Smaller plate, get rid of (or plate differently I guess) the green and white sauces (foam stands up, no?). One unit of potato please.
What the other guy said about searing, dry and hot.
AbeSimpsonisJoeBiden
Needs a better sear. Cut on a bias and fan out the slices a bit. Not sure if Parmesan foam Is the right choice for this dish.
jope315
Ripping hot skillet. High heat. Neutral oil after you heat the pan. Dry your chop thoroughly. 2 minutes first side. Flip. 2 minutes. Flip… repeat until you have a perfect crust & lowering heat if need be until chop is to temp. Loose the unnecessary sauces. Don’t put “brined” on a menu. Its intuitive like saying you seasoned with salt… uh… duh. Of course you did. If your guest wants to know why its so tender/juicy, they’ll ask, waitstaff can say chef brines them blah blah blah.
WeddingUsed1881
Good job you brined it was it really helps the plating. When I first saw that I thought to myself ‘ oh wow that would have been awful culinary plating if he hadn’t have brined the pork but because the pork was brined the culinary plating is actually quite good. Thank Christ the brine is there as it really makes the dish pop
5 Comments
All those sauces and no sear
Oy vey.
Smaller plate, get rid of (or plate differently I guess) the green and white sauces (foam stands up, no?). One unit of potato please.
What the other guy said about searing, dry and hot.
Needs a better sear. Cut on a bias and fan out the slices a bit. Not sure if Parmesan foam
Is the right choice for this dish.
Ripping hot skillet. High heat. Neutral oil after you heat the pan. Dry your chop thoroughly. 2 minutes first side. Flip. 2 minutes. Flip… repeat until you have a perfect crust & lowering heat if need be until chop is to temp. Loose the unnecessary sauces. Don’t put “brined” on a menu. Its intuitive like saying you seasoned with salt… uh… duh. Of course you did. If your guest wants to know why its so tender/juicy, they’ll ask, waitstaff can say chef brines them blah blah blah.
Good job you brined it was it really helps the plating. When I first saw that I thought to myself ‘ oh wow that would have been awful culinary plating if he hadn’t have brined the pork but because the pork was brined the culinary plating is actually quite good. Thank Christ the brine is there as it really makes the dish pop