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Ribs plate presentation

Discover Pinterest’s best ideas and inspiration for Ribs plate presentation. Get inspired and try out new things.
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Sweet & Smokey Baby Back Ribs with Fennel Slaw | Dennis The Prescott Fennel Slaw, Barbecue Ribs, Meat Platter, Smoked Ribs, Back Ribs, Baby Back Ribs, Food Platters, Food Presentation, Sweet And Spicy
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Barbecue Ribs
Meat Platter
Smoked Ribs
Back Ribs
Baby Back Ribs
Food Platters
Food Presentation
Sweet And Spicy

Sweet & Smokey Baby Back Ribs with Fennel Slaw - Dennis Prescott

I vividly remember the first time I tried proper, cooked to perfection, southern smoked ribs, just after moving to Nashville, TN. It was legit love at first sight. Sweet, spicy, juicy, handheld perfection. These Sweet & Spicy Traeger smoked ribs are chock-full of nostalgia and deliciousness. Smoky, sweet, and overflowing with southern-cooked happiness. Paired with

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

894

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