“Sae-al”s are chewy, bouncy little balls made with glutinous rice flour. They go in Korean porridges like Pumpkin porridge or Red Bean porridge. Thought it would pair well with butternut squash puree, and it did! Pork was reverse seared at 250 degrees until the middle hit 120 degs, then pan seared for about 1.5 mins on each side. It was a quite a bit more pink when I cut it, but the color’s not as visible after fiddling with plating for a bit.
There’s actually a lemon butter sauce made with thyme-infused butter in the middle.. like a puddle, but it kind of lost presence. I would like to know figure out a better plating technique. At least it added a nice touch of acid and fat.
Squash chips (well, also sweet potato chip at the bottom) were made in an air fryer oven, 275 for 30 mins? I don’t remember exactly how long.
Anyway, just wanted to share my lil something and also as mentioned get some tips on plating techniques when I have an orange puree and whitish sauce. Thanks for checking in!
by yorzz
6 Comments
Is the sear in the room with us right now?
If you blend the squash puree longer and higher speed, maybe throw in some butter, it should look smoother.
The pork is on the edge of being overdone and without a visible sear looks gray and bland, but after resting it will lose some of that pink blush as you described.
Take your pork to a lower temp in the sous vide and increase sear time. Present the protein seared side up so it maintains best texture in the puree.
Replace the gray green plate which is making everything more monochromatic. Add more color—Try chives in the butter sauce or another green or red puree.
Take the lemon butter sauce out of the center and either have it pool around the outside of the puree or make a circular drizzle around the outside ring of puree.
Consider making the squash chips into thin straws or a different shape to add variety. Try keep the squash chips flat—maybe between two hot sheet pans into the oven.
On another note, cool plate!
I love the plate so much. Where is it from?
I like the contrast between the smooth balls and crispy chips with the purée and the colours are nice, you’ve given me some ideas thank you 🙂