u/explodyhead

Am I starting to get the hang of this plating thing?

Pork was brined for 12 hours, then sous vide for 2.5, cooled, rolled in ground pistachio and seared off in a hot pan.

I feel like I didn’t quite nail this one. Is it that there’s too much going on?

This is really simple, but I think turned out great. Anything you’d add?

Home cook trying to learn fine dining techniques. This tasted great, really nicely balanced. Got to test out my new lighting setup. How’d I do?

[effacé]