70.0K
MI- Cod | Shiitake | Kohlrabi -
Simple ingredients, clean flavours, and a subtle balance between land and sea - quiet, precise, and restrained.
Full recipe on the link in bio.
#codfish #recipe #food #artofplating
@mile_pupovac
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#Artofplating
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JULetโs make a courgette & chanterelle rouleaux! ๐ฅ I know autumn has started, but I created this dish months ago and realized I didnโt share the video on hereโฆ soooo, here it is ๐ฅณ Find a full tutorial on my YouTube channel โJules Cookingโ ๐๐ผ #julescooking #recipe
@julescooking
481.8K
DIโSpring Forrest Glasโ๐ฒ๐ฒ
โDropping Fir Sprout Sirup on Pear and Dark Chocolate Mousse. Garnished with Fir Sprout Sponge Biscuit and Roasted Hazelnut Macaronโ
Recipe on my @gronda account
Tuille Mould by @pavonitalia
#creatuscreare #pastryart #artofplating #pastrychef #passionfood #amazingdesserts #chocolate #chocolatemousse #mousseauchocolat #drippingcake #drippinghoney #crazydesserts #pavoni
@dives_josh
710.4K
CH๐ฌ๐ง Easy beetroot and herbs tartare, braised onions, greek yogurt, chives oil ๐ฉท๐ฟ
๐ฎ๐น Tartare di barbabietole ed erbe, cipolline stufate, yoghurt greco e olio allโerba cipollina ๐ฉท๐ฟ
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๐๐ปRecipe x 2 people / Ricetta x 2 persone ๐๐ป
๐ฌ๐ง โข Ingredients:
2 boiled and peeled beetroots
10 gr chopped dill and 10 gr chopped chives
70 gr greek yoghurt
1 spoon extra virgin olive oil, salt
Rosemary and 10 gr butter
Baby onions
Nasturtium leaves
๐๐ป Make a nice tartare from the beetroots. Add chives, dill, oil, salt and 1 spoon of yoghurt. Mix well. Now take pot and melt the butter , then add rosemary and 30 ml of water .Put the baby onions and braise for 10 minutes. Once ready, cut the onions in half and remove their petals. Put in the parsley powder (find the recipe in my previous videos). Plate up like you see in the video, cutting the nasturtium leaves with a cutter for make little umbrellas. Place some yoghurt in the middle with a piping bag then add chives oil (find this recipe too in my previous videos). Enjoy ๐คค
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๐ฎ๐น โข Ingredienti:
2 barbabietole lessate e pelate
10 gr di aneto tritato e 10 gr di erba cipollina tritata
70 gr yogurt greco
1 cucchiaio di olio extravergine di oliva, sale
Rosmarino e 10 gr di burro
Cipolline
Foglie di nasturzio
๐๐ป Prepara una bella tartare con le barbabietole. Aggiungi lโerba cipollina, lโaneto, lโolio, il sale e 1 cucchiaio di yogurt. Mesco bene. Ora prendi una pentola e fai sciogliere il burro, poi aggiungi il rosmarino e 30 ml di acqua. Mettici le cipolline e stufale per 10 minuti. Una volta pronte, taglia le cipolline a metร e spetalale. Metti il prezzemolo in polvere (trovi la ricetta nei miei video precedenti). Impiatta come vedi nel video, tagliando le foglie di nasturzio con un cutter per fare dei piccoli ombrelli. Metti al centro un poโ di yogurt con una sac ร poche poi aggiungi dellโolio allโerba cipollina (trovi anche questa ricetta nei miei video precedenti). Godi ๐คค
.
La proverai?๐ฅฐ
Will you try it out?๐ฅฐ
@chez_martina_events
752.9K
OL์๋
ํ์ธ์ ์ฌ๋ํ ์
๋๋ค โ๏ธ
์ค๋์ ์ ์ธ์ ์๋ฆฌ์ค ํ๋์ธ
๋นํ ํ๋ฅดํ๋ฅด ๋ฅผ ๋ง๋ค์ด๋ดค์ด์ !
