T-bone steak cooked sous vide, with broccolini and potato gems cooked in beef fat.
Broccolini is a hybrid of conventional broccoli and Chinese kale, resulting in a similar appearance but with longer, thinner stalks and smaller, looser florets.
Key differences include:
Taste and Texture: Broccolini has a milder, sweeter flavour with tender, edible stems. Broccoli has an earthier, slightly bitter taste with thicker stalks that may require more preparation.
Nutritional Differences: Broccolini contains significantly more Vitamin A, while broccoli has almost double the amount of Vitamin C.
Potato gems cooked in beef fat are amazing. The mouthfeel is the best.
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