Let me know what you lads would change about the platings
Let me know what you lads would change about the platings
by Itz9o
11 Comments
ambienotstrongenough
I might get flamed for this , but portion size on the first one seems a bit large.
lcdroundsystem
Something about the dressing on the first plate is really off putting. The second plate is very wet but looks tasty.
anathemaDennis
Everything reminds me of her
Zeus_Mortie
I don’t have criticism, just wanna say nice job on the consistency of the risotto. I can tell it’s on point just from the photo. It seems like a lot of places like to forget about it on the stove nowadays, and serve it way too thick.
PaperHandsPortnoy
Too much stem on the rainbow chard. Not enough rainbow chard. The split between the chard and the steak makes the plate look not cohesive. Otherwise everything looks good
ConjeturaUna
Everything looks delicious.
If you could rework the sauce on the beet dish. After plating the beets so precisely, then to just squeeze the sauce zigzag over the top loses the esthetic.
Risotto looks clean, love the fried basil.
On the steak dish, the oil dots seem superfluous.
I’d eat those plates clean though.
OrcOfDoom
I’m not a fan of the mosaic on the beets. I think a single color would look better. Imo, the red would contrast with the dressing better.
If you want both colored beets, I would brunoise the golden beets, and use them as a different texture.
I also don’t like the zigzag dressing.
SwrileyJones
Om the first plate I would use drops instead of a drizzle
zckthrppr
The first plate I’m wanting a brighter garnish. There’s beautiful colors and then those dull twigs on top.
Alive-Potato9184
All three looks really nice! Well done!
My only thought: why the chimichurri? There is a much more advanced sauce next to it?
Equivalent-Road7609
Try marinating the beets in your sauce, that way they soften up and you can fold them almost like flowers/roses. Also the sauce won’t look so poopy on top.
A great marinade I use is: smoked mushroom oil, salt, and lemon… it’s killer. Hope this helps
11 Comments
I might get flamed for this , but portion size on the first one seems a bit large.
Something about the dressing on the first plate is really off putting. The second plate is very wet but looks tasty.
Everything reminds me of her
I don’t have criticism, just wanna say nice job on the consistency of the risotto. I can tell it’s on point just from the photo. It seems like a lot of places like to forget about it on the stove nowadays, and serve it way too thick.
Too much stem on the rainbow chard. Not enough rainbow chard. The split between the chard and the steak makes the plate look not cohesive. Otherwise everything looks good
Everything looks delicious.
If you could rework the sauce on the beet dish. After plating the beets so precisely, then to just squeeze the sauce zigzag over the top loses the esthetic.
Risotto looks clean, love the fried basil.
On the steak dish, the oil dots seem superfluous.
I’d eat those plates clean though.
I’m not a fan of the mosaic on the beets. I think a single color would look better. Imo, the red would contrast with the dressing better.
If you want both colored beets, I would brunoise the golden beets, and use them as a different texture.
I also don’t like the zigzag dressing.
Om the first plate I would use drops instead of a drizzle
The first plate I’m wanting a brighter garnish. There’s beautiful colors and then those dull twigs on top.
All three looks really nice! Well done!
My only thought: why the chimichurri? There is a much more advanced sauce next to it?
Try marinating the beets in your sauce, that way they soften up and you can fold them almost like flowers/roses. Also the sauce won’t look so poopy on top.
A great marinade I use is: smoked mushroom oil, salt, and lemon… it’s killer. Hope this helps