์ ๋ ์๋๋์ ์๋ ํด๋ฒํธ ๋ผ๋ ๋ค์ด๋์์
์ฒ์ ์ ๋๋ก ๋จน์ด๋ดค์๋๋ฐ,
์ ํ์ ์ ๋ถ์ผ๋ก ์ด๋ ต๊ฒ ๋์ ๋ชจ์์ ๊ฐ๊ณค ํ๋
๊ทธ ์์ ๋ค์ด๋ ๊ฒฝํ์ ์ํํธ๊ฐ ์ํ์ง์ง๊ฐ ์๋ค์..
์ค๋๋ง์ ์ถ์ต์ด ์๋ก์๋ก ํ์ต๋๋ค !
์ง์์ ๊ฐ๋ณ๊ฒ ๋ง๋ค๊ธฐ์๋ ๊ณผ์ ์ด ์ข ์์ด์
์์์ ๋ ์ํผ๋ ๋ฐ๋ก ๋ด์ง ์์์ต๋๋ค !!
๊ทธ๋๋ ์ ๋ง ๋์ด ๋ฒ์ฉ ๋จ์ด๊ฒ ๋ง์๋ ๋ง์ด๋ผ
๋์ ํด๋ณด๊ณ ์ถ์ผ์ ๋ถ๋ค์ ๋ฐ์ ์ฌ๋ฃ ์ ๋ฆฌํด๋จ์ด์ !
๊ถ๊ธํ์ ๊ฑด ๋๊ธ์ด๋ ๋์ ์ผ๋ก ๋ง์ํด์ฃผ์ธ์ !
๊ฐ์ฌํฉ๋๋ค โบ๏ธโ๏ธ
๐ฅฉ ํ์ฐ ์ฐ๋ & ํธ๋ฌํ ์ผ๋น์ด ๊ฐ์์นฉ ์๋
โธป
ํ์ฐ ํ๋ฅดํ๋ฅด ๋ฒ ์ด์ค
โข ํ์ฐ ์ ์ฐ๋์ด 80g (๋ค์ง ๊ฒ)
โข ์ค์ดํผํด 15g (์๊ฒ ๋ค์ง ๊ฒ)
โข ์ ์ํ 10g
โข ๋ธ๋์ฌ๋ฆฌ๋ธ 5g
โข ๊ฐ๋ฆญ ์์ด์ฌ๋ฆฌ 25g
โข ์๊ธ, ํ์ถ ์ฝ๊ฐ
๐ ๋ชจ๋ ์ฌ๋ฃ๋ฅผ ์์ด ์ฐจ๊ฐ๊ฒ ์ ์งํ๋ฉฐ ๊ฐ๋ณ๊ฒ ๋ฒ๋ฌด๋ฆผ.
โธป
๊ฐ๋ฆญ ์์ด์ฌ๋ฆฌ
โข ์ฝฉํผ๋ง๋ 30g
โข ๋ง๋์ค์ผ 20g
โข ๋ง์๋ค์ฆ 60g
โข ํ๊ทธ๋ ์ธ ๋จธ์คํฐ๋ 5g
โข ๊ฟ 3g
โข ๋ ๋ชฌ์ฆ 5g
โข ์๊ธ ์ฝ๊ฐ
๐ ํธ๋๋ธ๋ ๋๋ก ๊ณฑ๊ฒ ๊ฐ์ ๋๋ ์กฐ์ .
โธป
๊ฐ์์นฉ ๋ฒ ์ด์ค
โข ๊ฐ์ 50g (์ถ์ ์ฒด์ ๋ด๋ฆฐ ๊ฒ)
โข ํฐ์ 35g
โข ์ค๋ ฅ๋ถ 15g
โข ๊ฐ์์ ๋ถ 7g
โข ๋ ์ง์๋
ธ 5g
โข ๋ฒํฐ 40g
โข ์๊ธ ์ฝ๊ฐ
๐ ๋ฐ์ฃฝ ํ ์๊ฒ ํด์ ๋ฐ์ญํ๊ฒ ๊ตฌ์ (๋๋ ๋๋ฌ ํ๊น).
๐ ์๋์ฉ์ผ๋ก ํฌ๋์ปค ํํ ์ ์ง.
