Lovely, but everything looks cramped. Make it more intentional by adding more fries and serving the steak over the fries.
2730Ceramics
Man that looks good.
I’d plate the meat over the asparagus so it “sauces” it. Also, that garlic looks close to raw, unless its confit or otherwise processed, it should be chopped fine and tossed with the fries. There seem to be herbs on the steak, and I’d go heavy on those with the fries to match.
The plate is crowded, I’d serve less fries or put the fries on the side in a cone or other container.
All that aside everything looks properly cooked. The asparagus bases do look potentially a bit less trimmed than they should be, and with steak a bit of char on the asparagus is nice.
robopilgrim
i’d be happy being served this in a pub, not so much a fine dining restaurant. also that garlic is very thickly sliced
BostonFartMachine
Rule 4.
Stunning-Tourist-332
Did you prepare that on a workbench with a place mat? The SAE to metric chart is a nice touch if you’re feeding a mechanic.
Negative-Heron6756
it aint much but its honest work
OkFlamingo844
Sigh.. the stuff posted on here sometimes. We’ve really gotten to the stage of posting French fries hey?
7 Comments
Lovely, but everything looks cramped. Make it more intentional by adding more fries and serving the steak over the fries.
Man that looks good.
I’d plate the meat over the asparagus so it “sauces” it. Also, that garlic looks close to raw, unless its confit or otherwise processed, it should be chopped fine and tossed with the fries. There seem to be herbs on the steak, and I’d go heavy on those with the fries to match.
The plate is crowded, I’d serve less fries or put the fries on the side in a cone or other container.
All that aside everything looks properly cooked. The asparagus bases do look potentially a bit less trimmed than they should be, and with steak a bit of char on the asparagus is nice.
i’d be happy being served this in a pub, not so much a fine dining restaurant. also that garlic is very thickly sliced
Rule 4.
Did you prepare that on a workbench with a place mat? The SAE to metric chart is a nice touch if you’re feeding a mechanic.
it aint much but its honest work
Sigh.. the stuff posted on here sometimes. We’ve really gotten to the stage of posting French fries hey?
RIP r/culinaryplating