I think in a general sense most dishes are worth the effort!
When I use that expression here, I mean that I feel that I can develop substantially better flavor using much simpler methods that take less time, less cleanup, less cooking, more agreeable/consistent texture, and so forth.
I was a little bit dubious of the hype I read surrounding this particular preparation, and I feel that in the end that skepticism was justified.
I appreciate that suggestion, and I'll report back with what I find.
I honestly don't think it matters how professional it looks, I just want a steady progression between the pictures, Even if the morph effect itself looks corny.
I was clever enough to take them all in the same neutral position in the same lighting against a flat surface so it should look fine I hope?!
Been a home cook for a long time and I make everything from scratch so thank you very much for that :)
Yes freehand cuts. I think it's just doing it a million preps, my tools are el cheapo $5 German steel knives and I use a metal wheel quick sharpener and a pro hone. I'm a bit of a sinner lol
I don't have time to fuss, and I'll just throw out my knife and get a new one every 3 years
There was no struggling, and they turned out perfect, they just were not worth the effort invested for the flavor return.
It was tasty, I just thought it did not produce sufficient flavor for what I expected with all that extra surface area.
I feel like simply parboiling quartered potatoes and roasting them with beef fat is a little bit better "return on investment".
I enjoyed making it. I love trying different things even if they aren't what I hope.
I was very bright when I was young, but unless I was given practical application of knowledge, it just leaked out of my ear.
I was exactly the same with trigonometry, I couldn't understand it or why were even learning it.
As soon as I started to get into programming and I wanted to have a gun with a bullet that had a certain speed, and it was going at a certain angle, and I needed to break down the horizontal and vertical components of the motion, all of a sudden it felt like I had invented trigonometry myself.
I found that true of so many different things especially with math. No matter how much it was explain to me theoretically, it never made sense until I had a practical application and then it was just obvious to me.
I wish more of my education was that way instead of just learning theory.
Oh God, I was hoping people wouldn't say GIMP... The user interface is just lethally bad.
I do appreciate knowing that it now has a morph feature. I'm going to put this at the very back of the recommendation pack, based on my history of using that software vs ~~professional~~ software with a good UI.
I observe that the meal posted in the photo is also from a restaurant.
So we shouldn't even feel bad roasting OP for this.
Fair, I was being rather hyperbolic.
But this is about as far from "food porn" as it gets - they burned a piece of chicken and melted greasy bagged cheese on it, and air-fried pre-made grease-nuggets.
The salsa looks passable.
I would never make this again.
I mean, I could tell based on my understanding of physics and cooking that it was not going to turn out as one would hope.
But I plowed through and made it anyways. In the end, every single concern I had about this preparation rang true.
I knew going in that it couldn't possibly cook consistently because the bottom would be a solid mass and the top would be split apart with varying gaps.
I knew that convection would not carry the moisture away from the bottom of the fins but it would desiccate the tops properly. I felt that the tops 1/3 would have crispy delicious skins but the base would have tough leather. I was right.
I knew that both ends would be rock hard and inedible but it had to be that way in order for the thicker parts to absorb enough heat.
I knew that applying an oil to the top was a very delicate game because it would just saturate into a grease pool if it dripped/pooled to the lower part.
I feel like this is a misbegotten recipe. A big series of fanciful ideas that are visually impressive but do not deliver in the taste department. Seems like it's from a time before cooking science was well understood.