Just a hobbyists, made this for me and my wife tonight,, plating tips?
by Merely-a-Flesh-Wound
7 Comments
BieverWeeber
I can’t speak for the layout nor how to plate the components, since I myself am still trying to get better at it, but I don’t think the colour of the plate is doing any favour.
markusdied
the plate is not doing it for me slime
PxN13
Looks really off putting and slimy.
lcdroundsystem
I bet this tastes good but you have a lot of work to do.
Spirited-Arm-5799
Disclaimer: Not a chef, my opinion is probably shit.
I think the semifreddo and the fruit should be separate courses. They don’t really seem to go together as it is. If you really want to combine them I would incorporate them a different way.
SpinachPositive7503
Outside of other criticisms, the black plate itself i think was the wrong choice
LalalaSherpa
Unfortunately the honey balsamic is kinda lost on the black plate.
But I love that this is a non-traditional & unexpected combination both visually and flavor-wise.
Are those yams, or figs?
I would 100% try this, these flavors sound great and the contrasting textures between the semifreddo and other components sounds promising.
7 Comments
I can’t speak for the layout nor how to plate the components, since I myself am still trying to get better at it, but I don’t think the colour of the plate is doing any favour.
the plate is not doing it for me slime
Looks really off putting and slimy.
I bet this tastes good but you have a lot of work to do.
Disclaimer: Not a chef, my opinion is probably shit.
I think the semifreddo and the fruit should be separate courses. They don’t really seem to go together as it is. If you really want to combine them I would incorporate them a different way.
Outside of other criticisms, the black plate itself i think was the wrong choice
Unfortunately the honey balsamic is kinda lost on the black plate.
But I love that this is a non-traditional & unexpected combination both visually and flavor-wise.
Are those yams, or figs?
I would 100% try this, these flavors sound great and the contrasting textures between the semifreddo and other components sounds promising.