Congee, Garlic, Shallots, Shiitake, Fresno Peppers, Cilantro, Scallions, Chili Oil
Looking for feedback and constructive criticism on my congee.
by Bad_Account_Name
6 Comments
Jack066
If you’re not adding anything to the congee and the flavor and texture is coming entirely from the toppings your ratio is way off imo.
Far_Requirement7954
That accordion of a chive in the middle is giving me a headache. See you tomorrow chef…
chips_and_hummus
looks very white, probably could use some soy sauce
mvanvrancken
This needs a drizzle of chili oil
Funktron_
The congee itself looks pretty plain so add some more seasonings to it while cooking. Using a bone broth instead of water or just a portion of bone broth adds a ton of depth.
As for the plating it looks like you grabbed all those toppings and just threw them on there with an underhand throw from five feet away and said “yup that’ll do”. The toppings look nice but need to be far more carefully placed in the center and always go from largest topping/garnish to smallest and try to give it some more height. For added height cut those green onions lengthwise very thin and ice bath them, they’ll curl up and give alot more volume.
MaintenanceStock6766
The shiitake’s look wet not toasted. The Fresno should be sliced thinner. The cilantro and scallions should be more thoughtfully placed. The garlic too. It looks like you made grits and threw the rest on as an afterthought.
6 Comments
If you’re not adding anything to the congee and the flavor and texture is coming entirely from the toppings your ratio is way off imo.
That accordion of a chive in the middle is giving me a headache. See you tomorrow chef…
looks very white, probably could use some soy sauce
This needs a drizzle of chili oil
The congee itself looks pretty plain so add some more seasonings to it while cooking. Using a bone broth instead of water or just a portion of bone broth adds a ton of depth.
As for the plating it looks like you grabbed all those toppings and just threw them on there with an underhand throw from five feet away and said “yup that’ll do”. The toppings look nice but need to be far more carefully placed in the center and always go from largest topping/garnish to smallest and try to give it some more height. For added height cut those green onions lengthwise very thin and ice bath them, they’ll curl up and give alot more volume.
The shiitake’s look wet not toasted. The Fresno should be sliced thinner. The cilantro and scallions should be more thoughtfully placed. The garlic too. It looks like you made grits and threw the rest on as an afterthought.