Pork tenderloin, charred green onion, pickled beet, purple potato puree
by Beneficial_Report601
21 Comments
fddfgs
That puree is really not helping
lordpunt
It looks like a dessert lol
Jack066
I don’t think I have ever seen a whole ass green onion served in a plate like this.
Purée being the same color as the meat is not working. Whole composition needs work but honestly I can’t think of a savory meat dish where that purée will look nice. This might need to go completely back to the drawing board.
Naazgul87
Pepto abysmal 😅 no thank you.
Reznerk
Ditch that puree brother, its not gonna work. I’d rethink the portion, size of cuts, and placement of the other two components. Scallions tend to be really chewy when they’re charred like that (And very cumbersome to cut), and pickled beets sliced that big is gonna throw off your ratio of rich to acid IMO.
LineCookGrind
What’s the components?
buboop61814
So I get the idea but a few things, starting with the puree. If you want to keep the same idea you could keep it thicker so instead of looking like a sauce it could be tighter, spooned snd spread with the back of a sooon (idk what the technique is called but you get an almost bowl kind of thing)
I’d also mess around with the orientation of the other items instead of the three rows, tighten, layer. Personally I’d also try out a different way to slice those beets, they seem a tad clunky if that makes sense. And then have the green onion a tad more charred and more evenly.
Trying to think of how to layer them so maybe the puree bowl, green onions Kaur’s slightly off center, the tenderloin sliced and mated not perpendicular but across the green onions, and then maybe either very thinly sliced beet or brunoise beets almost “sprinkled” on top. Cools also meds around with slicing the onion thinly and having that on top too
edgeworth08
Could go thicker but less pieces of pork with a little more browning on the meat. Maybe 2 pieces in the center with drops of the puree surrounding it. Maybe slice the beets thin and splayed out so each bite has a bit(which contradicts my 2 pieces of pork 4).
Disclaimer: I like cooking but am no pro so take my thoughts with a grain of salt
chocomeeel
Ditch the puree my guy.
kearkan
Sorry but that sauce does not look appetizing. Much less of it in dots or something, as is it looks like puke
ndpugs
This seems like a.i generated food.
ndpugs
You didnt clean the green onions?!!
Frequent-Sector-1749
I want to like it but the whole thing needs to be re-thought. The dish doesn’t read as cohesive to me. Kinda like components you know of put together.
Primarily, the beets + potato puree seem strange as a combination.
Speaking solely from a plating perspective I could see the composition working if the components were separated more. The components don’t lend themselves to a “center of the plate” styling.
Pork should be far , far , far , away from the puree. Charred onions as a garnish on it, they would need to be smaller size.
Beets shaved, maybe used to garnish the potato puree, like petals. You need a jus to tie it all together. But all this may be too soigné and may not fit your venue.
RainMakerJMR
In general, purple potatoes and carrots are not good for purees – for this very reason. Purple potatoes roasted with the beets would look great, with a bit of sauce. White potato puree, also needing a sauce would work well. But purple potatoes puree is a NO.
Cardiff07
Lose the pepto
EstablishmentLow272
The composition is not pleasing. The puree is dull not vibrant. And the scallions aren’t trimmed.
The pork is cooked nicely.
JustDoc
Suggest a sauce that contrasts the color of the pork…
Grand-Television6187
This might be the first dish i’ve seen that has a personality disorder. Everything here sounds pretty tasty but i’d think the execution over once or twice.
Once: make an acidic blood-red beet sauce and have the purple potatoes as chips/fries instead. Makes for a more bold «ground» under the pork and veggies.
Twice: plate could be different, the white plate helps this dish out about as much as shitting yourself before a 12hr drive. If you can, try a black plate with red/pink/orange. Think of the plate and food like two friends you’re setting up! They should have chemistry whilst complimenting each other, and neither should make the other shit their pants.
