second picture is vegetarian chicken (a Gardein breaded patty that I scraped the breading off of, then baked. not my finest moment, but it ended up tasting great and looked so much like chicken on the inside)!
this is my first attempt at a more “professional” way of plating, if you will (not sure the right word to use). no clue how i objectively did, but i feel proud! 🙂
by EatsSporks
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I mean for a first attempt as a home cook, not bad by any means. Here’s a few things to improve in the spirit of this sub almost exclusively crapping on everything (I do it too, no shame)
Puree isn’t smooth at all. If you want a bright orange puree that’s smooth, you need liquid. Add carrot juice, make it look nice.
Whole chicken thighs deserve chicken skin. You deserve crispy chicken skin. It tastes nice and looks nicer. Buy bone in, debone, cook on medium heat skin side for 80% of the cook. Turn over to finish and baste to keep the skin crispy.
Roasted veggies could use more color, everything I roast gets a nice sear first unless I’m hungover or really schlupping it.
Plating composition could be a lot better. You’ve got a semi burnt skinless thigh, a pile of veg, and a bright colored puree. Green stuff would play well with your colors. Think herbs, green veg, an infused oil. Maybe you run small little groups intended to be eaten as one or two bites, you carve the chicken and serve it on top or next to a small pile of your roasted veg. It’s definitely not an easy task making pedestrian food look like it’s worth a 50$ bill, but foundationally it could turn into something really pretty with a fair amount of work.