After the thorough dressing down I received on my last post I decided to take the advice shared and to try some of the techniques mentioned. Like laying the crispy beef into the dish, smaller portions for ease of consumption, and more refined placement of the raddish into the dish. I also removed the egg yolk and replaced with a yolk, balsamic and soy sauce. Alot more umami and cohesiveness thanks to you guys/gals. Its hard sometimes to take criticism but I figure thats one of the best ways to grow. Growth doesn't have to be comfortable.
by wilddivinekitchen
9 Comments
This 100% isn’t meant to be an attack, or judgy, what is your view on having a chefs knife on the plate?
I can’t say why but I really don’t like the 3 different sized piles of tartare. The lemon zest looks like cheddar cheese and paired with the radishes, it reminds me more of taco toppings than tartare. It just doesn’t scream upscale IMO.
How is this meant to be eaten? It’s a LOT of tartare for one piece of bread. Is it meant to be shared? If so, more than 1 piece of bread IMO.
Looks like a 3 testicled man with the bread as the dong. But I’d eat it.
Looks nice! I like the presentation. That’s a snazzy knife
Looks like squashed meatballs and not much like tartare – is it cooked?!
Need to tighten up the julienne if it’s gonna be front and center
What are the green bits that aren’t chives? Where is the yolk replaced with yolk and what does that mean?
Edit: also if you’re going to serve it in 3 ‘circles’ they need to be the same size
Why is photo 2 threatening a circumcision??
Brown beef “tartar”. Looks like a dick. mmm. Needs some workshopping buddy.
This honestly doesn’t look very appealing. You’re trying to reinvent a plating wheel that doesn’t need to be this fancy.
The lemon zest is redundant, your dressing should have acidity already.
The radish serves no purpose honestly as its mild peppery flavour will be masked by the rest of the dishes flavour.
The 3 smushed looking meatball portions needs to be cut down by at least half the amount. Beef tartare is not a main course.
Pull back a bit and simplify things. You don’t need to reinvent the wheel. You seem new to this whole culinary world which is fine but my one piece of advice is always gave to newer cooks was to use restraint when making recipes and plating dishes. Let your main components shine instead of masking with garnish theatrics and overly avante garde plating
Edit: I just read one of OP’s comments stating the used dried beef, cooked beef and raw beef in this dish. OP, stop trying to be the next Heston Blumenthal here. Tartare is a raw dish, period.
Sorry but it looks like fancy dog food