Mushroom puree. roast carrot. red wine, beef, onion sauce. Pea shoots. Raddish.
by TurnedIntoADoughnut
6 Comments
arintj
Sounds good. The purée underneath looks like my cat’s food a wee bit.
underbeatnik
Looking at that plate, I thought it was moldy at first. Puree and gravy (?) look unapetizing for me.
scurrybuddy
I assume the onion sauce is some kind of soubise? Should probably be blended and strained.
whipwap
1. Please switch to a plate that appears clean. I don’t think ANYTHING could look appetizing on this plate!
2. Your pea shoots look straight out of the package. Tossing them with a teeny drop of vinaigrette would make them glossy and tastier, and provide a little acid to cut the richness of the braise.
3. Looks like you got nice color on the chicken skin. I’d try to show some of that off instead of putting a bunch of wet things on top. Textural contrast is appetizing!
gh05t_w0lf
Elements sound nice overall. Chicken appears to be hiding but looks like cook is good, same with carrot.
But, since this a plating sub, it really does look extremely unappetizing. Especially the mushroom puree and the sauce together on this plate.
I would ask myself, assuming these were all the flavors I wanted, are the ingredients being prepared the ideal way for the dish? Are the resulting textures working well together? Is there variety there? For example, would a roast carrot puree and some seared mushrooms be better? And if you do have a puree, does it need to be smooth? (Almost always yes..) If I want to keep both a puree and the sauce, how can I make sure they work together and dont compete? Maybe it shouldn’t be a puree afterall, maybe a quenelle of duxelle would be nice, etc..
Chefmeatball
You’re on the right track.
Your mushroom needed to spend more time in the blender. It’s too gritty
Not trying to be a d*ck, but I don’t see the radish and I’m not a fan of that flavor the pea shoots are bringing to this fight, swap it out for some micro radish. I’ll catch some flack for that, but I think as a useful garnish it makes sense as it adds color and it adds a bit of the flavor kick that radish adds.
I’d also edit and ditch either the puree or the roasted leek. You could do a white mushroom and leek soubise do kills to birds with one component.
I want to like the carrot, but something about it bugs me, at least on this plate, it’s a 3rd roasted component and so the flavor feels redundant. I’d honestly prefer a carrot puree and roasted mushrooms
6 Comments
Sounds good. The purée underneath looks like my cat’s food a wee bit.
Looking at that plate, I thought it was moldy at first. Puree and gravy (?) look unapetizing for me.
I assume the onion sauce is some kind of soubise? Should probably be blended and strained.
1. Please switch to a plate that appears clean. I don’t think ANYTHING could look appetizing on this plate!
2. Your pea shoots look straight out of the package. Tossing them with a teeny drop of vinaigrette would make them glossy and tastier, and provide a little acid to cut the richness of the braise.
3. Looks like you got nice color on the chicken skin. I’d try to show some of that off instead of putting a bunch of wet things on top. Textural contrast is appetizing!
Elements sound nice overall. Chicken appears to be hiding but looks like cook is good, same with carrot.
But, since this a plating sub, it really does look extremely unappetizing. Especially the mushroom puree and the sauce together on this plate.
I would ask myself, assuming these were all the flavors I wanted, are the ingredients being prepared the ideal way for the dish? Are the resulting textures working well together? Is there variety there? For example, would a roast carrot puree and some seared mushrooms be better? And if you do have a puree, does it need to be smooth? (Almost always yes..) If I want to keep both a puree and the sauce, how can I make sure they work together and dont compete? Maybe it shouldn’t be a puree afterall, maybe a quenelle of duxelle would be nice, etc..
You’re on the right track.
Your mushroom needed to spend more time in the blender. It’s too gritty
Not trying to be a d*ck, but I don’t see the radish and I’m not a fan of that flavor the pea shoots are bringing to this fight, swap it out for some micro radish. I’ll catch some flack for that, but I think as a useful garnish it makes sense as it adds color and it adds a bit of the flavor kick that radish adds.
I’d also edit and ditch either the puree or the roasted leek. You could do a white mushroom and leek soubise do kills to birds with one component.
I want to like the carrot, but something about it bugs me, at least on this plate, it’s a 3rd roasted component and so the flavor feels redundant. I’d honestly prefer a carrot puree and roasted mushrooms