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mia zager posted an update
7 weeks ago (edited)
Level:
Scoolinar
Potato soup with buckwheat / egg yolk with truffles
Cooking eggs
Cutting eggs
scooping out yolk,
Sousvide cooking yolk (from fresh egg)
pouring egyolk it into egg.
Cooking potatoes and buckwheat in vegetable broth
frying buckweath and Bacon for decoration and flavour.
Plating
#TécnicasChallenge
Mercedes Minaya Palacios and Mercedes Delgado de Miguel2 Comments-
Level:
Scoolinary Team
What a great combination of flavors and textures! The creaminess of the potato soup with the rustic touch of buckwheat must be amazing, but what really catches my eye is the presentation of the egg yolk with truffles inside those salt blocks. It gives the dish an almost alchemical feel! How did you control the yolk’s cooking to keep it perfect without the heat from the salt overcooking it?
Thanks for sharing this with the community! 🫶🏻
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Level:
Scoolinary Team
🔥Chef, have you ever seen an egg take a luxury spa day? Because this sous vide yolk is living its BEST life! 😍 The crispy buckwheat + bacon crunch must be an absolute game-changer. Did you find balancing textures tricky, or was it smooth plating all the way?
Brilliant execution—your #TechniquesChallenge entries keep raising the bar! 🚀 Keep ‘em coming! 💛🍽️
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