#์ฌ๋ํ #ํ์ฐ์๋ฆฌ #๊ฐ์์นฉ์๋ฆฌ #ํธ๋ฌํ์๋ฆฌ #๋นํํ๋ฅดํ๋ฅด #ํ์ฐํ๋ฅดํ๋ฅด #๊ฐ๋ฆญ์์ด์ฌ๋ฆฌ #๊ฐ์์๋ฆฌ #ํ์ฟ ํน #์
ฐํ๋ ์ํผ #์
ฐํ์คํ๊ทธ๋จ #์๋ฆฌ์คํ๊ทธ๋จ #ํ๋ ์ดํ
#๋ชจ๋์ฟ ์ง #๊ณ ๊ธ์๋ฆฌ #๊ฐ์ฑ์๋ฆฌ #ํ์
์๋ฆฌ #๋๋์ฝ์ค #์๋ฆฌ๊ธฐ๋ก #ํ์ด์๋ํธ๋ #OldHeat #beeftartare #trufflecaviar #potatochips #finecooking #moderncuisine #cheflife #smallbite #artofplating #gourmetfood
@old.heat
63.4K
THBlue Swinmer Crab Cake with Premium Caviar ๐ฆ For when youโre feeling crabby, this is sure to cheer you up, cuties. ๐ฆ The most delicious Crab Cake Iโve ever made !
Full recipe: https://gronda.link/oyGiGot91Tb #recipe
The ingredients are extensive and this is by no means typical or traditional this is my version and it is on a whole new level. Lump claw meat, delicious textures and flavors topped with a beautiful radish bloom, crรจme friache, caviar and of course chefs kiss on top. Minimal binder, all crab, no corners cut. โฅ๏ธ
#crabcakes #crabs #crab #caviar #playing #theartofplating #crispy #crabby
@the_boujee.foodie
2.3M
CHWhen you train in the gym just to plate with more precision.
Discipline is discipline โ whether itโs squat depth or sauce lines.
#ChefLife #PlatingArt #FoodPlating #FoodStylist #ChefAthlete #CulinaryArt #FineDiningLovers #PlatedDish #Gastronomy #ChefMode #ChefsOfInstagram #FoodCreation #ModernCuisine #FoodPornDaily #KnifeSkills #SauceWork #FoodAesthetic #ArtOfPlating #CraftedCuisine #KitchenHustle #BehindThePass #CulinaryCulture #FoodReels #PlateUp #TasteIsTalent
@cheflogant
295.4K
STโthe plate can smell fearโ
dramatic i know hahaha, but that is what one of my chefs told me once and it really stuck with me. plating is one of those skills that really takes practice. yes, there are some people who have a better perception of shapes, color, negative space, and how to make things look beautiful, but truly experimenting and plating a lot of dishes is what develops your personal style and skills. plating changes from whether you are serving family, friends, guests, if it is family style, small plates, fine dining, and yet there is always a way to make a dish of food look great. while i always always advocate for food tasting good as a priority, there is no denying how a good looking plate of food tasting as good as it looks amplifies the experience that much more. expectations and reality often build off of each other and plating is one of the easiest ways to build expectations. for any of you wanting to learn how to get better i would pick complete dishes you like and just think about each ingredient and the shapes they could be arranged in together. anyways hope you all enjoy, it is always fun seeing just how much i have learned and comparing myself to before just to notice what all of those hours of repetition amount to. there is only so much more to do though and as always feel free to comment below with any questions or message me directly :)
#reels #culinary #culinaryarts #chef #plating #food #progress #michelin #skills
@stevenmotocooks
722.2K
JUThe Perfect Choux au Craquelin! ๐ฅ We all know and love choux pastry, but to bring it to the next level you need this recipe! ๐๐ผ
100 grams of flour
100 grams of sugar
80 grams of butter
Mix the flour with the sugar and the butter. Knead this till itโs an even firm dough. Place the dough on a silicon sheet and place another sheet on top. Then roll it out until the dough is around 3 to 4 millimeters thin. The dough is very soft, thatโs why you need to roll it between two sheets. Now let it set in your fridge. After an hour or two you can cut it with a round cutter. Keep them in your fridge for later.
