Candied Carrots with Pork Steak and a Portobello Mushroom
The dish tasted great, but appearance wise it left something to be desired… Looking for how I could’ve improved the dish
by GENGISKHUNTT
7 Comments
Flangipan
Looks a bit like a map of Africa with vegetable brackets but I am not a professional chef and not sure how to improve that.
BonelessPickle
“Something to be desired”
I desire the rest of my mushroom, good sir.
It’s a shame to put such a tiny piece of mushroom plain on the left when the carrot element looks so lovely, if this was put in front of me my eyes would go straight to the laughable attempt at a mushroom element…
NarrowPhrase5999
Puree the mushroom, sauce it on the plate as a strip/skidmark
Carrots on top crossing over the mushroom puree
Slice the pork and fan on top.
Also shit needs some vivid GREEN to freshen it up, even just a minimal scatter of micro parsley over the top
RouxedChef
I appreciate trying to add color with the herbs, but you need a sharper contrast such as a julienned carrot and jicama “slaw” with red bell pepper, herbs, and lime juice for acidity and colors because it looks like it has a lot of heavy/earthy flavors.
I’M SPIT-BALLING HERE:
Maybe a carrot pavé would be cool to see: shave carrots length-wise into some cream and melted butter and maybe a bit of starch, toss all of it together and layer it into a pan like scalloped potatoes and bake. Once tender, press and chill overnight, and then turn it out and cut into rectangles where you can see the beautiful, thin layers of carrot. Pool your sauce on the plate, carrot goes next to it, pork can go opposite side of the pool, and you could probably do a quenelle of duxcelle. Splash of chili and/or herb oil in your sauce for a little extra brightness/color contrast.
Bassplayer421
I think this is a great starting point! Right off the bat, the easiest thing to improve here is you definitely could make good use out of a weight on that steak to get a good, even sear. Additionaly, as a personal preference I would make use of that sauce over the carrots in a different way, possibly a smear on the bottom of the plate? It feels to me like you’re trying to do something a bit more upscale and classy with this plating, and the stripes don’t fit with that style at least to my mind. You could also try to find some way to add a bit of height to your plate, right now it feels very flat to me. Hope some of this is helpful, good luck and keep it up!
CompetitionOne7801
Those carrots are a gronda knock off, yeah?
cheezit_baby
I think you need a sauce and maybe more height. All the elements feel a little separate
7 Comments
Looks a bit like a map of Africa with vegetable brackets but I am not a professional chef and not sure how to improve that.
“Something to be desired”
I desire the rest of my mushroom, good sir.
It’s a shame to put such a tiny piece of mushroom plain on the left when the carrot element looks so lovely, if this was put in front of me my eyes would go straight to the laughable attempt at a mushroom element…
Puree the mushroom, sauce it on the plate as a strip/skidmark
Carrots on top crossing over the mushroom puree
Slice the pork and fan on top.
Also shit needs some vivid GREEN to freshen it up, even just a minimal scatter of micro parsley over the top
I appreciate trying to add color with the herbs, but you need a sharper contrast such as a julienned carrot and jicama “slaw” with red bell pepper, herbs, and lime juice for acidity and colors because it looks like it has a lot of heavy/earthy flavors.
I’M SPIT-BALLING HERE:
Maybe a carrot pavé would be cool to see: shave carrots length-wise into some cream and melted butter and maybe a bit of starch, toss all of it together and layer it into a pan like scalloped potatoes and bake. Once tender, press and chill overnight, and then turn it out and cut into rectangles where you can see the beautiful, thin layers of carrot. Pool your sauce on the plate, carrot goes next to it, pork can go opposite side of the pool, and you could probably do a quenelle of duxcelle. Splash of chili and/or herb oil in your sauce for a little extra brightness/color contrast.
I think this is a great starting point! Right off the bat, the easiest thing to improve here is you definitely could make good use out of a weight on that steak to get a good, even sear. Additionaly, as a personal preference I would make use of that sauce over the carrots in a different way, possibly a smear on the bottom of the plate? It feels to me like you’re trying to do something a bit more upscale and classy with this plating, and the stripes don’t fit with that style at least to my mind. You could also try to find some way to add a bit of height to your plate, right now it feels very flat to me. Hope some of this is helpful, good luck and keep it up!
Those carrots are a gronda knock off, yeah?
I think you need a sauce and maybe more height. All the elements feel a little separate