48 hr sous vide shortrib, polenta, balsamic miso mushroom sauce, micro green. Looking for suggestions to make it more appealing.
48 hr sous vide shortrib, polenta, balsamic miso mushroom sauce, micro green. Looking for suggestions to make it more appealing.
by meatgoblin
4 Comments
SignificantResult914
A plate/bowl to hold the entire short rib, that looks really awkward to eat. BUT, it looks absolutely delicious & if you’d drop the recipe for the balsamic miso mushroom sauce, that would be amazing!
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I think small bowl w the short rib sticking out seems pretentious and probably hard to eat. I would use a bigger bowl with the protein centered
EdzyFPS
Use a rectangular bowl or cut the short rib in half.
HeardTheLongWord
Everyone else has clocked the plate so I’ll leave it. I’d love to see some acid or heat – maybe a radish compressed with some vinegar, or a chili oil. It looks delicious af right now, just needs a touch of contrast.
4 Comments
A plate/bowl to hold the entire short rib, that looks really awkward to eat. BUT, it looks absolutely delicious & if you’d drop the recipe for the balsamic miso mushroom sauce, that would be amazing!
I think small bowl w the short rib sticking out seems pretentious and probably hard to eat. I would use a bigger bowl with the protein centered
Use a rectangular bowl or cut the short rib in half.
Everyone else has clocked the plate so I’ll leave it. I’d love to see some acid or heat – maybe a radish compressed with some vinegar, or a chili oil. It looks delicious af right now, just needs a touch of contrast.