115.3K
L.1 min on GM set up #linecooks #linecook #chefs #miseenplace #cooking
@l.aurenge_
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L.1 min of lunch set up with me 🫦💅🏻 #linecooks #linecook #chefs #restaurants #backofhouse
@l.aurenge_
114.4K
TOWhat’s your cooking vibe? 👩🏼🍳👨🏽🍳
#chefs #cooking #foodfun
@toraflorafood
134.2K
_CI’m aiming for the best beef brisket in Maryland. My best has yet to come. Thank you all for the support. #baltimore #baltimorefoodie #bbq #chefs #cheflife
@_chef_rell_
396.6K
CHTuna carpaccio 226 days back to basics serie 🧑🍳
#chefs #newchefs #newgeneration #knowledge #chefstalk
@chefdiegosolis_
144.5K
AU🇬🇧 Easter Lamb saddle Wellington marbled with nori wrapped in parsley crêpe and lattice puff pastry, lamb jus
🇫🇷 Selle d’agneau de pâque Wellington marbrée au nori enrobée de crêpe au persil et feuilletage cadrillé jus d’agneau.
#love #chefs
@aurelienduvacher
69.3K
__Passion & consistency 🔥
@__mr.chefff__
#chefs #support #viralreels #riyadh #viral
@__mr.chefff__
368.2K
ANA fully edible oyster shell, filled with langoustine tartare, wild garlic oil emulsion, a langoustine “pearl” with fish broth gelification, edible silver, flowers and a wild garlic vinaigrette to finish.
Recently I had to produce a very large quantity of these oyster shells for an event, and I needed a faster and more efficient workflow than using a classic single pie tee mold one by one. My friends at @moldbrothers allowed me to speed up the process significantly while keeping the same level of detail and realism using the pie tee basket and I gotta say it’s been a crazy time-saver!
Let me know what you think of the result and next week I’ll share the full recipe to make it yourself! 😉
#cooking #fooddesign #foodart #chefs #gourmet
@andrea_mattasoglio
231.8K
CH🇬🇧 Easy asparagus mosaic 💚
🇮🇹 Mosaico agli asparagi facile 💚
.
👇🏻Recipe x 4ppl / Ricetta x 4 persone 👇🏻
🇬🇧 • Ingredients:
1 bunch of asparagus
1 lemon zest
Thyme, extra virgin olive oil, salt
10/12 nori seaweed sheets
👉🏻 Remove the asparagus tips and clean them like you see in the video. Cook them for 4 minutes in hot salted water and put them in iced water to stop the cooking process. Season with thyme, salt, lemon zest and extra virgin olive oil. Wrap every asparagus in nori sheets like you see in the video. Once done, place all the asparagus wrapped on another layer of nori and wrap tight together, helping yourself with cling film. Let rest in the fridge for 2 hours. When you wanna serve the mosaic, just slice it and remove the cling film. Finish with asparagus sauce and rocket oil (full recipe in the previous video).
Enjoy 💚
.
🇮🇹 • Ingredienti:
1 mazzo di asparagi
1 scorza di limone
Timo, olio extravergine d’oliva, sale
10/12 fogli alga nori
👉🏻 Rimuovi le punte degli asparagi e puliscili come vedi nel video. Cuocili per 4 minuti in acqua calda e salata e mettili in acqua ghiacciata per fermare il processo di cottura. Condisci con timo, sale, scorza di limone e olio extravergine d’oliva. Avvolgi ogni asparago in fogli di nori come vedi nel video. Una volta pronti, avvolgi tutti gli asparagi su un altro strato di nori e stringi bene, aiutandoti con la pellicola trasparente. Lascia riposare in frigo per 2 ore. Quando vuoi servire il mosaico, taglialo a fette e togli la pellicola. Concludi con salsa di asparagi e olio di rucola (ricetta completa nel video precedente).
Enjoy 💚
.
Will you make it too? 🤤
Lo rifarai? 🤤
@chez_martina_events
736.5K
MC💫🔪✨
#vonresort #chefs #kahvaltı #çalışmak #mutfakgünlüğüm
@mchefuz
261.1K
ANThis combo is gonna blow your mind! Lime syrup and Parsley oil is going to be the perfect finishing touch to your freshest dishes! I used it paired with my lobster millefeuille and it’s been a real banger. Here’s all you need to make it.
For the lime syrup:
75g lime juice
The zest of 2 limes
60g of sugar
30g od water
For the Parsley oil:
150g neutral oil
50g Parsley leaves
3g of salt
Start by blending the oil, the parsley leaves and the salt with a powerful blender for at least 3 minutes. The oil needs to reach 65C due to the friction of the blades. If you don’t have a good blender you can always pre-heat the oil up to 65C in a saucepan and then blend it.
Pass it through a fine sieve and a kitchen cloth or using etamine. Transfer the oil into a frozen bowl and keep it for later. You can keep stored it in your fridge for 3-4 days or up to 3 months in your freezer.
For the syrup mix the water, the lime juice, the lime zest and the sugar in a saucepan, then bring it to a boil and let it cook for around 5-10 minutes. Pass the syrup through a fine sieve and let it cool down completely to get a next texture.
Mix the syrup and the aromatic oil and it’ll be ready to garnish your dishes!
#recipes #gourmet #cooking #chefs
@andrea_mattasoglio
272.5K
KOThis texture is insane.
Want the recipe? Let me know at the comments 👇
Inspired by my friend @konstantinos_kvasilava 🫶
#chefs #milk #recipe #foodlovers #cream
@koukis_g
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