Alright – I’ve been taking your tips and I’m getting better, so thank you!
I made a lemon wine butter sauce to brush over the chicken to make it look moist/more appetizing and ChatGPT said to make some dots with it over the beet purée and …. HORRIBLE IDEA. So would y’all recommend to just put it on the chicken? Or if you’d put it on the purée, how? What utensil/technique?
And I used a little circle tin to plate the orzo all uniform 🙂 I felt fancy doing it – and I like how it turned out! However, the orzo juices started oozing a little – I was thinking I’d use a slotted spoon to drain it more next time – or do y’all go so far as to dry it on paper towels? … it didn’t seem all that wet until it was in the little tin and I could see the liquid oozing from the bottom
by Express_Giraffe_7902
3 Comments
The color of the beet puree is almost there. Definitely don’t need the drippings on top. I wouldn’t say it’s michelin star plating but would definitely eat it.
I would do a smear of the Beets, and a loose pile of the orzo and then the sliced chicken uptop. Sometimes when plating, you can make your plate look top stiff and thought out if that makes sense. One of my mentors told me a long time ago to look at nature and see how everything, even when it falls off unexpectedly, looks like its supposed to be there. I never forgot that. Don’t over think it. Let it be. Did you use red Beets? Or is it the lighting
The ring mold on the orzo looks like it’s straight out of 1996. I’m sure it tastes good though