Apple sauce, green apple sticks, lime cured carabineros, cilantro, olive oil What kind if plate should I use? How do i make it look less messy? Thanks!
by mikulashev
5 Comments
TrevorFuckinLawrence
Your micro greens are very messy. They look old. Make them uniform or intentionally not uniform.
Not loving the skin left on the apple juliennes, but could work in the correct arrangement. Honestly looks like you dropped a bunch of stuff on the plate and none of it looks intentional.
Potential-Change9124
First off, I want to eat this. Maybe try a spiral-like arrangement on a flat circular white plate. The bowl is unnecessary and, to me, adds to the soupy look. The applesauce placements crowd the prawns. Claustrophobic carabineros would be a good band name. I’d prefer the dill pieces to uniform size -small. I like the green apple end, but because they are green. I would peel them, and maybe sub the green color with a light zesting of lime amongst the elements.
SkepticITS
Hey. It’s a nice attempt but I feel your pain, this is exactly the sort of problem I’d encounter with plating.
To me this feels like dated haute trying its hand at modern. It’s not awful, but everything is slightly off, contributing to a weird overall look.
The apple is nicely julienned but positioned in a way that treads more in awkward, messy territory than artfully carefree. Green apple skin has lots of flavour but in this situation it needs to go – it’s so small that you would be unlikely to bite through it and benefit from its flavour, and it’s pretty likely to end up a nuisance in your mouth or caught in your teeth.
The herbs look old, as others have said, the plate is way too wet, and there’s poor contrast with everything except the prawns.
In my opinion there are two quite different paths you could take. I assume it was a conscious decision to keep the prawns whole because you like the shape. If that’s what you’re after they need to be pulled up and out, not be covered by everything. Alternative would be to pre-cut the prawns and have it more combined with julienne and herbs. Darker plate would give better contrast too, although with a different plating may not be a problem.
waflsecks
Reminds me of van halen’s guitar
Fluffy_Town
Is there anyway to use a smaller plate? I look at this and see a lot of white space. If I were a customer, I’d be disappointed in the lack. This looks like an appetizer to me instead of the main course…if that’s your intention.
5 Comments
Your micro greens are very messy. They look old. Make them uniform or intentionally not uniform.
Not loving the skin left on the apple juliennes, but could work in the correct arrangement. Honestly looks like you dropped a bunch of stuff on the plate and none of it looks intentional.
First off, I want to eat this. Maybe try a spiral-like arrangement on a flat circular white plate. The bowl is unnecessary and, to me, adds to the soupy look. The applesauce placements crowd the prawns. Claustrophobic carabineros would be a good band name. I’d prefer the dill pieces to uniform size -small. I like the green apple end, but because they are green. I would peel them, and maybe sub the green color with a light zesting of lime amongst the elements.
Hey. It’s a nice attempt but I feel your pain, this is exactly the sort of problem I’d encounter with plating.
To me this feels like dated haute trying its hand at modern. It’s not awful, but everything is slightly off, contributing to a weird overall look.
The apple is nicely julienned but positioned in a way that treads more in awkward, messy territory than artfully carefree. Green apple skin has lots of flavour but in this situation it needs to go – it’s so small that you would be unlikely to bite through it and benefit from its flavour, and it’s pretty likely to end up a nuisance in your mouth or caught in your teeth.
The herbs look old, as others have said, the plate is way too wet, and there’s poor contrast with everything except the prawns.
In my opinion there are two quite different paths you could take. I assume it was a conscious decision to keep the prawns whole because you like the shape. If that’s what you’re after they need to be pulled up and out, not be covered by everything. Alternative would be to pre-cut the prawns and have it more combined with julienne and herbs. Darker plate would give better contrast too, although with a different plating may not be a problem.
Reminds me of van halen’s guitar
Is there anyway to use a smaller plate? I look at this and see a lot of white space. If I were a customer, I’d be disappointed in the lack. This looks like an appetizer to me instead of the main course…if that’s your intention.
I hope this helps more than hinders