Steak with sautéed asparagus and a red wine reduction
Steak with sautéed asparagus and a red wine reduction
by donguccirice
4 Comments
donguccirice
my last plating post didn’t impress so let me redeem myself.
Philly_ExecChef
Splatter playing with dusty dry pepper and steak juice littered with floating char is not appealing.
Minimalist plating with steak is rarely worth the effort and generally underwhelming, mostly because the accompaniments are underwhelming. Nothing you made was improved but how you plated it. Quite the opposite.
Milagro_Blanco_87
i get what your going for. maybe a little over ooked. Also typically those splattering style aka “roadkill” plating shouldn’t be done with something that would resemble my line cooks boxers after a night out lol. beetroot puree. butternut puree, parsnip? cranberry? dont need micro salad. a few sprigs would do. maybe use something more seasonal. squash or roots. asparagus is more of a spring fling. Just minor critics homie. otherwise i would smash that.
water2wine
The splatter if done in a controlled manner can be pulled off but attention to detail on the other individual components is necessary to make it stand out as deliberate.
When there’s untidiness in general it comes together as sloppy.
The sauce distribution in the middle I feel like should be without gabs.
The onion (?) and asparagus can be tidied up a bit, onion more finely sliced so you cab put a blob and rest the sparguses on top.
Try taking a pinch of alfalfa and sort of roll it very gently as a ball between your palms, the bushel will look much lovelier on the plate.
Most importantly, the meat looks like it’s been gnawed over.
Not unsalvageable though i’d add more contrast in the color scheme, it’s very… brown.
4 Comments
my last plating post didn’t impress so let me redeem myself.
Splatter playing with dusty dry pepper and steak juice littered with floating char is not appealing.
Minimalist plating with steak is rarely worth the effort and generally underwhelming, mostly because the accompaniments are underwhelming. Nothing you made was improved but how you plated it. Quite the opposite.
i get what your going for. maybe a little over ooked. Also typically those splattering style aka “roadkill” plating shouldn’t be done with something that would resemble my line cooks boxers after a night out lol. beetroot puree. butternut puree, parsnip? cranberry? dont need micro salad. a few sprigs would do. maybe use something more seasonal. squash or roots. asparagus is more of a spring fling. Just minor critics homie. otherwise i would smash that.
The splatter if done in a controlled manner can be pulled off but attention to detail on the other individual components is necessary to make it stand out as deliberate.
When there’s untidiness in general it comes together as sloppy.
The sauce distribution in the middle I feel like should be without gabs.
The onion (?) and asparagus can be tidied up a bit, onion more finely sliced so you cab put a blob and rest the sparguses on top.
Try taking a pinch of alfalfa and sort of roll it very gently as a ball between your palms, the bushel will look much lovelier on the plate.
Most importantly, the meat looks like it’s been gnawed over.
Not unsalvageable though i’d add more contrast in the color scheme, it’s very… brown.