Hello community,
It's the guy who did duck last time and got violated for the sauce on the edges. I'm here again, with my second attempt in plating.
So, few things I already know:
• probably should have used less sauce, I overestimated by how much it is going to spread out.
• could have used more browning on the carrots, but taste wise they were excellent.
• there is definitely gonna be a guy who is gonna say the meat is overcooked. it was something between medium rare and medium, which is what I always want to achieve.
Alright, bring the comments
by Shreddedsickcuntt
5 Comments
Maybe it’s just the lightning, but that steak looks more like medium well
This looks a lot better than the duck one but please do something else with the onions. I would love this at a rustic pub but for fine dining you want … something with a little more processing. Caramelized puree dotted between the other sauces? with some pickled paper thin slices, maybe dye the pickling solution with beet juice or another loud color, added as part of your greens . That’s two onion components that don’t look like an afterthought.
The other stuff you pointed out already but yeah it’s better
Super nice. Lose the pubic hair erm, I mean sprouts. If you want a green pop, make a little fines herbs salad – chives, tarragon, parsley, chervil. Dress them with a nice mustard vin, or better yet, make them into a red wine chimmichurri and draw a line on the steak. Other ideas that will give you a green pop is finely sliced chives dressed in lemon juice, grilled gem lettuces, some variation on yuzu kosho, etc.
Also, some coarse salt on those steaks would not be amiss.
Not a fan of the sprouts, but everything else is very nice.
Other comments already gave good advice but in general try to work with uneven numbers when plating, for example make three dots of the cauliflower puree instead of just two and agree what others said about the onion maybe try some glazed pearl onions if you just really like to put them on the plate like this