Could you guys give me some tips overall how to become better ? Also rate the food if it’s possible. The risotto might be too mushy
by WeakRain4565
15 Comments
flexfoodlife
That looks great!
VirtualAverage5776
Risotto looks amazing!
cesko_ita_knives
Is the last one vitello tonnato? Judging by the look of it and the ingredients (capers?) it might be, and if it is I’d suggest using more sauce, if possible, because it looks very good but as a customer nothing frustrates me more than receiving this wonderful dish with not enough sauce to go with the meat. Other than that looks very good and the presentation is inviting!
WeakRain4565
Want to mention that I came as a dishwasher when I was 18 and everything that I’ve learnt is from what I saw. I didn’t made any practice or school lessons. So any advice would be great.
TraveleraddictVP
It looks all good and tasty, that’s for sure. But… i wouldn’t call it gastronomy!
Outside-Try2129
Hey man, dishes look vibrant.
You are clearely skilled and im proud you looking for italian culture.
1) this risotto to me looks slightly too liquid, i would concentrate/reduce it abit more. And are those fresh tomatoe slices? They look beautiful, but im not sure if that acidity is needed there.
2) is this a beef tartare?
3) this looks incredible. Just my personal 2 cents; in piatta dishes im not a huge fan of decorating and garnitures with a regular circle around the dish. And careful with the broth there, it seems theres much liquid there as well.
4) a classic, perfectly cooked
I would devore all of that, sharing my feedbacks just because you asked for it.
LegitimateBeat603
I get that people want to be encouraging, and I’m sure the dishes taste alright, but as an italian let me give you some tips:
– The asparagus risotto itself looks passable (seems to need a bit more mantecatura, almost looks like a soup), the presentation is horrid: it does not call for parsley/cilantro and the way you just scattered bruised green bits around the plate is really unappealing. The sliced cherry tomato at the center is also a sin: an italian would never make this pairing and there are reasons for it. It would not add to the taste and it surely does not add to the presentation. Italian cooking is as essential as it gets, your risotto can shine on its own without the seemingly mandatory greens + cherry tomatoes.
– The tartare looks nice and appetizing, but add some variety and color to that salad: arugula, valeriana, orange slices, raw fennel, sundried cherry tomatoes, any veg that goes well raw with the fish and is visually appealing to you, and for the love of God: turn that fucking basil leaf on the side that God intended, why are we looking at its underside?
– The pasta: you almost nailed it (except the shrimp, cabochons watching from the sidelines, why? Place them in the center around the cherry tomato or just have them in the pasta) but then you go and sprinkle the fucking bruised parsley around like you are some kind of vegan salt bae? Again? Are you on Big Parsley’s payroll?
– The vitello tonnato: looks veeeeery nice, I would snort it. Not traditional because sauce goes on top, smothering the meat, and the meat is usually sliced thinner and cooked through, but I actually prefer your version to the traditional one so… WHY THE FUCKING BRUISED PARSLEY IT IS NOT ANYWHERE IN THE RECIPE AND WILL RUIN THE TASTE STOP WITH THAT GREEN STUFF IT IS KILLING YOUR PRESENTATION AND MAKING IT LOOK AMERICAN
With love, a concerned italian
Other-Confidence9685
Yeah, forget about that gastronomy nonsense and go back to real cooking
Bissy2
Looking good!
1. Risotto seems to have a bit too much water, but does not have to be. 2. 3. Looks good, but cant say more since I know too little in these kinds of recipes. 3. Meat look great (normally cooked more, but this is just as good)(I am sure you cooked it with bay leaves, carrot, celery and more), but the sauce seems a bit thick? Did you put any kind of liquid in it (meat broth, pickle water, white wine) in it? It seems you put some vinegar on the meat afterward? Would love to know more about it! Depending on the region, the recipe can change a lot, I prefer it a bit thinner, with some pickle water and capers blended into it. But that’s just me, still look very good!
Comfortable-Song6625
sorry, can’t really give tips until you give me a taste of that delicious looking food
Honest-Mastodon6176
Oddio il vitello tonnato sembra delizioso!! Complimenti, io non sarei capace a farlo a casa da sola
RioMetal
Hi, I’m Italian and I’m happy to see someone that is interested in our cooking; keep up with the good work!
