Oysters: Cucumber & Mint, Summer Salsa, Pomegranate Mignonette and a Green Apple Chive Mignonette
Oysters: Cucumber & Mint, Summer Salsa, Pomegranate Mignonette and a Green Apple Chive Mignonette
by Living-Airline9487
4 Comments
Affectionate_Most_64
Hate to be this guy but seems like a lot of food is going to go in the trash for each dish.
Adventurous_Bake
The plate is beautiful, but it feels more like a cookbook illustration than a plate you would get in a restaurant: half of the plate is not there to be eaten.
Knff
Interesting combos but its ratio’d too heavy on the mignonette. No way these are balanced.
willurnot
Personally when plating the less said the better. Use negative space to draw contrast and showcase everything in proportions that would actually be appropriate for consumption.
For instance on your plate you have made efforts towards a visually appealing spread an important sense to consider is sight so good path to be on. However if I was expecting everything on the plate to be eaten then one might adjust quantities of let’s say red onion and chives. I don’t eat these items in this manner so might consider less of each and maybe a decent pinch of luxurious finely chopped (very finely) chives. This would make the quantity palatable. Maybe a thin slice but with an extreme bias on the onions while still maintaining a bite size. Remember it’s likely they’re biting other ingredients at the same time so imagine what one entire bite would look like and create proportions from there. No one wants a mouthful so keep expected bitesizes rather petite. Like what a slightly elderly woman of a small stature would take.
4 Comments
Hate to be this guy but seems like a lot of food is going to go in the trash for each dish.
The plate is beautiful, but it feels more like a cookbook illustration than a plate you would get in a restaurant: half of the plate is not there to be eaten.
Interesting combos but its ratio’d too heavy on the mignonette. No way these are balanced.
Personally when plating the less said the better. Use negative space to draw contrast and showcase everything in proportions that would actually be appropriate for consumption.
For instance on your plate you have made efforts towards a visually appealing spread an important sense to consider is sight so good path to be on. However if I was expecting everything on the plate to be eaten then one might adjust quantities of let’s say red onion and chives. I don’t eat these items in this manner so might consider less of each and maybe a decent pinch of luxurious finely chopped (very finely) chives. This would make the quantity palatable. Maybe a thin slice but with an extreme bias on the onions while still maintaining a bite size. Remember it’s likely they’re biting other ingredients at the same time so imagine what one entire bite would look like and create proportions from there. No one wants a mouthful so keep expected bitesizes rather petite. Like what a slightly elderly woman of a small stature would take.