I am not a professional. I am a home cook who severely struggles with plating and looking for advice.
Vichyssoise with chive oil and chives. Drug a toothpick through it in an attempt to distribute.
Right away, I feel the pooling of the chive oil in the middle is an issue. Should it be drops or rings?
Again, any advice is helpful. Thanks.
by branchlizard
5 Comments
Sorry I have no advice to offer but I lol’d at your using drug as the past tense of drag instead of dragged.
(If it tastes good then that’s 80% of the battle.)
Did you drop the oil with a spoon? I’m guessing you did. The oil will always try to find the other oil. If it all goes down together it will be easier and it will just pool together in the middle. Find yourself a squirt bottle with a fine tip. Any new one should do the trick. When you’re dropping your oil just barely squeeze the bottle and the oil should just drip out one drop at a time. It might take a little practice. Just quickly drizzle the oil over the soup.
Work on those chive cuts, and get rid of the cross in the middle.
By no means am I an expert. I’ll just give my thoughts. The pooling might be caused by the chives making an X in the middle. If you take those out and thinly slice the chives and garnish, you won’t have the pooling. Otherwise, it looks great!
About as thin as possible, the thickness of a toothpick roughly and slicing them on a bias would help with presentation.
Use a darker dish so the light color of the soup stands out more.