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hussain 108 Alshwaf ha publicado una actualización
Hoy he cocinado Croqueta de costilla de ternera
Curso de técnicas de emplatado para elchef David Rickett
Today i cooked Beef Rib Croquette
Plating Techniques course for chef David Rickett
Traducido del inglés
Orsolya Csernák, Mercedes Delgado de Miguel y7 más8 Comentarios-
Level:
Scoolinary Team
Great job, Hussain! The croquettes look really well presented, I really like how you paid attention to the plating details. What did you enjoy the most about the preparation process in this course? Thanks for sharing your result with us.
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@sussan_scoolinaryteam Nothing specific but I started having an obsession with buying plates.
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Tiene un aspecto absolutamente increíble. Croqueta de costilla de ternera no es poca cosa, es rica, refinada y llena de sabor. ¿Y combinarlo con las técnicas de emplatado del Chef David Rickett? No sólo estás cocinando, estás creando arte comestible. 👏🌟
Sigue empujando los límites culinarios, tu dedicación y creatividad están brillando. Estoy impaciente por ver lo próximo que preparesThat looks is absolutely incredible. Beef Rib Croquette is no small feat—it’s rich, refined, and full of flavor. Pairing that with Chef David Rickett’s plating techniques? You’re not just cooking, you’re creating edible art. 👏🌟
Keep pushing those culinary boundaries—your dedication and creativity are shining through. Can’t wait to see what you plate up next!
1hace al añoTraducido del inglés
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Level:
Executive Chef
Un plato con mucha armonia
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Level:
Executive Chef
Esas croquetas se ven deliciosas. El emplatado te ha quedado igual que al chef David. Bravo !! 👏 👏👏
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Level:
Scoolinary Team
Hi Chef Hussain! 👨🍳
Great job recreating the Beef Rib Croquette from Chef David Rickett’s course! Impresive!
Your plating feels artisanal-gourmet: golden croquettes, rosemary and cheese on bold white pebbles, with a warm, hearty vibe. Chef Rickett’s original is minimalist and precise, using herb powder and a gel sphere for a fine-dining touch.
For those who haven’t seen Chef Rickett’s photo, I’ve attached it here — the resemblance is truly impressive 👏✨
👉 Do you see yourself trying molecular accents next time, or do you prefer keeping your artisanal, generous style? 🌟 Well done, Chef!
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@soldamiani Hi! Thank you so much for your wonderful and encouraging words. I’m very glad that you liked the dish.
I’m impressed by your detailed analysis of the “artisanal and warm” touch I was aiming for. Your comparison to Chef Rickett’s original version is spot on, and it shows you have great taste.
As for your question, I currently lean towards this artisanal style, which I feel expresses me more. But the idea of trying some molecular touches sounds like a fun challenge for the future. You might have just inspired my next experiment!
And what about you? Which of the two styles do you prefer more, in cooking or tasting?-
Level:
Scoolinary Team
@hussain108 Ah, love that you’re feeling inspired, Chef Hussain! 😄 That’s what this space is all about: pushing limits but staying true to your own style.
Now, about your question… I’ll admit I have a soft spot for both! I enjoy the comfort and generosity of artisanal dishes—they tell a story, they hug you a little. But when I’m in the mood for surprise and precision, a well-done molecular touch just blows my mind 🤯✨ So maybe I lean towards tasting molecular, but feeling artisanal, if that makes sense 😅
What’s the next dish you’re thinking of experimenting with? 👀
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