Braised Lamb, Maple Honey Reduction, Garden Tomato Basil Risotto
Plating noob, having fun though! Been making decent food for a while but never plated. Trying to elevate! Tips warmly welcomed.
by Agile-Minimum2862
2 Comments
fuegointhekitchen
Idk how I feel about maple and honey with tomato and basil.
also the risotto looks pretty stiff
Nomadic_Chef
Your risotto looks like it’s been sitting out for at least 30mins, it looks petrified. Maple *and* honey? That’s a lot of sugar and yet it looks like it’s as thin as water. How was it reduced? With what? And those flavours with tomato and basil is absolutely too busy. There’s too much going on. You want controlled chaos not just flat out chaos, your Parm, I’m assuming that’s what it is, looks like it’s been out for quite some time too. It’s sweating like it just ran 30km.
Sorry if it seems mean, I just came off a 10hr shift, I’m exhausted and in pain, not trying to be a cunt just don’t have the energy to mask.
2 Comments
Idk how I feel about maple and honey with tomato and basil.
also the risotto looks pretty stiff
Your risotto looks like it’s been sitting out for at least 30mins, it looks petrified. Maple *and* honey? That’s a lot of sugar and yet it looks like it’s as thin as water. How was it reduced? With what? And those flavours with tomato and basil is absolutely too busy. There’s too much going on. You want controlled chaos not just flat out chaos, your Parm, I’m assuming that’s what it is, looks like it’s been out for quite some time too. It’s sweating like it just ran 30km.
Sorry if it seems mean, I just came off a 10hr shift, I’m exhausted and in pain, not trying to be a cunt just don’t have the energy to mask.