Welcome to another issue of Le Cordon Bong, a newsletter about recreating Michelin star meals at home. You can get in touch with me via the comments or by email. All of the previous content is up on the website (which I personally find to be a more enjoyable reading experience than the email format).
Great writeup! Cooked this last night for partner’s birthday. Failed to wait long enough for the beetroot reduction to thicken properly as my timings were slightly off & I hadn‘t reduced it enough by the time it came to plate up to give it time to thicken before serving, but otherwise everything went to plan.
Paired with Scallops in lime butter for starter & a COTS chocolate tart for dessert. Went down a treat.
Will lecordonbong return, or is it on semi-permanent hiatus?
this recipe was excellent, thanks for the writeup! also never knew about food lab prior to reading about the reverse sear article. any other key books/blogs you'd recommend for all things culinary/food science related?
Great writeup! Cooked this last night for partner’s birthday. Failed to wait long enough for the beetroot reduction to thicken properly as my timings were slightly off & I hadn‘t reduced it enough by the time it came to plate up to give it time to thicken before serving, but otherwise everything went to plan.
Paired with Scallops in lime butter for starter & a COTS chocolate tart for dessert. Went down a treat.
Will lecordonbong return, or is it on semi-permanent hiatus?
tick tock, bongboy
this recipe was excellent, thanks for the writeup! also never knew about food lab prior to reading about the reverse sear article. any other key books/blogs you'd recommend for all things culinary/food science related?