I was looking at the hotel’s “biscuits and gravy” breakfast option this morning and in hindsight I somewhat wish that it looked like yours (we will try and forget this morning’s flavour profile).
I take it that the chicken was pressed with transglutaminase and then SV’d?
Those look like corn shoots on the biscuits themselves.
the chicken is a breast; brined, sous-vide, and trimmed
the gravy was set with agar so that it could be heated and retain it’s shape…with a little gelatin to soften the texture
good call on the corn shoots
Playing with Fire and Water 
whst “chem” is needed for the sheet sauce
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I was looking at the hotel’s “biscuits and gravy” breakfast option this morning and in hindsight I somewhat wish that it looked like yours (we will try and forget this morning’s flavour profile).
I take it that the chicken was pressed with transglutaminase and then SV’d?
Those look like corn shoots on the biscuits themselves.
LikeLike
the chicken is a breast; brined, sous-vide, and trimmed
the gravy was set with agar so that it could be heated and retain it’s shape…with a little gelatin to soften the texture
good call on the corn shoots
LikeLike