I didn’t have a ring mold this past weekend forgot about it until I started cooking that’s why some of the potatoes aren’t perfectly circular but I got one now !
authorbrendancorbett
I’m a home cook and would devour that np, but here’s some thoughts:
* no raw herbs which can’t be eaten, like thyme and rosemary * potatoes and steak could use a touch more color on them; particularly potatoes, when I do fondant they get dark from basting with stock, they look a touch light? Steak temp looks fantastic * demi might be nice if reduced further, it looks a touch thin and is extra nice when you get that rich velvety texture
kateuptonsvibrator
The steak and potatoes need more crust. Higher temp, harder sear. You’ll get more flavor, and visually it will be more appealing. The demi looks cloudy. I’m not sure if you roasted bones and made a stock for the foundation of the sauce, or did a pan sauce with just wine, but it looks undeveloped. I can’t tell what’s going on with the sauce, easier to give more productive feedback if you explain how you made it. Losing the rosemary and thyme would uncluttered it as well.
TheNeighKid
Steak looks great, demi looks like it needs about 10 mins more lid off cooking. It doesn’t look as rich as it should.
However, it still looks delicious!
For modesty, reduce the number of fondants, or once you have the ring mould, make a big one.
NI6HTLIZARD
why demi? just a random addition? or did you braise the waygu? i’m confused
AaronMichael726
Pairing a steak with large statement items like fondant potatoes, you might plate each separately. Let the steak and the glaze speak for itself.
OR
Cut the potatoes wider and serve like sushi.
yells_at_bugs
I will die on the hill that I feel the same way about stemmed inedible things on a plate the same way Samuel S Jackson felt about those snakes on that plane.
7 Comments
I didn’t have a ring mold this past weekend forgot about it until I started cooking that’s why some of the potatoes aren’t perfectly circular but I got one now !
I’m a home cook and would devour that np, but here’s some thoughts:
* no raw herbs which can’t be eaten, like thyme and rosemary
* potatoes and steak could use a touch more color on them; particularly potatoes, when I do fondant they get dark from basting with stock, they look a touch light? Steak temp looks fantastic
* demi might be nice if reduced further, it looks a touch thin and is extra nice when you get that rich velvety texture
The steak and potatoes need more crust. Higher temp, harder sear. You’ll get more flavor, and visually it will be more appealing. The demi looks cloudy. I’m not sure if you roasted bones and made a stock for the foundation of the sauce, or did a pan sauce with just wine, but it looks undeveloped. I can’t tell what’s going on with the sauce, easier to give more productive feedback if you explain how you made it. Losing the rosemary and thyme would uncluttered it as well.
Steak looks great, demi looks like it needs about 10 mins more lid off cooking. It doesn’t look as rich as it should.
However, it still looks delicious!
For modesty, reduce the number of fondants, or once you have the ring mould, make a big one.
why demi? just a random addition? or did you braise the waygu? i’m confused
Pairing a steak with large statement items like fondant potatoes, you might plate each separately. Let the steak and the glaze speak for itself.
OR
Cut the potatoes wider and serve like sushi.
I will die on the hill that I feel the same way about stemmed inedible things on a plate the same way Samuel S Jackson felt about those snakes on that plane.