Teriyaki marinated pork medallions topped with sauteed spinach and sweet onion, and a reduced balsamic, cayenne, and blueberry sauce.
I'm just a home cook making things look nice for myself, please let me know how you would improve this!
by Prairie-Peppers
2 Comments
BostonFartMachine
Rule 4
_____________
That said, since there’s no foam, it’s my Friday, and I’m feeling whimsical not dickish:
Treat it like the golden rule most of us heard as kids, but twist it for food: Imagine it as a dish you would order at your favorite restaurant. How would they present it to you? How would you *want* it presented to you? I am listing off in no particular order questions that pop into my mind looking at this picture. Feel free to not answer any of them but ponder them yourself so you can back up your decisions.
Is this still on a cutting board or is that a platter with no lip? Why is the spinach in *top* of the meat and not under it?
Are you *sure* they are cooked *perfectly*? Why didn’t you slice one to show off the cook and degree of doneness?
Where is the sauce?
In a restaurant or other foodservice operation there are reasons things are done. They often only get done accidentally the first or second time. Every time after it is intentional.
EmergencyLavishness1
For me, I’d change the settings you’re using to photograph with.
You’re editing it to the extreme and losing the actual colours
2 Comments
Rule 4
_____________
That said, since there’s no foam, it’s my Friday, and I’m feeling whimsical not dickish:
Treat it like the golden rule most of us heard as kids, but twist it for food: Imagine it as a dish you would order at your favorite restaurant. How would they present it to you? How would you *want* it presented to you? I am listing off in no particular order questions that pop into my mind looking at this picture. Feel free to not answer any of them but ponder them yourself so you can back up your decisions.
Is this still on a cutting board or is that a platter with no lip?
Why is the spinach in *top* of the meat and not under it?
Are you *sure* they are cooked *perfectly*? Why didn’t you slice one to show off the cook and degree of doneness?
Where is the sauce?
In a restaurant or other foodservice operation there are reasons things are done. They often only get done accidentally the first or second time. Every time after it is intentional.
For me, I’d change the settings you’re using to photograph with.
You’re editing it to the extreme and losing the actual colours