First time poster, I have always admired plating I've seen online or by friends but i had never given it much of an attempt. I've enjoyed cooking majority of my life so i want to try and elevate some of my basic meals.
a little about my culinary background: I worked in two kitchens- a cafe dishwasher who after once being allowed cut a sandwich did such a poor job at it i wasn't allowed to try it again and a pizza shop. I have improved since
I have always been more of a home cook so now i will spend a good amount of time watching YouTube or reading about cooking and technique before diving in. my partner as well as family and friends tell me that i can cook nice tasting food, maybe my biggest achievement was overhearing a personal critic compliment my roast potatoes to someone else saying they wish their food was cooked like mine
Last night (pics below) i attempted a three-course meal, this featured two new recipes and one standard.
Starter:
Chicken avocado nigiri ( first time ever making sushi at home, I'm not a big fan of it )
main
Chicken Teriyaki noodles ( i make this pretty often )
dessert
chocolate mousse ( new recipe i found online )
some basic corrections become obvious during the process such as if its 25c at night and you take a plate from the cupboard; moose will melt fast. next time id chill the plate before attempting a quenelle
Tuile are probable a lot easier with a mould and not the cereal box i butchered
I have a ton to learn still but from the pics below what would be some
apologies for the camera quality and i hope you guys have some tips and tricks to so i can elevate my cooking
by ElectricalProject834
2 Comments
Beside the somewhat strange flavor combo, thoseare way too big to really be nigiri. Beside that, it would be better plated on a long rectangular plate.
If this is also a 3 course meal, the portion size seems to be off with too much nigiri (app) and too little noddles as an appetizer. I’d let the noodle spread out a bit and plate it to be more appetizing instead of shoving them into a corner.
I think it looks great, for the plating on the mousse I would avoid dusting the whole plate though. I usually use a stencil or put something on the plate to dust on top of to create an outline first, then put the quenelle slightly to the side or in the center of the outline.