100-Year-Old Top Chef - Ch. 39
- Thread starter MangaDex
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IRL chef here.
I don't see the french element of the dishes. Heck even the plating is not french looking. It looks just like how it was served in korean street stall, excluding the plate.
I'll use the sweet and sour pork as an example of fine dining fusion.
Sauce : you can use reduced french wine with syrah/merlot base(they tend to be more acidic) mixed with blitzed caramelized onion or sweet berries. For still fancy but less work, you can maybe use balsamic reduction sauce.
meat : i would cut them into a long square shape. That way you can plate it more beautifully. Sourced locally, maybe from normandy, or Berkshire if you're feeling fancy.
vegetables : traditional tangsuyuk veggies is carrot, onion, and pineapples. You can either replace them with a famcier version/locally sourced version, or change the way it is cooked. For example, puree the pineapple. Caramelize the onion or shallot as that is more 'french'. Cut the carrot a la lozenge(diamond shaped). etc2.
plating. This is hard to imagine with only words, but I'll try my best :
Start with spreading the sweet and sour sauce beautifully on a plate. Put 2 fried(optional. Can be sous vide and then seared) meat blocks. 1 on top of the other. Put a curled, thinly sliced red paprika on top of the meat. A little bit to the side, put the diamond carrot and shallots interchangeably. Dot the area inbetween carrots and shallots with the pineapple pure to give a nice bright color accent. Put a little bit of carrot top leafs or edible flower for garnish.
And if you want, you can even stew the pork instead, as the french is not really big on fried food.
I don't see the french element of the dishes. Heck even the plating is not french looking. It looks just like how it was served in korean street stall, excluding the plate.
I'll use the sweet and sour pork as an example of fine dining fusion.
Sauce : you can use reduced french wine with syrah/merlot base(they tend to be more acidic) mixed with blitzed caramelized onion or sweet berries. For still fancy but less work, you can maybe use balsamic reduction sauce.
meat : i would cut them into a long square shape. That way you can plate it more beautifully. Sourced locally, maybe from normandy, or Berkshire if you're feeling fancy.
vegetables : traditional tangsuyuk veggies is carrot, onion, and pineapples. You can either replace them with a famcier version/locally sourced version, or change the way it is cooked. For example, puree the pineapple. Caramelize the onion or shallot as that is more 'french'. Cut the carrot a la lozenge(diamond shaped). etc2.
plating. This is hard to imagine with only words, but I'll try my best :
Start with spreading the sweet and sour sauce beautifully on a plate. Put 2 fried(optional. Can be sous vide and then seared) meat blocks. 1 on top of the other. Put a curled, thinly sliced red paprika on top of the meat. A little bit to the side, put the diamond carrot and shallots interchangeably. Dot the area inbetween carrots and shallots with the pineapple pure to give a nice bright color accent. Put a little bit of carrot top leafs or edible flower for garnish.
And if you want, you can even stew the pork instead, as the french is not really big on fried food.
