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Fine dining meat dishes

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Roast Celeriac, Gastronomic Food, Duck Breast Recipe, Smoked Duck, Food Presentation Plates, Food Plating Techniques, Gourmet Food Plating, Duck Breast, Bistro Food

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Duck Breast Recipe

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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 Staff Canteen, Food Presentation Plates, Food Plating Techniques, Gourmet Food Plating, Slow Cooked Pork, Decorações Com Comidas, Bistro Food, Fine Dining Recipes, Restaurant Food

Food Presentation Plates

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Slow Cooked Pork

Decorações Com Comidas

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Restaurant Food

Thomas Keller Short Ribs

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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Gastronomic Food, Food Presentation Plates, Gourmet Food Plating, Venison Recipes, Fine Dining Recipes, Star Food, The Sauce, Food Presentation, Food Plating

Gastronomic Food

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Venison Recipes

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Food Presentation

Treacle-cured venison with brown butter pommes purée, kale and girolles by Jozef Rogulski

Venison is given a subtle sweetness by being cured in treacle in this wonderful recipe from Jozef Rogulski. With girolles, kale and an out-of-this-world pommes purée made with brown butter on the side, it's a stunning way to serve such a fantastic cut of meat. The sauce, poured tableside, brings everything together.

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Fine dining restaurant plating of Slow Roasted Crispy Pork Belly Pasta Presentation, Slow Roast Pork, Roast Pork Belly, Plating Presentation, Pork Belly Slices, Cake Pizza, Pork Sauce, Gourmet Food Plating, Pork Belly Recipes

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Roast Pork Belly

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Pork Belly Slices

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Pork Belly Recipes

Slow-Roasted Crispy Pork Belly

Recipe video above. This is a pork belly that's slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life. It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil.Perfect meat, perfect crackling ... Every. Single. Time! (Read the…

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Red Wine Gravy, Steak Dishes, Beef Fillet, Bbc Good Food, Fine Dining Recipes, Beef Wellington, Fun Group, Bbc Good Food Recipes, Group Games

Fine Dining Recipes

Beef Wellington

Bbc Good Food Recipes

Beef Wellington

This hugely popular celebratory dish which can appear intimidating at first, but is actually quite reliable once you get the hang of it. It is however a dish that takes care and time to do properly…

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Restaurant Food Plating, Fancy Pork Belly Recipes, Fine Dining Meat Dishes, Gourmet Dinner Ideas For Two, Pork Belly Amuse Bouche, Meat Fine Dining, Fine Dining Pork Belly, Gourmet Pork Recipes, Fancy Filipino Food

Restaurant Food Plating

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Fine Dining Meat Dishes

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Pork Belly Amuse Bouche

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Pork Belly in Pasilla Sauce Recipe | Food Network

Get Pork Belly in Pasilla Sauce Recipe from Food Network

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Seven recipes to cook in March Duck Breast Recipes, Potato Dauphinoise, Duck Breast Recipe, Potatoes Dauphinoise, Chicory Recipe, Great British Chefs, Duck Breast, Duck Recipes, Breast Recipe

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Duck Breast Recipe

Potatoes Dauphinoise

Great British Chefs

10 recipes to cook in March

March is a bit of an in-between month; not quite spring but definitely not winter. Here are some of our favourite recipes to cook during it, from some of the UK's best chefs.

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Beef Fillet with Pressed Potato, Leeks and Horseradish Emulsion Recipe - Great British Chefs Braised Leeks, Leek Recipes, Beef Fillet, Xmas Table, Recipe Beef, Great British Chefs, Steak Recipe, Steak Recipes, Food Plating

Great British Chefs

Beef Fillet with Pressed Potato, Leeks and Horseradish Emulsion Recipe

This impressive steak recipe pairs a perfectly seared beef fillet with an unctuous potato and onion terrine, braised and glazed leeks and a silky horseradish emulsion.

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Fine Dining Lamb Dishes, Gourmet Plating, Lamb Roast Recipe, Fancy Food Presentation, Fine Dining Plating, Michelin Food, Food Presentation Plates, Food Plating Techniques, Gourmet Food Plating

Fine Dining Lamb Dishes

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Lamb Roast Recipe

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Fine Dining Plating

Food Presentation Plates

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Fine Dining Lamb Dishes

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Chicken Jus, Sage Butter, Pickled Garlic, Fine Dining Recipes, Smoked Pork, Pork Chop, Stuffed Sweet Peppers, Food Presentation, Food Plating

Fine Dining Recipes

Stuffed Sweet Peppers

Food Presentation

PORK CHOPS WITH SAGE BUTTER - Cuisine Magazine - From New Zealand to the World

1. FOR THE PORK 2. Make a dry caramel by heating the sugar and aromatics (use 3 sprigs of thyme here, reserve the rest for the baste) over a high heat until it comes to a dark caramel colour. 3. Once the caramel is golden add the water and salt. 4. Once dissolved allow to cool below 5℃. 5. Brine the pork chops for six hours. 6. Remove the pork chops from the brine and sear them on both sides until golden brown. 7. Roast in the oven until the internal temperature reaches 50℃ (about 8 minutes…

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