[Home Cook] Steak tartar with a black truffle smoked eggplant baba ghanoush, cured egg yolk gel, on grilled milk bread
[Home Cook] Steak tartar with a black truffle smoked eggplant baba ghanoush, cured egg yolk gel, on grilled milk bread
by Shameful_fisting
11 Comments
Bourbon_Hymns
Ok we’ll get to the plate but first we need to discuss your username
Archiebubbabeans
Hey op! Nice work on your concept. The flavors are all there for me. That being said, plating wise the colors don’t blend, and the tartar looks a bit more like dumpling meat than the chunky/flaky texture you’d usually serve. I’m ok with a fine chop but it just looks like you pressed it too much
feastmodes
Circle looks sloppy, what did you use to shape it? Also a third sprig of herb on the tartare, or more in general, would be more attractive to my eye
TommyVeliky
I don’t think the squiggle really works with the egg yolk gel. Would definitely rather it be maybe a rectangle right on top of the bread or just dots instead of the squiggle if you don’t want to get too fussy.
ChrmanMAOI-Inhibitor
My boys only eat the softest of meats
StrangeArcticles
I think this could do with some movement. It looks like you were trying to be very deliberate, but that really shows up the imperfections, like the circle not being quite a circle and the tartare being pressed into shape too firmly.
Try getting a bit of flow going, for example do a smear of the eggplant instead, dragging it across the plate with a spoon from the center. Dot or drizzle your egg yolk. Keep the tartare looser and don’t worry about a few bits tumbling off the bread.
Flavours sound spot on, I’d be delighted to eat that.
cheezit_baby
Try taking your plating photos with natural lighting. I think a lot of what is wrong with this is actually the quality of the photo. Your plating is quite nice, especially for something made at home.
MacD500
Wow so interesting my first multi culturally cuisine conflict aside
Whatareyoulakey9
How do u make the egg gel? Everything sounds delicious 🤤
spaghettibadguy
Sounds and looks great! To me, my only critique is the shape you’ve chosen to mold the tartar. I think it would look great if the beef was shaped in an even rectangle, matching the size of the bread. With that, you can do dots of egg instead of a squiggle and place your micros accordingly
EmergencyLavishness1
You don’t need to say smoked eggplant baba ghanoush. Say either smoked eggplant. OR baba, because everyone already knows that baba is smoked eggplant. You wouldn’t say you’re using the yellow part of the chicken egg yolk gel. Same thing
Otherwise it looks good. I personally wouldn’t do the yolk gel, use a quail egg if your worried about the yolk being to big or overpowering the rest of the dish
11 Comments
Ok we’ll get to the plate but first we need to discuss your username
Hey op! Nice work on your concept. The flavors are all there for me. That being said, plating wise the colors don’t blend, and the tartar looks a bit more like dumpling meat than the chunky/flaky texture you’d usually serve. I’m ok with a fine chop but it just looks like you pressed it too much
Circle looks sloppy, what did you use to shape it? Also a third sprig of herb on the tartare, or more in general, would be more attractive to my eye
I don’t think the squiggle really works with the egg yolk gel. Would definitely rather it be maybe a rectangle right on top of the bread or just dots instead of the squiggle if you don’t want to get too fussy.
My boys only eat the softest of meats
I think this could do with some movement. It looks like you were trying to be very deliberate, but that really shows up the imperfections, like the circle not being quite a circle and the tartare being pressed into shape too firmly.
Try getting a bit of flow going, for example do a smear of the eggplant instead, dragging it across the plate with a spoon from the center. Dot or drizzle your egg yolk. Keep the tartare looser and don’t worry about a few bits tumbling off the bread.
Flavours sound spot on, I’d be delighted to eat that.
Try taking your plating photos with natural lighting. I think a lot of what is wrong with this is actually the quality of the photo. Your plating is quite nice, especially for something made at home.
Wow so interesting my first multi culturally cuisine conflict aside
How do u make the egg gel? Everything sounds delicious 🤤
Sounds and looks great! To me, my only critique is the shape you’ve chosen to mold the tartar. I think it would look great if the beef was shaped in an even rectangle, matching the size of the bread. With that, you can do dots of egg instead of a squiggle and place your micros accordingly
You don’t need to say smoked eggplant baba ghanoush. Say either smoked eggplant. OR baba, because everyone already knows that baba is smoked eggplant. You wouldn’t say you’re using the yellow part of the chicken egg yolk gel. Same thing
Otherwise it looks good. I personally wouldn’t do the yolk gel, use a quail egg if your worried about the yolk being to big or overpowering the rest of the dish