But I have come again to the feedback back: It

Home About HighFoodality New? Start here. Cook Book of Colors Recipes Fish & Seafood Meat Grilling & Barbecue Pasta & Noodle Dishes Vegetarian Dishes All Recipes AZ cocktails Contact
Chimichurri is one of my favorite recipes of the last year - and cooked in combination with the lamb loin sous-vide, the chimichurri the chance to come often to the table this year.
Ok, now I have to pick up a current issue, because it does not seem to let go of me. I always get back to various dishes of the past few weeks the feedback that the portions were really so puny and this dish probably no human being can be satisfied. And if we are honest, the current plate supports this thesis entirely.
Therefore wash bag is equal to said at this point in my defense that it concerned an intermediate gear for a menu that deliberately avoids the addition wash bag of a supplement in which and the amount was kept rather narrow - after all, should be followed by 5 courses ...
But I have come again to the feedback back: It's true, my dishes are not overweight - in fact, I try to give enough space to the individual components, so that they are perceived for themselves and can act. I usually use large plates that go far have over 30 cm in diameter - which the dished portion in the middle wash bag looks a bit smaller.
But is that so bad? I just do not like about full plate when it comes to aesthetics. Of course, I also do not like starving - but implies a dished food always the same, that it is not more of it is in the kitchen? So much so that it could be tasted with a spoon of salad set? Multiple? Who was with me so far as guests, never leave the store hungry, but always get a beautifully prepared dish. And a second helping. Or two. Or three. I would like to understand why it seems difficult to abstrahieren.Warum a dished plate inevitably "Since I am not tired of it," must be equated. I try to make my pictures appetite to encourage enjoyment, something to represent what is aesthetically pleasing and of course also corresponds to a form or a style that I find beautiful - and I have developed personally for me over the years of blogging.
Today's dish is by far the best thing I've ever cooked from my Sous-Vide Basin. The lamb was to tenderness and flavor can not be beat - more than a pinch of Murray River Salt Flakes and a little Chimichurri wash bag I have not used it. The latter I had not too spicy prepared wash bag because I did not want to outshine the delicious natural flavor of the lamb.
The lamb loin is vacuumed as a whole and then added for 35 minutes at 58 C in water for bathing. Still hastily around frying in a pan - done. For me it was this dish as an intermediate court in the context wash bag of a menu that consisted of 7 courses. My guests were so satisfied wash bag with a small portion and have to leave the table even tired ....
For the chimichurri: 1 bunch parsley 1/2 bunch mint 1 bunch basil 2 cloves garlic 1 tsp salt 3cm fresh ginger 2 red chillies A little sugar about 200ml olive oil 75ml vinegar Approximately Approximately 80ml cold water 1 lime A little soy sauce
2 Meanwhile, the parsley, mint, basil, garlic, ginger wash bag and chilli finely chop. Mix with sugar, olive oil, vinegar and water. Season with lime juice, soy sauce and salt and pepper to taste.
by Uwe
This is a serious issue here and stirs the memories of the most hideous "Photography" in this cooking forum again ... I wonder if one of these critics, the aesthetic aspect at all, or whether the more likely of the German virtues (tm) are driven to the table and keep your mouth when eating, eat what is on the table and make the dish empty? Cancel Reply
First many thanks for the great recipes over and over again. The small very beautifully presented, I find there in Übrigem great, especially if you are photographing them must be so, who wants to make larger portions can do that, yes. If you say there is still lookup, I would like to know how you do it, because often the components are cooked to perfection and longer wait does not slow to improve. Also, I would be interested what a Sous-Vide pool you are using.
Hello Torsten, Thank you for your feedback! When I have guests, I usually serve a multi-course menu, so that not every needed a refill. I do this especially when the offending dishes like this.
For critical dishes I can see that a larger amount on the plate lands R