The plateware needs to change I think, ideally the oil I brush across the tuna will remain tight to the gelee.
by Burn_n_Turn
1 Comment
OkFlamingo844
I don’t think the gelee is required when serving a raw tuna component. That’s 2 distinctly similar textures on the same dish when you’re trying to highlight just the protein.
It’s also very, very oily. Rein that in a bit.
I’d personally lay the protein slices ontop of the emulsion and not cover the raw protein which is suppose to be the highlight focal point.
1 Comment
I don’t think the gelee is required when serving a raw tuna component. That’s 2 distinctly similar textures on the same dish when you’re trying to highlight just the protein.
It’s also very, very oily. Rein that in a bit.
I’d personally lay the protein slices ontop of the emulsion and not cover the raw protein which is suppose to be the highlight focal point.