Michelin star PLATING TECHNIQUES at home | Secrets Uncovered
ฝัง
- เผยแพร่เมื่อ 28 ส.ค. 2024
- In this video, I will show you the best plating techniques you can do at home to improve your dishes. I learned these techniques in Michelin star restaurants around the world and they are my all-time favorites. So I recommend you to try them and train them at home.
🎓 Are you a passionate home cook looking to elevate your cooking and plating skills to the next level? Do you want to unleash your creativity and learn to cook without relying on recipes? Apply for my personalized 1-on-1 online coaching at chefmajk.com and I'll help you achieve your culinary dreams!
📢 Watch my exclusive tutorials, enjoy bonus plating training, and chat with me and my community at / chefmajk
👽 Best sharpening steel I ever had: amzn.to/3NvRINZ
🔪 My favorite knife I use: amzn.to/455o0rw
🧱 Best wet stones for beginners: amzn.to/44iGdAs
#plating #platingtechniques #howtoplate
What is your favorite plating option for the puree? 😋
I almost always swipe sauce or other condiments. Any filet, grilled vegetable or pastry looks more elegant placed on a long swipe of accompanying sauce - it looks stylish, the grill mark/coloration isn't hidden under sauce and on a very very very small level it probably is having an effect on heat distribution.
I was just going to ask you for the recipe for the purée. Please and thank you! :)
@@TheAliciaTyler recipe is in the video about beef last week
@@ChefMajk thank you!! :)
@@ChefMajk please show us something nice with potato pure!
You should do a whole video on the intricacies of creating these gels. When I first started experimenting with them, the most challenging part was obtaining the right consistency, and using the right processes to get a gel that will set well, remain consistent at variable temperatures, taste good, and offer good color for photography. There are a lot of challenges in that process. For instance, the one that I had the most trouble with was creating a very yellow pepperoncini gel without using food coloring, or lemon peel. I wanted to keep the flavor consistent with the out-of-the-jar flavor it comes with.
フライングは素晴らしい芸術的ストレスを吹き飛ばすことができる唯一の癒しの媒体
I like this a lot! Simple plating tutorials and ideas help. There aren’t that many like this out there
I am happy you like it ;)
Wow perfect timing, I just got into upgrading my plating game and now one of my fav new cooking youtubers makes a vid on it :) btw I made your star anis panna cotta for dessert in my 7 course Christmas dinner and it was fantastic :)
Thank you, that is great. And I am happy that my dessert end up well :)
I loved this video. Thank you very much for being present throughout this year. I hope your successes continue. Blessings for your family. 🤗🤗🤗🤗
Thanks for support Yenny 🙂
I for one truly look up to you chef, I agree with you on the sense that all these fancy tricks and tips you are offering should be common knowledge how else should the culinary world truly florish if secrets are kept keep up the great content -a Inspired young Chef
I like your style. It is like the way I always had in my mind but refined. Always an overall balance
I take my hobby to the next level.Thanks for your advice Test myself regularly.
Exactly what i was needing for the half quenelle and quenelle swipe my fave puree presentations
Thank you, those are great plating tips!
Yes, thank you for this - perfect video from a pro!
You are welcome ;)
Thank you so much for these ideas ❤️
You are welcome ;)
Very useful technique! Thank you.
You are welcome
This is amazing ….thank you Chef
Your channel is exceptional! One question: your title screen (with the shrink and knife) looks very much like a cookbook cover, but I can't recall which one, and it is driving me insane. We're you inspired by the art of a cookbook for the shot?
I don't know about any book, I made it myself without any inspiration really
Please make more of these videos. 💟 this was a very useful one
I will
Thanks for the pointers!
Looks delicious. How did you make red puree used in the video?
That is beetroot puree which I made veseo before I guess
So awesome! Thank you very much! Please more of this 🙏
Amazing art chef
Wow chef my favourite video I like thanks so much for sharing
enjoy chef
Interesting, thanks Chef
Amazing tricks. Thanks alot
You are welcome
I like your Channel this is what i need 👏😎👍
Thas is great :)
Looks good chef✌
thanks chef :)
keep up with the amazing work:) i really hope that more and more ppl will discovre your channel.
Thanks for support ;)
How to make this?
Do you use each technique in specific applications?
I use it if I like it for the plate
What is the recipe of this puree? Its stability is really nice. Or... if there are no recipes, at least the ingredients :D
It is beetroot pure I used in the recipe a week before this video.
What is the sauce ?
There is no sauce, only puree
@@ChefMajk ohhhh you answer to meeee😻
Yes i mean the puree how can i make it🥲🥲
I have an exam and i want to make it on my dishes
@@indepth7706 beetroot puree, it is in any recipe on channel
coulda used a smooth puree at least chef xD
This is not a smooth to you? 😁
@@ChefMajk notorious beetroot, also onion
cauli easiest to make smooth but not good for a vid :D
nice vid though, gives me idea with the dot swipe