个例子中制作我自己的服务作品来创造新菜肴的。 作为一名厨师,我最喜欢的是烹饪的创意方面,但我需要更长的时间才能将新菜肴添加到菜单中,在这段视频中,我解释了其中的原因,并列举了一个新菜肴的例子,这个新菜肴在今年夏天被添加到了菜单中。 我谈到了新菜的考虑和标准,并展示了我最终在特色菜中使用的某些技术,包括高科技低温旋转 citrus reductions,以及非常经典的土豆 terrine 技术。
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