Sous vide bone in pork chop, peach relish, elote risotto
Sous vide bone in pork chop, peach relish, elote risotto
by tvdan3
5 Comments
WeddingUsed1881
Chop is too close to the border of the plate.
No_Permit8766
If risotto can be molded, it’s too tight. Are there tomatoes in the peach relish? If yes, they look anemic. Well rested pork, sliced and plated on properly prepared risotto with a drizzle of pork jus around plate garnished with the elote corn, bacon and cheese would be better. Nix the relish.
fkdkshufidsgdsk
Risotto should never be tight enough that it can be shaped by a ring mold
bretling
Why did you put a bunch of junk onto the steak? Is it more important?
Lemonito88
Slice your protein after resting. Show off the cook!
5 Comments
Chop is too close to the border of the plate.
If risotto can be molded, it’s too tight. Are there tomatoes in the peach relish? If yes, they look anemic. Well rested pork, sliced and plated on properly prepared risotto with a drizzle of pork jus around plate garnished with the elote corn, bacon and cheese would be better. Nix the relish.
Risotto should never be tight enough that it can be shaped by a ring mold
Why did you put a bunch of junk onto the steak? Is it more important?
Slice your protein after resting. Show off the cook!