amkr

That looks good! I was going for more curly but thats just me being fussy

ohh so they need to be in a small glass. I've been trying it in a large-ish container. Might need to up the ice aswell, i usually only have 1/3 ice.

You can get the same effect by placing thinly sliced carrots (or any vegetable) in a bowl of ice water for 20-30 minutes or so. Thats what i've been told. I put ribbons of carrots and cucumber into an ice bath and not much happened, slight bends but not curls. Infact, the green stringy bits all over the wagyu beef dish is cucumber AFTER its been in an ice bath. I'd love to know what im doing wrong!

Thanks Keith! Kayb Its 'ghetto' sous vide wagyu fillet, put it in the slow cooker with a thermometer set for 1 degree C over, I just hung around the kitchen turning it on and off for a while. Underneath the meat is a gel made from soy sauce and a dash of balsamic vinegar, I cant remember weather I gelled it with Agar or Carrageenan. The sauce on the side is the same gel blended back to a nice thick mixture. The carrots are a bit of an experiment, I sliced them really thin then bent them into 'arc' shapes, I wrapped them in glad wrap pulling the arc shape tight and stuck them in the freezer. when they defrosted they kept the same sort of shape but tried to flatten out a bit - it 'sort of' worked but wasn't great. The Alinea recipe is alot more complicated with alot more elements. I sort of stole a few of the elements and the plating.

Hi everyone! Go easy on me, im new. Last night was a faux chili con carne - The photo is a bit rubbish sorry! I also made some of David Chang's pork belly buns (from about 100 pages ago in this thread) These were amazing! And from last week (hey im new, i need to catch up!) Something I stole from the Alinea booke