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Pan-sauce mastery is all in the emulsification. πŸ‹πŸ§ˆ As a chef, there is nothing more satisfying than a perfectly executed Chicken Francese. It’s a masterclass in texture: a delicate, golden-brown cru
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They call it Marry Me Chicken for a reason... but the Burnt Lemon Risotto is the real soulmate here. This is the ultimate β€œdate night at home” meal. Chicken & Sauce β€’ 2 chicken breasts (180–200 g)
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Most chefs ruin beetroot gnocchi. They blame the dough… but the real problem is the beetroot. If the purΓ©e isn’t dried first, the dough turns sticky, heavy and impossible to stuff. Dry the beetroot
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Here is a punchier, optimized version that gets straight to the point and leaves plenty of room for you to drop the recipe right below it: Most people think a rich pan sauce needs cream. It doesn’t. A
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Stop overcooking your fish! This Hong Kong-style Steamed Seabass is the only technique you need for melt-in-your-mouth, restaurant-quality seafood at home. The secret? Wrapping it in banana leaves lo
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There’s a version of this dish on every hotel menu in the UAE. This isn’t that version. Aleppo pepper in the arrabbiata β€” same fruity heat as Calabrian, better sourcing, deeper colour in the sauce. Wh
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Your pan sauce broke again didn’t it. Greasy. Split. Flat. You did everything right and it still looked nothing like the restaurant version. It’s not your technique. It’s one ingredient you’ve never
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The dish your guests describe to the next table. That’s the one you engineer your menu around. Black garlic ketchup. No tomatoes. No tin. Fermented black garlic + house cola syrup from a $1 can. Umam
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Stop blaming your flour. Fix your protocol. They said you can’t build a heavy-duty brioche bun with a β€œweak” 11.4% protein flour. They said a Combi oven is too aggressive for delicate bread. We proved
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What if one bite made guests forget they were waiting for their main? After 24 years running kitchens from Europe to Asia to the Middle East, this is the bar bite I’d stake a program on. GOCHUJANG-HAR
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There’s one ingredient in this sauce that doesn’t belong. And it’s the reason you can’t stop eating it. πŸ”₯ Fiery Velvet Chicken β€” bone-in thigh lacquered in a gochujang compound butter baste, draped i
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The 3 ingredients you’re probably ruining Cacio e Pepe is a masterclass in technique, not ingredients. If your cheese is clumping or your sauce is breaking, you’re missing the emulsion. The secret? 1
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About @new_menus_chef

Mrchef is a verified Instagram nano influencer in the Restaurant category. With 4.6K followers and 12 posts, new_menus_chef's account shows a follower-to-following ratio of 5.1:1. View all content anonymously on Pictame - no login required.

new_menus_chef's engagement rate sits at 48.46%. That's 869% above what you'd typically see for accounts with 1K-10K followers (average 5%) β€” a sign of a genuinely connected audience.

Out of the last 12 posts, 100% are videos and 0% are photos. Content shows up about every 7 days. Captions lean detailed, averaging 1393 characters.

48.46% engagement rate β€” 869% above average for 1K-10K follower accounts.
Posts about every 7 days.
5.1:1 follower-to-following ratio.

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new_menus_chef
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@new_menus_chef

Mrchef

PublicRestaurant
Posts
12
Top Hashtags
#cheflife#dubaichefs#culinaryinnovation#culinary#fusionrecipes#ChefLife#ChickenFrancese#PanSauce

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Popular Hashtags

#selfie#foryou#handmade#likeforlikes#lifestyle#model#design#artist#followforfollowback#sunset#instamood#dogsofinstagram
Followers
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Following
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Avg. Comments
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Engagement
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Chef Elie Head Chef 24 yrs experience UAE Hospitality Menu engineering Techniques most chefs keep quiet Watch Save Ste...

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