r/Plating

Let this salmon marinade in a homemade Gochujung-Coconut milk in a vacuum sealed bag, then placed it in the Sous Vide at 118F for 1hr. In the meantime, played Basmati with Korean Carrot salad and Bok Choy. Once the salmon was ready I torched it and poured more of that sauce on.

I’m thinking of starting to post my cooking process and stuff online, does this pass?

Pear poached in red wine, standing on vanilla cream, with orange oil and fresh herbs on top.

Plate I made for baking and pastry in culinary school. Had to use the tuille and orange supremes for our plate