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?
Thanks! The whole Food Lab series on Serious Eats is excellent, and so is Kenji’s book (also titled The Food Lab). There’s also Harold McGee’s On Food And Cooking.
Modernist Cuisine / Modernist Cuisine At Home is another one that comes up a lot, but it’s kinda intense.
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?
Thanks! The whole Food Lab series on Serious Eats is excellent, and so is Kenji’s book (also titled The Food Lab). There’s also Harold McGee’s On Food And Cooking.
Modernist Cuisine / Modernist Cuisine At Home is another one that comes up a lot, but it’s kinda intense.