Hi everyone
could anyone shed some light on a dish I recently had, which was a beautifully cooked and presented beef cheek. I tried to recreate it at home but it didn’t turn out as I expected. The beef cheeks were braised, shredded then mixed with a reduction of the cooking liquid, then pressed while cooling In baking sheet with another baking sheet on top weighing it down . Then I cut into rectangles and reheated in oven .It tasted fine but I had hope that it would retain its shape and clean edges upon reheating which didn’t happen as it lost its shape when it was hot ( I also tried reheating in liquid but same thing happened)Any ideas how I could get that professional finish on this dish ? TIA for your time