I am an amateur home cook. No culinary instruction, just youtube videos I guess. I like plating dishes, and I am certainly overwhelmed by the quality and beauty of the plates shown here, but there’s only one way to learn. I would appreciate if you have some pointers on how to improve.
Notes about this one: I burnt the mushrooms, yes. Got distracted with the other stuff. I don’t think the roasted tomato added anything, but originally i though some red color would be nice. Also in picture is a slice of toasted ciabatta.
I feel there’s too much in the plate. The portion size was ok, maybe a tad too much. It was a 3 course dinner, so I felt this would be ok, but, visually feels too much maybe?
Also I don’t like the bubbles in the sauce. I am not sure how I could get rid of them. A blowtorch? Let the sauce rest longer before serving?
Finally, I should have taken an overhead picture for this sub. I am afraid I forgot.
Thank you for your thoughts.
yells_at_bugs
That sounds tasty and looks it as well. Bravo.
chefadams
Perfection on the steak cook. Looks amazing!
cooldudeman007
Looks good, I agree that it is too much for the plate
bebopboopy
Vibrant color on the chimichuri — I’ve never seen it blended into a sauce before. I’d be a happy guest at your dining room table!
GrandOpening
I agree with you that the portion size is a tad too much. As far as the tomato, it does look superfluous. As for the steak, it looks like a lovely, even sear/cook. I prefer either fully whole or sliced over cutting a corner for a peak at the doneness. As for the mushrooms, I would like to give you a hard rule to hold yourself to: Burnt/overcooked food is not something I would serve to someone else. Therefore, I don’t serve it to me. Be kinder to yourself. As far as the chimichurri goes, it looks pleasant. I am a fan of the more chunky sauce productions. No detractions with your presentation there. After all that, you have some lovely green, orange, and yellow to work with the browns. It is a good idea to break up the dominant color with others. In the future, you may try: The chimichurri in its current position at 6 o’clock and the fondant potatoes (as is) at a 12 o’clock position. The asparagus and carrot create a V in front of the potatoes. Slice the steak and fan the pieces from the asparagus to the carrots, with the base of the fan established on top of the potatoes. You could also garnish with chopped cilantro leaves for more green, if desired.
Correct_Freedom5951
How did you make the chimi sauce?
vsimanis
Your instinct to keep everything close together on a plate is on the right track. It shows confidence. But there are too many elements that drown out the nicely cooked steak. Chimi, steak, asparagus. Forget the rest
8 Comments
I am an amateur home cook. No culinary instruction, just youtube videos I guess. I like plating dishes, and I am certainly overwhelmed by the quality and beauty of the plates shown here, but there’s only one way to learn. I would appreciate if you have some pointers on how to improve.
Notes about this one: I burnt the mushrooms, yes. Got distracted with the other stuff. I don’t think the roasted tomato added anything, but originally i though some red color would be nice. Also in picture is a slice of toasted ciabatta.
I feel there’s too much in the plate. The portion size was ok, maybe a tad too much. It was a 3 course dinner, so I felt this would be ok, but, visually feels too much maybe?
Also I don’t like the bubbles in the sauce. I am not sure how I could get rid of them. A blowtorch? Let the sauce rest longer before serving?
Finally, I should have taken an overhead picture for this sub. I am afraid I forgot.
Thank you for your thoughts.
That sounds tasty and looks it as well. Bravo.
Perfection on the steak cook. Looks amazing!
Looks good, I agree that it is too much for the plate
Vibrant color on the chimichuri — I’ve never seen it blended into a sauce before. I’d be a happy guest at your dining room table!
I agree with you that the portion size is a tad too much.
As far as the tomato, it does look superfluous.
As for the steak, it looks like a lovely, even sear/cook. I prefer either fully whole or sliced over cutting a corner for a peak at the doneness.
As for the mushrooms, I would like to give you a hard rule to hold yourself to: Burnt/overcooked food is not something I would serve to someone else. Therefore, I don’t serve it to me. Be kinder to yourself.
As far as the chimichurri goes, it looks pleasant. I am a fan of the more chunky sauce productions. No detractions with your presentation there.
After all that, you have some lovely green, orange, and yellow to work with the browns. It is a good idea to break up the dominant color with others.
In the future, you may try: The chimichurri in its current position at 6 o’clock and the fondant potatoes (as is) at a 12 o’clock position. The asparagus and carrot create a V in front of the potatoes. Slice the steak and fan the pieces from the asparagus to the carrots, with the base of the fan established on top of the potatoes.
You could also garnish with chopped cilantro leaves for more green, if desired.
How did you make the chimi sauce?
Your instinct to keep everything close together on a plate is on the right track. It shows confidence. But there are too many elements that drown out the nicely cooked steak. Chimi, steak, asparagus. Forget the rest