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Have you noticed how the idea of a 'steak' has changed lately? It used to be all about the meat, but now, we're seeing something new and exciting on our plates. Take my recipe for Cauliflower Steak, for example.
It's funny to think about how we've always associated 'steak' with a particular taste. But now, it's becoming more about the visuals, the cut, the presentation. That's what's really exciting about cooking these days – we're constantly redefining what food can be.
So, the next time you're out at a restaurant and you order a steak, don't be too surprised if what you get isn't meat.
Sweet potatoes, peeled and cubed: 2 large
Cardamom pods: 4-5 (or 1 teaspoon ground cardamom)
Cauliflower, cut into 1-inch thick slices: 1 large head
Olive oil: 2-3 tablespoons
Salt: to taste
Pepper: to taste
Butter: 2 tablespoons (optional)
Fresh herbs (thyme or parsley), for garnish
Boil the sweet potatoes in salted water with a few cardamom pods until completely tender. Once cooked, drain and remove the cardamom pods (if using whole).
Mash the sweet potatoes with a fork or purée with a blender, adding a pinch of ground cardamom, salt, pepper, and a touch of butter if desired, until smooth and creamy.
For the cauliflower steaks, pre-cook the slices by boiling or steaming until they are just tender. Heat a grill pan with a drizzle of olive oil over medium heat. Grill the cauliflower steaks until they are nicely charred on both sides, seasoning with salt and pepper to taste.
To serve, spoon a generous amount of cardamom sweet potato purée onto a plate, and place a grilled cauliflower steak on top. Garnish with fresh herbs for a pop of color and flavor. Enjoy the sweet and aromatic purée combined with the savory char of the cauliflower.
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Grab your phone and open the AR View
Find a flat surface
Project the food onto the surface