Rack of lamb with a black olive puree glazed potato tourne’s glazed fennel caramelized shallot and a pan sauce
sorry for the background culinary school plate we dont have nice tables to take pics:~
by Parking_Ad_3307
21 Comments
_FSMV_
Like lickin shit smear off a toilet bowl 🤤
kezalb
Just my personal opinion, but I really don’t like the aesthetic of the sauce going to the edge of the plate. I think if you wipe the rim, it will provide a really visually satisfying framing to the dish.
duskymourn
Honestly it looks like someone projectile shat it onto the plate, sauce on the edges is kinda no, maybe try wiping the rim or slathering the lamb with it?
iwasinthepool
Oh yeah, I forgot what plates looked like I’m 2014. Seriously though, stay away from the splattered sauce. It’s over. Work on the sear on the lamb. Sit it on the bone for a few minutes at the beginning of your cook to render some of that fat and darken the skin. Caramelize the open side of the onion so it’s nice and dark, but then showcase it to the guest. The rest of the veg look like they could be a little darker too. Strain the light sauce, dollop the darker sauce.
fddfgs
How hard did you throw the food at this plate?
chocolatejacuzzi
It would be great without the splatter.
Beginning_Coyote_785
Here’s some constructive advice mate, Your Knife work is good, your potatoes and vegetables are neat. I think if you French your bones lose the splatter and try to centralise everything and clean it up a bit. You’ll find that less is more if you know what I mean. Sauce could be a bit richer , more reduction, less starch, I get that your experimenting to find your style but, clean plates centralise the eye and allow focus on what’s really important and that’s the cook on the meat the veg, starch and the sauce Keep at it young blood, takes a while to get there but when the penny drops you’ll know !! Happy cooking 🙂
bluedicaa
This is so angry 2009 market crash lost my house and dignity but not my job fuck you plating
jorateyvr
Personal opinion, clean the bones a bit more
ConjeturaUna
Lose the splatter.
I personally love the extra fat on the bone.
jeffsaidjess
Looks like diarrhoea on the plate ngl
Fuck-MDD
I don’t want to reiterate what everyone else said, so I’ll just say, aesthetically, this is screaming for more green.
the_bollo
I’ve never seen a single person compliment the splatter aesthetic. Makes me wonder who it’s even for.
LibertySky21
Plating is fine but next time try to use a clean plate
NigerianPrinceClub
I gotta say I like the splatter effect
ranting_chef
Lose the blood-splatter effect. Looks sloppy.
ScumBunny
Tighten up that sauce mate. Looks like a shit. Maybe pool it under the lamb, and add a little more wine to ‘redden’ it up.
A nice char on the veg would be good, perhaps a sprig of rosemary or mint as well, depending on the components of the sauce.
There’s definitely some potential here, but you never want to make a brown sauce look like it came out of someone’s ass😆
Edit: went back and read that it’s a ‘black olive puree.’ Get rid of that altogether and do a pan jus with wine. What are you even *thinking* just blending up black olives on a lamb dish??
‘Glazed, glazed, glazed🙄’ spice it up a bit! Give us a crust on that shank, and some flavor in those veg!
21 Comments
Like lickin shit smear off a toilet bowl 🤤
Just my personal opinion, but I really don’t like the aesthetic of the sauce going to the edge of the plate. I think if you wipe the rim, it will provide a really visually satisfying framing to the dish.
Honestly it looks like someone projectile shat it onto the plate, sauce on the edges is kinda no, maybe try wiping the rim or slathering the lamb with it?
Oh yeah, I forgot what plates looked like I’m 2014. Seriously though, stay away from the splattered sauce. It’s over. Work on the sear on the lamb. Sit it on the bone for a few minutes at the beginning of your cook to render some of that fat and darken the skin. Caramelize the open side of the onion so it’s nice and dark, but then showcase it to the guest. The rest of the veg look like they could be a little darker too. Strain the light sauce, dollop the darker sauce.
How hard did you throw the food at this plate?
It would be great without the splatter.
Here’s some constructive advice mate,
Your Knife work is good, your potatoes and vegetables are neat. I think if you French your bones lose the splatter and try to centralise everything and clean it up a bit. You’ll find that less is more if you know what I mean. Sauce could be a bit richer , more reduction, less starch, I get that your experimenting to find your style but, clean plates centralise the eye and allow focus on what’s really important and that’s the cook on the meat the veg, starch and the sauce
Keep at it young blood, takes a while to get there but when the penny drops you’ll know !! Happy cooking 🙂
This is so angry 2009 market crash lost my house and dignity but not my job fuck you plating
Personal opinion, clean the bones a bit more
Lose the splatter.
I personally love the extra fat on the bone.
Looks like diarrhoea on the plate ngl
I don’t want to reiterate what everyone else said, so I’ll just say, aesthetically, this is screaming for more green.
I’ve never seen a single person compliment the splatter aesthetic. Makes me wonder who it’s even for.
Plating is fine but next time try to use a clean plate
I gotta say I like the splatter effect
Lose the blood-splatter effect. Looks sloppy.
Tighten up that sauce mate. Looks like a shit. Maybe pool it under the lamb, and add a little more wine to ‘redden’ it up.
A nice char on the veg would be good, perhaps a sprig of rosemary or mint as well, depending on the components of the sauce.
There’s definitely some potential here, but you never want to make a brown sauce look like it came out of someone’s ass😆
Edit: went back and read that it’s a ‘black olive puree.’ Get rid of that altogether and do a pan jus with wine. What are you even *thinking* just blending up black olives on a lamb dish??
‘Glazed, glazed, glazed🙄’ spice it up a bit! Give us a crust on that shank, and some flavor in those veg!
That onion looks like an eyeball.
Classic all brown shart plate
What is the thing that looks like an eyeball?
[removed]