Pan seared scallops, butternut puree, burr blanc, and Ossetra caviar
Ya like?
by succmybigfatdick
4 Comments
Emotional_lost5169
I am not sure what it is that, but it looks amazingly well. They really want to try
ChefBoyD
I dig it. How do you keep the puree hot while its in the pastry bag? Do you just keep it hot water? Or do you just heat to order and toss it in the bag?
BarfingFarter
You should focus on spelling all of the ingredients correctly before submitting to this sub.
icecoldcarr0ts
Honestly everything but the puree looks good. Why are you piping with that nozzle, why are there so many, why is it so unorganised?
I’d just put it in a bottle and do underneath.
Way too much puree to scallop ratio and it looks like shit.
The puree doesn’t look as smooth as it could be either? Are you roasting the pumpkin and blitzing it till smooth while still warm and then adding cold butter? It then needs to be passed through a fine chinois. It looks chunky and is not very shiny.
4 Comments
I am not sure what it is that, but it looks amazingly well. They really want to try
I dig it. How do you keep the puree hot while its in the pastry bag? Do you just keep it hot water? Or do you just heat to order and toss it in the bag?
You should focus on spelling all of the ingredients correctly before submitting to this sub.
Honestly everything but the puree looks good.
Why are you piping with that nozzle, why are there so many, why is it so unorganised?
I’d just put it in a bottle and do underneath.
Way too much puree to scallop ratio and it looks like shit.
The puree doesn’t look as smooth as it could be either? Are you roasting the pumpkin and blitzing it till smooth while still warm and then adding cold butter?
It then needs to be passed through a fine chinois.
It looks chunky and is not very shiny.