This pork was prepared over 36 hours. First it was brined for 6 hours, then set to dry in the fridge for a few hours. It was bagged and cooked in the sous vide, drained and pressed in the fridge, before cutting and frying. I
A week or so ago I bought fresh scallops in the shell which were a huge disappointment. The white meat was minuscule, the roe huge and the flavor average. I salvaged it and made a delicious mornay, but the whole experience inspired me to figure
My only nod to “plating” today was to serve breakfast on a coloured plate. And doing so confirmed my preference for food on white plates – this just didn’t do it for me. This is a fried egg over spinach, mushrooms, caramelised peppers and onion