What a beautiful dish and it looks like it tastes delicious as well. Thank you chefs for sharing this with the rest of us. I look forward to eating this as it is something I can cook at home. Cooking is really quite easy once you master the basics. Best wishes to all of the cooks at Pied a Terre.
Interesting recipe. I wonder how the pork belly is cooked ? Looks like he is using a combi oven and steaming it or using sous vide but without vacuum packing. The pork is very flat after the oven. Does he press it? Also the combination of skate and pork is very unusual.
Its not a split sauce it's a beurre noisette. the brown part are the solids in the butter with the rest being clarified butter. That cooked fish should not be on a blue board as a blue board is for raw fish!
Actually, the appearance of the dish is just as important as the flavor. That's why Jamie Oliver has never won a star. He is more about imperfect appearance, which gives a homemade feel but prevents him from getting stars.
You are wrong, I cook to make my guests smile, but what people don't realise a chef is there to make money for the restaurant, not to put his or her ego on the plate,
blumenthal didnt create parsley butter and snails its classical interpretation if someone made a souflee onion gratin with gruyere then another chef did a similar dish would be a rip of or would it be a reinvention of a classical dish ...are you guys even chefs or bloggers ?
well that depends on the plastic, there's enough types of polymeres that withstand temps high enough for them to use so the "plastic" doesnt melt or give off parts of it
he said that himself, that the ingredients are not there to make the plate look pretty, perhaps this kind of plating enables the diner to taste every ingredient in one proper scoop... or some other reason like that??
StaffCanteen I see you guys post this often "Tasted Great" don't we all know you eat with your eyes first? and that the presentation is the first part of presenting a dish? if my first thought I would have of a dish after seeing it is "Wow that looks bad" then I would have a bad experience through out. But hey, "Tasted GReat"
it's the techniques used that really creates a beautiful dish
This is a very good channel~ as a chef myself, i got a lots of inspiration from the vids in this channel~ good work guys!!
SAMR33 thank you very much glad we can help
What a beautiful dish and it looks like it tastes delicious as well. Thank you chefs for sharing this with the rest of us. I look forward to eating this as it is something I can cook at home. Cooking is really quite easy once you master the basics. Best wishes to all of the cooks at Pied a Terre.
watched all the staffcanteen vids now and this is the 1st one ive been impressed by
looks amazing
Wow, the those who posted negative comments on this dish need to educate themselves. This is very nice.
+phroney AGREE!
Nice smile Andy!!!just like my bread... ;) Greetings by Matteo
The plate is one of the best
Made this for my girlfriend last night, she seemed to like it, said it was tasty
I really need to stop watching these right before I'm of to make dinner. It's bloody torture. This looks great!
Tasted great that's the important thing! :-)
tasted great though
how did he cook the pork (the first time).
Interesting recipe. I wonder how the pork belly is cooked ? Looks like he is using a combi oven and steaming it or using sous vide but without vacuum packing. The pork is very flat after the oven. Does he press it? Also the combination of skate and pork is very unusual.
It's cooked slowly for 12-hours and pressed after that
Here here! :-)
glad you enjoyed it
hu la lah, solid dish
stitch up. 12hrs or 24hrs there boss?
i agree, chefs dont cook for customers any more they cook for critics, papers etc etc.
is the sauce suppose to look broken?
Timothy Tang Yes it is
ahh but a lovely looking dish doesnt win stars does it the taste does!
sous vide fish sliced on blue board well done guys!!
kislelo are you the internet board police !!!!!!
What board should you cut cooked fish on?
so is the fish not michelin worthy then if the head chef never tasted it?
Its not a split sauce it's a beurre noisette. the brown part are the solids in the butter with the rest being clarified butter. That cooked fish should not be on a blue board as a blue board is for raw fish!
No, that is a split sauce. He even said as much in the video. He might actually want it to be as such since he did mention it.
Well done with the observations sir.
wonderful plate if u put the green on it and not mess the spited sauce around!!
Would say most chefs do the opposite and cook for their customers
Clever. Pigs can fly
that would taste really nice, but the split sauce doesn't add to the visual appeal
A Michelin chef that is allergic to fish 😂😂
Actually, the appearance of the dish is just as important as the flavor. That's why Jamie Oliver has never won a star. He is more about imperfect appearance, which gives a homemade feel but prevents him from getting stars.
looks like boiled nob with sauce, Bet it tastes amazing tho (the skate not nob)
Never seen a boiled nob sadly never tasted one either
is that the same board he prepped the raw skate on?
It's funny, I didn't hear him say he wanted the sauce to be emulsified. OCD central?
have to disagree as it tasted great
lol posted that on the wrong video
did i heard (im elergic to fish) !!!!!!!
You are wrong, I cook to make my guests smile, but what people don't realise a chef is there to make money for the restaurant, not to put his or her ego on the plate,
blumenthal didnt create parsley butter and snails its classical interpretation if someone made a souflee onion gratin with gruyere then another chef did a similar dish would be a rip of or would it be a reinvention of a classical dish ...are you guys even chefs or bloggers ?
Green Goblin?
It looks like a sea cucumber with worm around it, and the sauce looks like a puke.
Allergic to fish? Isn't it like a builder allergic to stone?
it looks fucking horrid
That is for cats
Nowadays chefs expose plastic to heat way too often. That can't be healty food, which is really sad.
well that depends on the plastic, there's enough types of polymeres that withstand temps high enough for them to use so the "plastic" doesnt melt or give off parts of it
Agree
what an ugly plate
he said that himself, that the ingredients are not there to make the plate look pretty, perhaps this kind of plating enables the diner to taste every ingredient in one proper scoop... or some other reason like that??
tasted great
StaffCanteen I see you guys post this often "Tasted Great" don't we all know you eat with your eyes first? and that the presentation is the first part of presenting a dish? if my first thought I would have of a dish after seeing it is "Wow that looks bad" then I would have a bad experience through out. But hey, "Tasted GReat"
that's because it did, most of the best chef are now much less focused on presentation and far more focused on flavour thanks for the comments
is good that guys????......if not you're fired!!!!!!.....
Pony
sauce looks like vomit :(
Undeniable technique. Needs colour.
The sauce has just ruined the apperence of an otherwise lovely dish
Ruined the presentation with the 2nd and 3rd spoon of brown butter. The plate looked like someone shit all over a nice painting
Fish and pork? i am from croatia and that i get this plate on the table i would cry. Bad end for a good piece of fish.
100leptira classic flavours chef
Surf n' turf. Land and sea. It's stylish.
+100leptira Obviously homie's never had a bacon-wrapped scallop at a wedding reception. lolz
That's because Croatia is a shit hole
no most of them cook for the money
Give me fish and chips fried in beef dripping with mushy peas anytime rather than this poncy food.
well if youre impressed by foo foo...thats for you...if im gonna pay a shit load of money for dinner...that aint gonna be it.
What a dirty looking plate of food!!!
Lame dish.
Why?
+StaffCanteen He can't answer because he has no idea how to come up with a dish on his own.
Shame he cut the cooked fish on a blue board. Whats he doing mark!
2 stars.... in germany u wouldn even get one for a boring and unbalanced dish like this
No hats! Hair in food is not very pleasant.