Hope this helps 💅🏻
BeastM0de1155
That’s a “no” from me dawg. Nobody serves pepto as a sauce. You eat with your eyes first
BioshockNerd97
That is an awful color, I would turn that away lol.
awesometown3000
Ain’t no way you are a chef who is paid money to cook this abomination. I would send you home.
21 Comments
That puree is really not helping
It looks like a dessert lol
I don’t think I have ever seen a whole ass green onion served in a plate like this.
Purée being the same color as the meat is not working. Whole composition needs work but honestly I can’t think of a savory meat dish where that purée will look nice. This might need to go completely back to the drawing board.
Pepto abysmal 😅 no thank you.
Ditch that puree brother, its not gonna work. I’d rethink the portion, size of cuts, and placement of the other two components. Scallions tend to be really chewy when they’re charred like that (And very cumbersome to cut), and pickled beets sliced that big is gonna throw off your ratio of rich to acid IMO.
What’s the components?
So I get the idea but a few things, starting with the puree.
If you want to keep the same idea you could keep it thicker so instead of looking like a sauce it could be tighter, spooned snd spread with the back of a sooon (idk what the technique is called but you get an almost bowl kind of thing)
I’d also mess around with the orientation of the other items instead of the three rows, tighten, layer. Personally I’d also try out a different way to slice those beets, they seem a tad clunky if that makes sense. And then have the green onion a tad more charred and more evenly.
Trying to think of how to layer them so maybe the puree bowl, green onions Kaur’s slightly off center, the tenderloin sliced and mated not perpendicular but across the green onions, and then maybe either very thinly sliced beet or brunoise beets almost “sprinkled” on top. Cools also meds around with slicing the onion thinly and having that on top too
Could go thicker but less pieces of pork with a little more browning on the meat. Maybe 2 pieces in the center with drops of the puree surrounding it. Maybe slice the beets thin and splayed out so each bite has a bit(which contradicts my 2 pieces of pork 4).
Disclaimer: I like cooking but am no pro so take my thoughts with a grain of salt
Ditch the puree my guy.
Sorry but that sauce does not look appetizing. Much less of it in dots or something, as is it looks like puke
This seems like a.i generated food.
You didnt clean the green onions?!!
I want to like it but the whole thing needs to be re-thought. The dish doesn’t read as cohesive to me. Kinda like components you know of put together.
Primarily, the beets + potato puree seem strange as a combination.
Speaking solely from a plating perspective I could see the composition working if the components were separated more. The components don’t lend themselves to a “center of the plate” styling.
Pork should be far , far , far , away from the puree. Charred onions as a garnish on it, they would need to be smaller size.
Beets shaved, maybe used to garnish the potato puree, like petals. You need a jus to tie it all together. But all this may be too soigné and may not fit your venue.
In general, purple potatoes and carrots are not good for purees – for this very reason. Purple potatoes roasted with the beets would look great, with a bit of sauce. White potato puree, also needing a sauce would work well. But purple potatoes puree is a NO.
Lose the pepto
The composition is not pleasing. The puree is dull not vibrant. And the scallions aren’t trimmed.
The pork is cooked nicely.
Suggest a sauce that contrasts the color of the pork…
This might be the first dish i’ve seen that has a personality disorder. Everything here sounds pretty tasty but i’d think the execution over once or twice.
Once: make an acidic blood-red beet sauce and have the purple potatoes as chips/fries instead. Makes for a more bold «ground» under the pork and veggies.
Twice: plate could be different, the white plate helps this dish out about as much as shitting yourself before a 12hr drive.
If you can, try a black plate with red/pink/orange. Think of the plate and food like two friends you’re setting up! They should have chemistry whilst complimenting each other, and neither should make the other shit their pants.
Hope this helps 💅🏻
That’s a “no” from me dawg. Nobody serves pepto as a sauce. You eat with your eyes first
That is an awful color, I would turn that away lol.
Ain’t no way you are a chef who is paid money to cook this abomination. I would send you home.