Go to the Article: Developing a Dish
I am intrigued by the lessons here, and my comment is that there could be some discussion around the fundamental cooking methods for how the squid, scallops & hamachi were cut and poached, and consider alternatives there too. (Asian scoring curl cut [squid] could be one example, and what is / was the flavor cooking platform for the squid)
I am thrilled at the #1 focus being cleanliness and mis en place.
Thanks for the lesson and inspirations!
Awesome website, with great info!
Thank you for this class. My wife and I have been cooking together for 8 years and while I'm willing to experiment she is a strict recipe/rule follower. I am going to take this class and use it as a springboard to help here move on to developing dishes. As a side note, I was wondering if there is a way for like people to start a home cook/amateur chef dinner party group. I think that might be a great tab here on chef steps to put people together. We live on the eastside of the great water (Lake Washington) and figure there must be like minded people here. Also when we travel, it would be fun to know of people in the city we are visiting that might like to get together for dinner.
Jim, I think your idea of connecting like-minded people in real life is fantastic!
All I can say is WOW. I have really been feeling like I can comfortably go through the mechanics of preparing food, but I have been wanting to think of things in terms of a whole meal, not just individual items that we plop on a plate like you would in a buffet line. I like the idea of two or three main ingredients and building off or around them is very inspirational. I look forward to the rest of this series.
I hope this won't sound silly, but can frozen scallops be used for this recipe?
In where I am, we hardly get fresh scallops. Many ingredients are imported and, sadly, frozen.
Please advise. Thanks!
I also like the idea of using this forum as a means to connect like-minded people in real life. Should you ever find yourself travelling to the DC area, feel free to contact me.
Eisen, I think you will be fine using the frozen scallops that are imported. Most likely they were flash frozen and the brining step in this recipe will help firm up the texture. Looking forward to hearing about your results.
Your reply tempted me to give it a try. I'll definitely try it out!
I'm in. I used to live in Seattle but now am on the prairies of Saskatchewan. I'll bet y'all don't get up this way often!
my husband gave me a set of plating tweezers for my birthday last month. He has high expectations!
Uh ....ever. Bet its nice
Just re-read the Buliding a Dish: 1, 2, 3 chapter in Manresa. Between that chapter and this post there is a ton of amazing information. It's cool too how similar some or the stuff you say is what Kinch says, just saying it differently. I really like Kinch's idea of adding a dynamic element to a dish.
I think the next book to really discuss stuff like this may be the upcoming Relae cookbook.
Thank you for this class. I am a culinary art student, I am a young mother and always wanted to be a chef and making fun dish's with my daughter is a blast so i'm always looking for new dish's to make with her as well. I am looking forward to making my first masterpiece "dish". This is helping me further my hope of making new dish's. Thank you again this is a really fun project and i wouldn't be able to do it without all the helpful chef tips.
Guys you are amazing and an inspiration.I am a culinary student currently away from his country on a internship.After the heavy fun day of work the best stress release therapy is browsing and learning your approaches which are amazing.Thank you for being there.
Amazing be part of this team!!!! let's cook baby!!! Greetings from México.
Love CHEFSTEPS! This may be geared towards the "home cook" but as a professional chef I have learned so much!! This breakdown of designing a dish is a great reminder of how it should be done...Thanks!
Hi all. I just found this site and am very excited about the advice I am finding on here. Food is my blood and I am desperate to find out more without making a career out of it or spending a fortune on expensive restaurants (I'm studying and so a one income family). By the way, I live in Melbourne, Australia and am always keen to meet fellow foodies (they are so rare in my world.!)
Cheers,
Kim :-)
As a professional Chef who recently graduated from a Culinary institute you can always use fresh ideas.to keep your craft and mind fresh. The Culinary life whether at Home or work is a continuing builder of knowledge and growth. Chef Steps is an awesome way to stay on the beaten path and prosper
Melbourne is food capital of Australia, do your home work and you may find good place with out breaking your bank .
This is amazing + Very educating I appreciate this very very much
Amazing! Thx
a great website to learn from, very happy to have found it!
Great tutorial. FYI - there is a typo on step 3 - Case Study: Sketching
This class is amazing! I can learn so much from this! 😁
I'm trying to use this in a research paper but I'm having a problem finding who the author is,does anyone know?
these sound cool but can you please contact me i'm working on a project about baking and I need someone to talk to. email me at @autum.palmer@stu.shelby.kyschools.us
