Any advice on how I can improve my plating? I think I kinda overdid sprinkling of parsley lol
by phries
3 Comments
CactusWillieBeans
I’d skip the parsley. Maybe add fried shallots, and if you want a little color pop then use a spring of fried parsley. You could also purée up some roasted carrots and make a complementary sauce and dot it around appropriately.
Philly_ExecChef
Mmmm, a giant, wooded stalk of rosemary, just like momma used to serve in 1992
BattleDee
Other than strictly presentation for poultry, sprig of rosemary seems out of place.
I second what some people say about the parsley. I think whole leaves would look better.
I, however, don’t think carrot puree would be good for texture.
3 Comments
I’d skip the parsley. Maybe add fried shallots, and if you want a little color pop then use a spring of fried parsley. You could also purée up some roasted carrots and make a complementary sauce and dot it around appropriately.
Mmmm, a giant, wooded stalk of rosemary, just like momma used to serve in 1992
Other than strictly presentation for poultry, sprig of rosemary seems out of place.
I second what some people say about the parsley. I think whole leaves would look better.
I, however, don’t think carrot puree would be good for texture.
Red wine short ribs is always a winner ❤️