Caprese Salad(heirloom and blistered cherry tomatoes, basil puree,mozzarella, micro basil, balsamic reduction and pearls)
Caprese Salad(heirloom and blistered cherry tomatoes, basil puree,mozzarella, micro basil, balsamic reduction and pearls)
by CosmicRebel111
7 Comments
icecoldcarr0ts
0/10 not enough balsamic vinegar all over the plate. You want a completely black pool of the stuff.
NYEDMD
Beautiful. Solid “A”; A+ with another group of pearls.
Tatertotfreak74
Please for the love of god ENOUGH with the balsamic glaze
Seven7mk
Olive oil instead of balsamic
Aslan-the-Patient
So here’s an idea, make a ⭕ parmesan balsamic tuille , arrange the ‘caprese’ in a circle and set it on top, garnish with micro basil. Nestle the pearls in the salad alternate the ingredients with the pearls being a little offset… Maybe make them a nice spicy ex. virgin olive oil pearl rather than balsamic it’s probably a bit overpowering for the dish tbh, either way drizzle a little over the cherry tomatoes and mozz before adding the garnish. The tuille would help tone it down too and add another nice layer of savoury ness and some texture. Don’t be shy of freshly cracked pepper (personal preference 🫦🤌)
jairngo
The balsamic reduction looks horrible
PerpendicularTomato
Straight up glaze is a bit hardcore but the plating is beautiful I think and everything looks very fresh.
A suggestion could be to dilute the glaze with a tiny bit of water/olive oil and dip those mozzarella balls halfway into the diluted glaze (you can also go full glaze if the color is better), and I think you’ll get a nicer effect. Also, add more basil herbs are always nice.
Or
Instead of putting the glaze in a circle, which focuses your eyes to the middle naturally, isn’t in great use here, because there’s nothing in the middle. If you’re going for the off center look, stay of center with your whole concept. I would just add dots of glaze to the salad and maybe couple on the plate, but everything should be fitting together, so I would put dots only on that side of the plate, where the salad is.
One last suggestion, if you like circles and colors and stuff try to make some herb oils like basil oil or mint oil (use blanched spinach as colorant), it’s not as strong as a vinegar glaze, has a lot of nice color and adds pleasent aromas
Just suggestions I could think of not trying to be Gordon Ramsay or something gl bro
Edit: last thing, I would put this in a much smaller plate for that size meal
7 Comments
0/10 not enough balsamic vinegar all over the plate. You want a completely black pool of the stuff.
Beautiful. Solid “A”; A+ with another group of pearls.
Please for the love of god ENOUGH with the balsamic glaze
Olive oil instead of balsamic
So here’s an idea, make a ⭕ parmesan balsamic tuille , arrange the ‘caprese’ in a circle and set it on top, garnish with micro basil. Nestle the pearls in the salad alternate the ingredients with the pearls being a little offset… Maybe make them a nice spicy ex. virgin olive oil pearl rather than balsamic it’s probably a bit overpowering for the dish tbh, either way drizzle a little over the cherry tomatoes and mozz before adding the garnish. The tuille would help tone it down too and add another nice layer of savoury ness and some texture. Don’t be shy of freshly cracked pepper (personal preference 🫦🤌)
The balsamic reduction looks horrible
Straight up glaze is a bit hardcore but the plating is beautiful I think and everything looks very fresh.
A suggestion could be to dilute the glaze with a tiny bit of water/olive oil and dip those mozzarella balls halfway into the diluted glaze (you can also go full glaze if the color is better), and I think you’ll get a nicer effect. Also, add more basil herbs are always nice.
Or
Instead of putting the glaze in a circle, which focuses your eyes to the middle naturally, isn’t in great use here, because there’s nothing in the middle. If you’re going for the off center look, stay of center with your whole concept. I would just add dots of glaze to the salad and maybe couple on the plate, but everything should be fitting together, so I would put dots only on that side of the plate, where the salad is.
One last suggestion, if you like circles and colors and stuff try to make some herb oils like basil oil or mint oil (use blanched spinach as colorant), it’s not as strong as a vinegar glaze, has a lot of nice color and adds pleasent aromas
Just suggestions I could think of not trying to be Gordon Ramsay or something gl bro
Edit: last thing, I would put this in a much smaller plate for that size meal