Photography recipe
Fotografía Chef Signature Chef

Beef Rib
From the spices make a group, rub the beef rib, saute the meat and cook for 10 hours at 80 degrees in the oven in a vacuum.
Create a jus from the parishes and rib bones.

Sweet potato Flan
Pour all the ingredients together with the egg whites and mix them finely, season with salt and ginger for gusto, beat and undo the egg whites.
30 minutes 90...

+

Beef Rib
From the spices make a group, rub the beef rib, saute the meat and cook for 10 hours at 80 degrees in the oven in a vacuum.
Create a jus from the parishes and rib bones.

Sweet potato Flan
Pour all the ingredients together with the egg whites and mix them finely, season with salt and ginger for gusto, beat and undo the egg whites.
30 minutes 90 degrees of poaching.
Sweet potato as a chip: thinly slice and deep-fry.
 
Chicory
Dried: cut into slices thinly sprinkle with powdered sugar from both sides and dry at 50 degrees.
As a salad: cut into coarse pieces, season with pepper oil and season with pepper.
As a vegetable: caramelize the caramel, remove the onion butter and swirl the finely chopped vegetables only briefly.

Onion Cream
Cut the onions into rough cubes, after gusto season with sugar salt cumin, melt 2 tablespoons of butter and mix them all together on a slightly deeper plate and let it boil to 160 degrees in the oven.

Peel onions, the fat should not go into the cream. Re-fill the roast loss with poultry broth to 1 kg. Mix. Then boil everything together with 8 g agar agar, let it cool, and then stir up again. 

-

Ingredients 4 persons
  • BEEF RIB
  • 2 bay leaves
  • 1 tbsp. Black pepper
  • 1 tbsp. White pepper
  • 1 tablespoon of pepper
  • 1 teaspoon juniper berries
  • 1 teaspoon thyme
  • 4 Essl sea salt
  • SWEET POTATO FLAN
  • 150g cooked sweet potatoes
  • 50g of the boiling water
  • 1g xanthan
  • 2 egg yolks
  • 1 beaten egg whites
  • 50g cream fraiche
  • 100g brown butter
  • Salt
  • Ginger
  • ONION CREAM
  • 1kg onions
  • Sugar
  • Salt
  • Caraway seed
  • Butter
  • 8g agar agar
  • Chicken stock.
Recipes. The Cook & Chef Institute