Quote:
Originally Posted by FPenvy
bro.........is January 4th.
you got time lol
my go to is steak and lobster tails. i am quite good at making both.
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Not for me. I want to work on proper plating design, contrasting colors, and a flowing food order that doesn't distract from previous or future entrees. And a lot of the stuff will need to be made multiple times to tweak perfectly. Like mashed potatoes.
Instead of just mashing them after cooling. You boil them and peel immediately. Place them in a hand spun mixer as to reduce the amount of starch buildup while also creating air pockets allowing for a more whipped version. Then using ramekins as a plate, but using the back end of a spoon to perforate and whisk up the potato for a nice design. Piped over top a pea/green onion liquid mixture.
The end result is a very airy and light mashed potato that is far less starchy than normal. Add in the piping ingredients for a balance of potato and sweet bitterness.