/ck/ - Food & Cooking

>>4409833
The recipes are very different. I don't think we share a single ingredient outside of the basic dough recipe.

I decided to make striped ravioli from the get-go. I got ideas for patterns and colors by putting "striped ravioli" into google search. I actually though about using squid ink too, but I couldn't find any, and another contestant did it first anyway.

I actually tried about six different platings before settling on this one. It basically came down to putting them in a circle, or putting them in a line. Circle wasn't working for me because it was taking focus away from the raviloli, and putting it onto what was in the center. I already did a simple diagonal ravioli plating in round 2, so I wanted something a little different.

And yes, I did draw some plating inspiration from frgsp, because he is a very good plater. I wasn't trying to slip something under the radar here. I figure that as long as you are not using individual instructions from another's recipe, it just inspiration.

>>4409277

Money Shot

>>4409276

Part 5

>>4409275

Part 4

>>4409274

Part 3

>>4409272

Part 2

Short rib ravioli with a wrapper made with butternut squash and beets.

Part 1

>>4382211

>>4381467 I really see nothing wrong with American cheese though I think I would of used cooper sharp than kraft singles

I'm not sure if the actual product is different, but I didn't use Kraft Singles. It was Kraft American cheese in a pre-sliced block, and it didn't come in individual pouches.

To tell you the truth, I had this whole complicated concoction of melted Gruyere mixed with instant-gravy flour and evaporated milk that was supposed to form into meltable cheese. It was then stuffed inside the burger like a Juicy Lucy. Problem is, the combination of Gruyere and burger tasted so awful to me that I had to spit it out, throw out the burger, and say goodbye to an hour of cooking and styling.

>>4380340

The temperature read 130 coming out of the oven, and got higher after I seared it. After I hit it with the torch it's around the same doneness as a steak cooked to medium. Texturally, it was definitely not raw.

>>4380310
I actually started with Gruyere, but the taste was completely overpowering the rest of the ingredients.

I personally believe that American cheese works perfectly with burgers, because it provides a sort of glue that binds the ingredients together. Most melty cheeses are too wet or too oily to work well in this endeavor.

The thousand island was homemade with mayo, ketchup, dijon mustard, sriracha, and diced pickles. It not only provides spice and tang, but also keeps the bun from soaking up too much burger juice.

>>4380303
Part 4

>>4380303
Part 3

>>4380303
Part 2

Submission for round 4

Part 1

In the spirit of good competition, and so that everyone can do their very best this round, I highly recommend you take a look at Serious Eat's dedicated burger site: A Hamburger Today.

Their food scientist, Kenji, has written several articles about burger making techniques (grinding, griddling, smashing, cheesing). Here is a link to some articles:

http://www.seriouseats.com/cgi-bin/mte/mt-search.cgi?__mode=gsearch&blog_id=26&site=Burgers&search=the+food+lab

Additionally, I highly recommend taking a look at eGullet's lesson in plating and presentation, and Gui Alinat's blog about food design:

http://forums.egullet.org/topic/63947-plating-and-presentation/
http://www.chefgui.com/category/design-in-food/

I honestly don't understand what all this talk of drama is about. If I'm counting correctly, we had 26 contestants in this round. Of that, a little over half can make it to the next round. It's only natural that some people who got less then 10 points each in rounds 1 and 2, came to the conclusion that they were probably not going to proceed to round 4 anyway. Other people just don't have the time/money to commit to a three month competition.

>>4359987
>My main complaint is that there wasn’t enough broth, and the way you handled the noodles makes me think they might have been a bit tough and stuck together.

I estimate there was about a cup and a half of broth. The bowl was huge and I was afraid of drowning everything else.

>the way you handled the noodles makes me think they might have been a bit tough and stuck together.

I can assure you they were neither tough nor stuck together. You can see the loose webbing in this picture after they came out of the fryer. The taste and texture of the fried noodle was like the deep fried noodle dishes you can get at some Chinese restaurants, that kind of look like a nest with a stir fry in the middle. In the broth, the noodles behaved exactly like instant ramen.

This was the hardest dough I've ever made, and I mean that literally. It's so dense, dry, and crumbly that it makes me wonder how the hell anyone could make it without a pasta machine. When I was making it, I was more worried about it crumbling to dust then sticking.

>>4356125
Part 3

>>4356122
Part 2

>>4356004
Hadn't really considered the monitor size problem. I prefer to keep my verticals in one image, on the off chance that they get posted somewhere else. Most people won't bother posting an infographic if they have to do it in three stages.

But, for anyone who cares, I made a version for small monitors with high resolution.

Part 1

>>4355965
>come at me bro

>>4355928
Here is a closeup.

Round 3 Submission.