Sauce way to thin for that plate… You’d be far better off putting this in any bowl if kept this plating the same.
Also, more (edited) meat
jorateyvr
This looks horrible. Like you literally just dumped a ladle from the grease trap on the plate.
Weird_Vegetable_4441
Umm. I’m no professional but this looks like a kid started messing with their food after they got full.
Available-Oil7673
So i did some research on this dish before commenting and this is lacking a lot. First i would have the steak tips cut a bit more precise and finer to really accentuate the tenderness on a bed of mashed potatoes. Have the red wine beef stock in a small bowl that can still fit on the plate without taking up too much space. Add a bouquet garni on top of three steak to really bring out the savory flavor of it all.
Available-Oil7673
I would also add a little bit more beef to the dish as well. Add that green garnish to the cup of red wine beef stock. FLAVOR is major with this dish and it has a ton of potential to wow the consumer. Good dish choice.
RoseAboveKing
why did you think this made sense on culinary plating sub? everything is extremely thin and truthfully it looks like death
Available-Oil7673
The legendary Julia Child made this dish exquisite
MechanicalBirbs
I love how you artfully placed the overcooked carrots in the thin, greasy, dirty sauce.
You could honestly plate a canned hormel beef stew better than this.
Euphoric_Sherbet2954
Okay different plating, thickened the sauce and added more of the protein. Any better? [https://imgur.com/a/Eh5F3NN](https://imgur.com/a/Eh5F3NN)
9 Comments
Sauce way to thin for that plate… You’d be far better off putting this in any bowl if kept this plating the same.
Also, more (edited) meat
This looks horrible. Like you literally just dumped a ladle from the grease trap on the plate.
Umm. I’m no professional but this looks like a kid started messing with their food after they got full.
So i did some research on this dish before commenting and this is lacking a lot. First i would have the steak tips cut a bit more precise and finer to really accentuate the tenderness on a bed of mashed potatoes. Have the red wine beef stock in a small bowl that can still fit on the plate without taking up too much space. Add a bouquet garni on top of three steak to really bring out the savory flavor of it all.
I would also add a little bit more beef to the dish as well. Add that green garnish to the cup of red wine beef stock. FLAVOR is major with this dish and it has a ton of potential to wow the consumer. Good dish choice.
why did you think this made sense on culinary plating sub? everything is extremely thin and truthfully it looks like death
The legendary Julia Child made this dish exquisite
I love how you artfully placed the overcooked carrots in the thin, greasy, dirty sauce.
You could honestly plate a canned hormel beef stew better than this.
Okay different plating, thickened the sauce and added more of the protein. Any better?
[https://imgur.com/a/Eh5F3NN](https://imgur.com/a/Eh5F3NN)