Cast iron Meatballs, spiced Jasmine Rice, Tzatziki, and EVO
*working on taking simple ingredients, and elevating them both in terms of flavor and presentation. Pictured here is plating take 3. Any constructive critique?
by miarahK95
5 Comments
Dumbsterphire
Strictly from a photographic sense, get a different light source. It’s too cold of a light, and it’s angled too low. The shadows take away from the plating.
Personally, I would like a tomato element with this dish.
otter-otter
It looks dry, and not a very useful ‘deconstruction’, what’s the point / advantage of it? You’ve taken kinda a dish and just moved it into small balls. Not trying to sound harsh, but the idea is flawed. How does it improve the eating experience?
spahlo
Nonstick cooked omelette, stainless steel tossed pasta, copper clad sauce pot bordelaise, heavy bottom 50qt stock pot with a missing handle chicken noodle soup, dull knife cut chives, spoon to plate carrots, natural gas oven roasted turkey, mandoline sliced radishes with bits of my finger tip.
Basic cooking techniques or equipment don’t need to be in the description of dishes, it’s silly.
HideousTits
What’s a cast iron meatball?
scoopdepoop3
Not considering the photography aspect, I think you could make it look more enticing to the eye. Right now everything has a yellow hue to it, the meatballs are kind of yellow, your EVOO is yellow and covering the tzatziki, and ofc the rice is very yellow. Makes it look bland and not super appetizing. Maybe instead of using plain EVOO you could make a chili or harissa oil infusion for some bright red. Pomegranate, pickled red onion, something to contrast the pale yellow. Also would recommend not just clumping three similar sized spheres together – my eyes not really drawn to anything in particular. You could do a tzatziki smear around the plate, anything to draw and guide the eye. my stomach suggests perhaps a bigger meatball?
5 Comments
Strictly from a photographic sense, get a different light source. It’s too cold of a light, and it’s angled too low. The shadows take away from the plating.
Personally, I would like a tomato element with this dish.
It looks dry, and not a very useful ‘deconstruction’, what’s the point / advantage of it? You’ve taken kinda a dish and just moved it into small balls. Not trying to sound harsh, but the idea is flawed. How does it improve the eating experience?
Nonstick cooked omelette, stainless steel tossed pasta, copper clad sauce pot bordelaise, heavy bottom 50qt stock pot with a missing handle chicken noodle soup, dull knife cut chives, spoon to plate carrots, natural gas oven roasted turkey, mandoline sliced radishes with bits of my finger tip.
Basic cooking techniques or equipment don’t need to be in the description of dishes, it’s silly.
What’s a cast iron meatball?
Not considering the photography aspect, I think you could make it look more enticing to the eye. Right now everything has a yellow hue to it, the meatballs are kind of yellow, your EVOO is yellow and covering the tzatziki, and ofc the rice is very yellow. Makes it look bland and not super appetizing. Maybe instead of using plain EVOO you could make a chili or harissa oil infusion for some bright red. Pomegranate, pickled red onion, something to contrast the pale yellow. Also would recommend not just clumping three similar sized spheres together – my eyes not really drawn to anything in particular. You could do a tzatziki smear around the plate, anything to draw and guide the eye. my stomach suggests perhaps a bigger meatball?