Sirloin, red wine soaked mushrooms, red wine glaze, cucumber-eggplant on truffle purée
Sirloin, red wine soaked mushrooms, red wine glaze, cucumber-eggplant on truffle purée
by Used_Hat1802
10 Comments
Norman_Small_Esquire
The green section looks really interesting, the colourful are very vibrant, and it’s nicely put together.
Sorry, the rest does not look good.
MaterialAstronaut298
I like the cucumber and eggplant but those mushrooms, and honestly the steak, do not look appealing
Fluid_Cauliflower237
I like cucumber-eggplant piece. I love mushrooms, but these just add to the sirloin and glaze looking unappetizing. I think part of it is the sirloin being in one piece and perhaps doing something else with the mushrooms?
CactusWillieBeans
Thanks for the effort but this is tough. It’s aesthetically disorienting, sort of like a gentle punch in the nose. The cucumber and eggplant looks like it wants to work, but when you think about it then it just doesn’t make sense. The steak doesn’t look like a main or feature ingredient, it looks like someone cut off a piece of steak from their entree and put it on your plate. Mushrooms and red wine work well in combination, but this execution they look like round soggy sponges. And truffle puree is just sort of odd.
ProfessorNo1511
Can we talk about the elephant in the room. It’s not sirloin. No fat to thin and way too long, looks like brisket to me.
ChefNorCal
What are you trying to divide that cucumber, eggplant by, or it is a percentage of something. It looks like some weird math equation %= or super == just on top of each other
Cellyst
Cucumber and steak is a very unattractive combination to me, unless it’s in the form of a banh mi. But add the red wine and mushrooms and you have totally lost me. I’ve never seen a sirloin look like that… what is happening? Is this some wicked-high fat cut that was blowtorched to completion?
There were several completely intentional choices here that were all missteps.
Stunning-Tourist-332
Hey Mr Blue, are you in school learning the % plating technique or are you tying to follow some YT video? It’s too rough. It’s a giant cock with balls. The veg looks like a bamboo mat. And damn I bet those mushrooms tasted like wine bombs. But hey at least you’re trying.
yells_at_bugs
That’s a very odd presentation of a “steak”. The mushrooms sound nice, but should be sliced so they do not look like two brown blobs on the plate. If you are set on that cut and portion of steak, it should also be sliced. The cucumber/eggplant element looks interesting, but perhaps make it more than just that one section. Cut it in half on a bias and placed on more than one section of the plate. Drizzling some of the glaze over the protein would be attractive as well. Not so much as to hide the cook of it, but to break up how monotone it is. Your truffle “puree” appears to be more of a gremolata texture. Actually making a classic gremolata and incorporating the truffle into that may incorporate color and freshness into the dish and could be attractive in dots or schmears on the plate.
yells_at_bugs
That’s a very odd presentation of a “steak”. The mushrooms sound nice, but should be sliced so they do not look like two brown blobs on the plate. If you are set on that cut and portion of steak, it should also be sliced. The cucumber/eggplant element looks interesting, but perhaps make it more than just that one section. Cut it in half on a bias and placed on more than one section of the plate.
10 Comments
The green section looks really interesting, the colourful are very vibrant, and it’s nicely put together.
Sorry, the rest does not look good.
I like the cucumber and eggplant but those mushrooms, and honestly the steak, do not look appealing
I like cucumber-eggplant piece. I love mushrooms, but these just add to the sirloin and glaze looking unappetizing. I think part of it is the sirloin being in one piece and perhaps doing something else with the mushrooms?
Thanks for the effort but this is tough. It’s aesthetically disorienting, sort of like a gentle punch in the nose. The cucumber and eggplant looks like it wants to work, but when you think about it then it just doesn’t make sense. The steak doesn’t look like a main or feature ingredient, it looks like someone cut off a piece of steak from their entree and put it on your plate. Mushrooms and red wine work well in combination, but this execution they look like round soggy sponges. And truffle puree is just sort of odd.
Can we talk about the elephant in the room. It’s not sirloin. No fat to thin and way too long, looks like brisket to me.
What are you trying to divide that cucumber, eggplant by, or it is a percentage of something. It looks like some weird math equation %= or super == just on top of each other
Cucumber and steak is a very unattractive combination to me, unless it’s in the form of a banh mi. But add the red wine and mushrooms and you have totally lost me. I’ve never seen a sirloin look like that… what is happening? Is this some wicked-high fat cut that was blowtorched to completion?
There were several completely intentional choices here that were all missteps.
Hey Mr Blue, are you in school learning the % plating technique or are you tying to follow some YT video? It’s too rough. It’s a giant cock with balls. The veg looks like a bamboo mat. And damn I bet those mushrooms tasted like wine bombs. But hey at least you’re trying.
That’s a very odd presentation of a “steak”. The mushrooms sound nice, but should be sliced so they do not look like two brown blobs on the plate. If you are set on that cut and portion of steak, it should also be sliced. The cucumber/eggplant element looks interesting, but perhaps make it more than just that one section. Cut it in half on a bias and placed on more than one section of the plate. Drizzling some of the glaze over the protein would be attractive as well. Not so much as to hide the cook of it, but to break up how monotone it is. Your truffle “puree” appears to be more of a gremolata texture. Actually making a classic gremolata and incorporating the truffle into that may incorporate color and freshness into the dish and could be attractive in dots or schmears on the plate.
That’s a very odd presentation of a “steak”. The mushrooms sound nice, but should be sliced so they do not look like two brown blobs on the plate. If you are set on that cut and portion of steak, it should also be sliced. The cucumber/eggplant element looks interesting, but perhaps make it more than just that one section. Cut it in half on a bias and placed on more than one section of the plate.