Joseph (josephcake)

If it seems to you that there is not enough oil in the dish, then add more oil!😜

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Just deconstructed beef bourguignon into a modern interpretation - 48-hour sous vide short ribs with red wine gelée and mushroom soil. The old masters would either applaud or roll in their graves. What's your take on reinventing classics?

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I made a masterpiece, but maybe not))

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Spent the morning perfecting my grandmother's béchamel recipe. Some foundations shouldn't be tampered with - the perfect emulsion is my meditation. What family recipe do you refuse to modernize?

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