I think we all did quite good wif lamb! I am born in the year of the goat.. and i am cooking my comrades...YEAH!!!
Okay, I think most difficult part of cooking lamb this week is the doneness - a.k.a medium...
well, here some tips...
1) Dont touch the meat too much during frenching for the meat is easiy tear out, the juicy easily flow out, and then we are out!!
2) the rack bones should be really clean... hence technique is important...
3) rack bones should wrap wif foil if to be finish in oven
4) unwrap for presentation (college requirement)
5) for medium, the temperature shld be arnd 65 degrees celcius (invest in thermometer)
6) After panfry, Rest the meat before finish oven for at least 5 mins... rest your meat before cutting the meat for at least 1 min.(this can avoid blooding the plate)
7) ALL RED meat should have sauce at least 2 soupspoon full.
Cons:
1) vege looks very "not interesting"
2) Undercook
Pros:
1) Presentation looks good
2) Not bad color combination
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Cons:
1) sauce is way too little
2) dont put two different herb garnish (from chef Faruk)
3) Presentation too flat, lost of focal Point
Pros:
1) Presentation is not bad if the meat could stand would be better
2) Effort on the crust
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Cons:
1) Both side of the corner looks empty
2) Should draw sauce not pour on it
Pros:
1) Presentation is good
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Cons:
1) The meat portion has the same portion as the vege
2) Deep fry the chillie leaves for presentation
3) Lost the uniqueness of Rack if serve this way
Pros:
1) The sauce is very Symetrical
2) Doneness looks good
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Cons:
1) Undercook
2) Crust dont really look tempting
3) Plate is bloody
4) Plate is too small for main course
Pros:
1) Colour looks nice
2) Effort
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Cons:
1) Color relly dull
2) Should Foil The bone!!
3) Presentation SUCKS!! Whose plating is this?
--- Oh its mine!!
Pros:
1) Effort
2) Good Doneness
3) Good Crust
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Cons:
1) Portion of meat is too little
2) Sauce is drawn too rough
Pros:
1) Nice presentation
2) Colour looks nice
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Cons:
1) Plate is bloody
2) Meat is undercook
3) Plating too flat (make it stand)
Pros:
1) Good Presentation
2) Effort
3) Good Colour Combination
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Cons:
1) Vege portion is too big (almost the size of meat, maybe camera angle)
Pros:
1) A decent Western Nasi Kandar
2) Not bad for colour combination
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Cons:
1) Poor Colour Combination
2) Looks like Western Tandoori Lamb
3) Foil your bones
Pros:
1) ... well, yur couscous looks ok.
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Cons:
1) if the puree is red, it will REALLY obscene!
2) Bad meat portion
Pros:
1) good colour combination
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Cons:
1) Meat is way overcook
2) Plate is slightly bloody
3) Sauce is too little
Pros:
1) Good Colour Combination
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Cons:
1) Inconsistant decoration (1 end looks fine dining and the rest not so fine)
2) Meat looks too dark..(may due to caramelised blood or dirty pan, when u panfry it)
3) sauce not drawn nicely
Pros:
1) Left hand corner looks nice
2) Good color combination on the left corner
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Cons:
1) Vege and cream are harassing each other
2) No sauce??
3) Portion too Little
4) The Olive looks like cockroaches (camera angle problem, sorry)
Pros:
1) Good height
2) Good Colour Combination
