Torched harder With burned avocado jalapeño creme Kaffir lime beurre blanc and Dashi infused tomato’s. Thai basil oil
by AdNegative3173
6 Comments
Club96shhh
Not sure how I feel about cold, raw fish and beurre Blanc but infusing with Kaffir is a nice idea.
johnnygomez7000
The base looks like when my dog pukes that foamy fluid on an empty stomach. The fish looks like raw chicken.
Unitaco90
I wish there was more contrast – it kind of blends into the plate right now
Hotrack615
Maybe i’m not intelligwnt enough to find this appealing but it kinda just looks like puke to me. I’m sure it’s tasty tho
Euphoric-Potato-4104
The oil kooks terrible. Keep it in the food, not the rim.
Sebster1412
How intense does the dashi flavor get into the tomatoes? Or is it more gimmicky?
I feel like there are more efficient ways to infuse that umami flavor into tomatoes—maybe dulse or even a touch of fish sauce could work without overpowering it. From a practical standpoint in a restaurant, it kinda looks like the tomatoes are just blanched in dashi, maybe tossed back into the stock after shocking and peeling? Unless this is more of a cold station dish where you’ve got blanched tomatoes soaking in dashi, or you’re going next level with a vacuum chamber to really pull that flavor in. Thoughts? What’s the best approach to really nail that umami infusion without losing the essence of the tomato? Regardless, I’d kill that plate
6 Comments
Not sure how I feel about cold, raw fish and beurre Blanc but infusing with Kaffir is a nice idea.
The base looks like when my dog pukes that foamy fluid on an empty stomach. The fish looks like raw chicken.
I wish there was more contrast – it kind of blends into the plate right now
Maybe i’m not intelligwnt enough to find this appealing but it kinda just looks like puke to me. I’m sure it’s tasty tho
The oil kooks terrible. Keep it in the food, not the rim.
How intense does the dashi flavor get into the tomatoes? Or is it more gimmicky?
I feel like there are more efficient ways to infuse that umami flavor into tomatoes—maybe dulse or even a touch of fish sauce could work without overpowering it. From a practical standpoint in a restaurant, it kinda looks like the tomatoes are just blanched in dashi, maybe tossed back into the stock after shocking and peeling? Unless this is more of a cold station dish where you’ve got blanched tomatoes soaking in dashi, or you’re going next level with a vacuum chamber to really pull that flavor in. Thoughts? What’s the best approach to really nail that umami infusion without losing the essence of the tomato? Regardless, I’d kill that plate