Almost everything at my meal last night seemed to have been prepared sous vide (based on texture, not written description), but with limited or non existent searing / external cook. Did not enjoy it all. What do others think in terms of how to best serve?
by thunderberry_real
16 Comments
That is just awful. Why skip the non-enzymatic browning stage?
Yea that looks unappetizing…
My dog upchucked something physically identical to this just this morning…
What was it meant to be? Poached salmon?
What is that growing on top of whatever I am looking at?
Don’t do brown sauce on brown plates.
That looks awful
Serving meat that needs to be cut in a bowl is a turnoff. But that on a flat plate.
A white plate would have done the presentation a bit of good. Personally I only do chicken sous vide if it’s going to be cubed or shredded to go into a dish, not as its own thing.
respectfully, no.
This color plate does not bode well with the chicken breast/thigh/whatever that is.
White plate, more vibrant spooned sauce, and needs more green. Its cliche but a pair of crossed chives would help this plating a ton.
Looks like a human liver…. Pass
“What is it, precious? What is it?”
The chicken has pimples?
The other unappealing yellow sludge (towards the bottom of the brown sauce on the brown bowl) is some sort of polenta.
that does not look good
is that salmon? If it’s not…oh boy.