pork tenderloin with carrot puree and white wine jus
pork tenderloin with carrot puree and white wine jus
by cinamonroll_
8 Comments
ConjeturaUna
I’m all for a hunk of meat, but this is nuts. Slice that bad boy down a bit.
spandexvalet
The cut is, not great. The meat looks, undercooked.The puré is chunky. The jus seems to need more filtration. But the plating composition is fantastic
Grand-Television6187
Agree with spandexvalet here, blend the purée some more and do a smaller/slimmer cut of meat. The plating is mostly there, just refine it a bit and it’ll be really good. Hope to see more from you!
Ignis_Vespa
The meat could use some color, it looks like you took it from a can. And perhaps remove the stem in the herb. Personally, I don’t like to chew on thick stems.
Regarding the puree and jus, I have no opinions as those are things I’m not used to making and thus, can’t give you solid advice. However, I do think that you spread the puree too much. I’d try a different approach with it.
lordpunt
You need some kind of fat to emulsify your puree. You could probably puree that for 6 years and it’ll have the same texture. Throwing your meat onto a searing hot pan with some clarified butter will add lots of flavour and colour to the protein. Keep on working and you’ll get there.
yrrrrrrrr
If that pure was thinner (with oil to give it more of a shine) and spread in the plate more organically this plate would look beautiful.
Also, dress the arugula and put more of it on the plate so that it has more height.
feastoffun
Mmmm nice and undercooked pork! What could go wrong?
Zone_07
Looks like a piece of canned meat on a plate. Maybe slice it into medallions?
8 Comments
I’m all for a hunk of meat, but this is nuts.
Slice that bad boy down a bit.
The cut is, not great. The meat looks, undercooked.The puré is chunky. The jus seems to need more filtration. But the plating composition is fantastic
Agree with spandexvalet here, blend the purée some more and do a smaller/slimmer cut of meat. The plating is mostly there, just refine it a bit and it’ll be really good.
Hope to see more from you!
The meat could use some color, it looks like you took it from a can. And perhaps remove the stem in the herb. Personally, I don’t like to chew on thick stems.
Regarding the puree and jus, I have no opinions as those are things I’m not used to making and thus, can’t give you solid advice. However, I do think that you spread the puree too much. I’d try a different approach with it.
You need some kind of fat to emulsify your puree. You could probably puree that for 6 years and it’ll have the same texture. Throwing your meat onto a searing hot pan with some clarified butter will add lots of flavour and colour to the protein. Keep on working and you’ll get there.
If that pure was thinner (with oil to give it more of a shine) and spread in the plate more organically this plate would look beautiful.
Also, dress the arugula and put more of it on the plate so that it has more height.
Mmmm nice and undercooked pork! What could go wrong?
Looks like a piece of canned meat on a plate. Maybe slice it into medallions?