BrianRampage
Someone needs to give you a parsley intervention.
medium-rare-steaks
Look up the word “contrived” in the dictionary for your plating style.
Mak_daddy623
I would like the plate clean on that vitello tonnato.
15 Comments
That looks great!
Risotto looks amazing!
Is the last one vitello tonnato? Judging by the look of it and the ingredients (capers?) it might be, and if it is I’d suggest using more sauce, if possible, because it looks very good but as a customer nothing frustrates me more than receiving this wonderful dish with not enough sauce to go with the meat. Other than that looks very good and the presentation is inviting!
Want to mention that I came as a dishwasher when I was 18 and everything that I’ve learnt is from what I saw. I didn’t made any practice or school lessons. So any advice would be great.
It looks all good and tasty, that’s for sure. But… i wouldn’t call it gastronomy!
Hey man, dishes look vibrant.
You are clearely skilled and im proud you looking for italian culture.
1) this risotto to me looks slightly too liquid, i would concentrate/reduce it abit more. And are those fresh tomatoe slices? They look beautiful, but im not sure if that acidity is needed there.
2) is this a beef tartare?
3) this looks incredible. Just my personal 2 cents; in piatta dishes im not a huge fan of decorating and garnitures with a regular circle around the dish. And careful with the broth there, it seems theres much liquid there as well.
4) a classic, perfectly cooked
I would devore all of that, sharing my feedbacks just because you asked for it.
I get that people want to be encouraging, and I’m sure the dishes taste alright, but as an italian let me give you some tips:
– The asparagus risotto itself looks passable (seems to need a bit more mantecatura, almost looks like a soup), the presentation is horrid: it does not call for parsley/cilantro and the way you just scattered bruised green bits around the plate is really unappealing. The sliced cherry tomato at the center is also a sin: an italian would never make this pairing and there are reasons for it. It would not add to the taste and it surely does not add to the presentation. Italian cooking is as essential as it gets, your risotto can shine on its own without the seemingly mandatory greens + cherry tomatoes.
– The tartare looks nice and appetizing, but add some variety and color to that salad: arugula, valeriana, orange slices, raw fennel, sundried cherry tomatoes, any veg that goes well raw with the fish and is visually appealing to you, and for the love of God: turn that fucking basil leaf on the side that God intended, why are we looking at its underside?
– The pasta: you almost nailed it (except the shrimp, cabochons watching from the sidelines, why? Place them in the center around the cherry tomato or just have them in the pasta) but then you go and sprinkle the fucking bruised parsley around like you are some kind of vegan salt bae? Again? Are you on Big Parsley’s payroll?
– The vitello tonnato: looks veeeeery nice, I would snort it. Not traditional because sauce goes on top, smothering the meat, and the meat is usually sliced thinner and cooked through, but I actually prefer your version to the traditional one so… WHY THE FUCKING BRUISED PARSLEY IT IS NOT ANYWHERE IN THE RECIPE AND WILL RUIN THE TASTE STOP WITH THAT GREEN STUFF IT IS KILLING YOUR PRESENTATION AND MAKING IT LOOK AMERICAN
With love, a concerned italian
Yeah, forget about that gastronomy nonsense and go back to real cooking
Looking good!
1. Risotto seems to have a bit too much water, but does not have to be.
2. 3. Looks good, but cant say more since I know too little in these kinds of recipes.
3. Meat look great (normally cooked more, but this is just as good)(I am sure you cooked it with bay leaves, carrot, celery and more), but the sauce seems a bit thick? Did you put any kind of liquid in it (meat broth, pickle water, white wine) in it? It seems you put some vinegar on the meat afterward? Would love to know more about it! Depending on the region, the recipe can change a lot, I prefer it a bit thinner, with some pickle water and capers blended into it. But that’s just me, still look very good!
sorry, can’t really give tips until you give me a taste of that delicious looking food
Oddio il vitello tonnato sembra delizioso!! Complimenti, io non sarei capace a farlo a casa da sola
Hi, I’m Italian and I’m happy to see someone that is interested in our cooking; keep up with the good work!
Someone needs to give you a parsley intervention.
Look up the word “contrived” in the dictionary for your plating style.
I would like the plate clean on that vitello tonnato.