100 grams of water
100 grams of milk
5 grams of sugar
5 grams of salt
100 grams of butter
120 grams of flour
200 grams of egg
Now for the choux batter. Mix the water with the milk, the sugar, the salt and the butter. Heat this up till the butter is melted. Once itโs melted add the flour and directly start mixing to prevent lumps from forming. Then while stirring cook the batter for three to four minutes on a medium heat. We do this to give the dough more strength and remove the floury taste. Take the pan off the heat and let it cool down for 5 minutes. After that mix in the egg. Insure itโs well incorporated. Now transfer it into a piping bag and pipe small dots on a silicon sheet. At the end of each dot I give the bag a little swirl to prevent a tip from forming. When baking with a craquelin disc this doesnโt really matter, but it you bake it without this will give a beautiful round choux without a burned tip on top. Now place a disc on every choux. Donโt take them out of the fridge all at once, because they turn soft quite fast. Then bake them at 190 degrees Celsius for 30 minutes. Absolutly donโt open the oven in between, then they will collapse! Now after the 30 minutes I always leave them in the oven with the door slightly open for another 10 minutes. This to insure all the moisture has evaporated. Be sure to follow for more great recipes! #julescooking #recipe
@julescooking
925.7K
MI- Turbot & Scallop -
Clean and elegant combination of delicate turbot wrapped in daikon with a rich scallop mousse, brought together by a smooth saffron sauce and parsnip puree.
Find the recipe on the link in my profile!
#scallops #scallop #culinaryarts #artofplating #culinarytalents #foodreel
@mile_pupovac
906.2K
CH๐ฌ๐ง Molecular red cabbage spaghetti ๐ฉท๐ฟ
๐ฎ๐น Spaghetti molecolari al cavolo viola ๐ฉท๐ฟ
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๐๐ปRecipe / Ricetta ๐๐ป
๐ฌ๐ง โข Ingredients:
1/4 red cabbage
1 lemon juice
2.4 gr agar agar
๐๐ป Remove the leaves and put them in a pot, cover them with cold water, add a pinch of salt and squeeze half lemon juice. Simmer for 10 minutes. Filter 200ml of red cabbage liquid in another pot and add 2.4 gr of agar agar. Whisk and bring to boil, cook for 3 minutes. Aspirate the liquid with the syringe of the molecular cooking kit, attach the tube. Place the tube in a bowl with water and ice and inject the liquid. Let it cool for 3 minutes and then let the spaghetti out by injecting air from the tube with the syringe. Enjoy ๐ฉท
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๐ฎ๐น โข Ingredienti:
1/4 di cavolo rosso
1 succo di limone
2,4 gr di agar agar
๐๐ป Togli le foglie del cavolo e mettile in una pentola, coprile con acqua fredda, aggiungi un pizzico di sale e spremi mezzo succo di limone. Cuoci a fuoco lento per 10 minuti. Filtra 200 ml di liquido di cavolo rosso in unโaltra pentola e aggiungi 2,4 gr di agar agar. Frulla e porta a bollore, cuici per 3 minuti. Aspira il liquido con la siringa del kit di cottura molecolare e collega il tubo. Metti il tubo in una ciotola con acqua e ghiaccio e inietta il liquido. Lascia raffreddare per 3 minuti e poi fai uscire gli spaghetti iniettando aria dal tubo con la siringa. Enjoy ๐ฉท
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Li rifarai anche tu?
Will you make it too?
@chez_martina_events
302.1K
F0Food decoration ideas || Fruit carving
โโโยฐ
ยฐ
ยฐ
ยฐ
Follow @f00d__art
Follow @f00d__art
Follow @f00d__art
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#foodfacts #foodartist #foodarts #foodart #foodartchefs #foodblog #foodporn #catering #foodstagram #artofplatingfood #artofplating #worldartofplating #trending #trendingnow #trendy #trendingreels #trendingfood #reelvideo #reelviral #reelpost #viralpage #instafood #instagram #instagood #usa #usablogger #usafood
@f00d__art
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