I added a picture of the old plating for reference… Please give me honest feedback. (the avocado is cut into vedges the same size as the orange and beet, but put back together to form athe original half)
by mikulashev
6 Comments
mikulashev
And i want to thank everyone in this subreddit! Its genuinely such a professional and positive community, and an extremely useful tool for my work. So big ups for everyone! And excuse me for my fuck-ass phone camera…
Beginning_Coyote_785
I like the progression, next, try slicing thinly, and fanning it around the inside of a 9/10cm ring, alternate with dots of the crème on the inside and outside, make a split vinaigrette with some of the blood orange juice and some sherry vinegar and e.v.o Dress the centre, and garnish with a small brunoise melange of blood orange and beetroot !! This dish may need like a crisp lavosh to accompany it or something Also I noticed your ricotta is a bit chunky ? Blend with a high speed processor (in a bowl – not a stick blender) fold through some cream and season w s &p
Beginning_Coyote_785
Oddly I like it better but still looks strange having half an avo just slapped on a plate (despite being cut and put back together)
Advanced_Bar6390
Way too busy way too sloppy . Unless thats what you’re going for but this looks too crowded. Also I don’t see the dressing
El-MonkeyKing
This is one of those plating designs that need to be juuuuuust right for it to look like gold. I think the tighter loop of the shingles and it’s gonna pop off
cdmurray88
Just commenting on the title description. Call it a roasted beet, or just a baked beet, but oven baked beet is redundant.
6 Comments
And i want to thank everyone in this subreddit! Its genuinely such a professional and positive community, and an extremely useful tool for my work. So big ups for everyone! And excuse me for my fuck-ass phone camera…
I like the progression, next, try slicing thinly, and fanning it around the inside of a 9/10cm ring, alternate with dots of the crème on the inside and outside, make a split vinaigrette with some of the blood orange juice and some sherry vinegar and e.v.o
Dress the centre, and garnish with a small brunoise melange of blood orange and beetroot !!
This dish may need like a crisp lavosh to accompany it or something
Also I noticed your ricotta is a bit chunky ? Blend with a high speed processor (in a bowl – not a stick blender) fold through some cream and season w s &p
Oddly I like it better but still looks strange having half an avo just slapped on a plate (despite being cut and put back together)
Way too busy way too sloppy . Unless thats what you’re going for but this looks too crowded. Also I don’t see the dressing
This is one of those plating designs that need to be juuuuuust right for it to look like gold. I think the tighter loop of the shingles and it’s gonna pop off
Just commenting on the title description. Call it a roasted beet, or just a baked beet, but oven baked beet is redundant.