Crispy Beef Shortribs with white kimchi, honey soy glazed potatoes and spicy mayonnaise
Misstamchiak says: Inspired by his travel in Korea, the beef ribs is first sous vide for 36 hours, then coated with light cornflour before deep frying till golden brown. It's crispy on the outside, pink and juicy on the inside.
This is the light I use for all my low light photos. It's compact and powerful. It's also now on sale at 60% off.
Get it here.
DM me on @foodmento if you get it!