Second post here. Home cook, trying to improve. Any and all feedback is welcome.
Self critique: cuts of meat don't look great. Uneven, and not all clearly either the same size, or progressively getting smaller. Just uneven. I find it hard cutting a tritip to get a bunch of great looking slices that are easy to plate, especially because the grain of a tritip changes over the length of the muscle.
Puree looks placed kinda chunkily, and doesn't look smooth. It IS pretty smooth, but doesn't look it.
Any other thoughts on how to improve?
by Hefty_Sherbert_5578
2 Comments
You can sear the beef after smoking to develop more of a crust and flavour. Use clarified butter and some herbs with a lower temperature to get a nicer colour on the brussels. Maybe just stick with one sauce. As for plating there is a lot you can do different but for now I’d just work on the elements first. Plating nicely becomes much easier when the elements are prepared correctly.
Hi! I would start with making your plate look more intentional. The two brussel sprouts on the far left make the whole dish look off balance. The eye immediately goes towards the empty space in the middle of your veg/sauce as well.
Next I would take practically into consideration when plating. That amount of sauce, especially when compared to your amount of puree, just doesn’t hold up. Nobody is going to feasibly be able to eat that small amount of sriracha with the amount of protein provided.
Fun concept and looks like it makes for a lovely dinner regardless! Love the char on the brussel sprouts. Good luck on your future plating endeavors:)