View allAll Photos Tagged plating
This is the back of the Dogwood window at the Metropolitan museum of art. I think that several spots in the window have three layers of glass.
The February 25, 2016 Cobaya South Beach Wine and Food Festival dinner with chefs Andrew Zimmern of Bizarre Foods, Alex Chang of Vagabond Restaurant, Vinny Dotolo and Jon Shook of Animal, and Carlo Mirarchi of Blanca.
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Osechi, 2007 version. Only 3 plates becuase my sister was out of the country. Also, we omitted 2 items from the usual menu due to time constraints.
Plating takes FOREVER to do. Imagine being up at 10AM after being up until almost midnight cooking, etc., and you're starving out of your mind as you try and get those snow peas to keep their bamboo leaf pattern.
Traditionally, osechi are arranged in lacquered boxes that can be stacked for people to pick and choose from, but mother has always found it more convenient to arrange everything on individual plates.
For culinary school we were doing Oblique cuts and the main thing was basting the carrots… Which is where you take whatever oil liquid you have in a pan and you cover the carrots with it with a spoon and try not to overcook it lol!
To read Chef Laiskonis's creative process when plating this dish, go here: www.gilttaste.com/stories/5551-designing-a-panna-cotta-li...
Greek yogurt panna cotta, basil cake, basil seeds, candied celery, strawberries + strawberry film
Heat up the metal piece, then burnish the gold foil onto the surface. The gold molecules are actually sucked INTO the silver's surface. Heat it too much and all of it will be sucked in and it will no longer be gold coloured, but a silver coloured alloy of gold/silver.
with Oven-Roasted New Potatoes & Cucumber Salad
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June 1943 - An employee works at the Plating Shop at Picatinny Arsenal. U.S. Army photo.
Read more: www.pica.army.mil/PicatinnyPublic/about/history.asp