Scotch eggs, hangar steak, toasted walnuts,asparagus, onion ash, maple gastric
Scotch eggs, hangar steak, toasted walnuts,asparagus, onion ash, maple gastric
by GnarShredder3000
3 Comments
OkFlamingo844
What are the dark grey/blackish smears on the plate?
frill_demon
I’d ditch the walnuts altogether, I don’t think they add anything to the plate. I can tell you were using them for visual contrast, but I think they’re a miss and you’d be better off with a different element.
I think the rest of the flavor combos sound solid, but the presentation needs a bit of tightening up.
When you serve soft-yolk/runny eggs it’s important to not lose the centres and you’ve quite a gap in one of your two halves. I’d consider shifting the placement a bit and deliberately allowing the yolks to drip into the steak instead of getting lost on the plate.
I think the scatter-stack presentation for the meat and veg could work if you balance it a bit more. Aim for an ordered chaotic flow rather than haphazard multidirectional shifts.
I get that you didn’t want to wind up with a cock&balls shape, but I think you can still introduce a more linear arrangement without skewing too phallic.
The onion ash aioli sounds lovely, but it gets a bit lost in the plate since the greys are so close together. I’d consider adding more ash to darken it, and also prepping it at least 24 hrs ahead of time so the darker blacks can fully develop/saturate the aioli.
Once they’re darker, I’d also consider putting them further out on the plate and making them a bit more defined.
Similarly, the ash scattering itself looks a bit of an afterthought, consider using a more deliberate shape and which specific elements you want hit by it.
Edit- I didn’t see your Home Cook flair when I originally wrote this. If the walnuts are there purely because you like walnuts then by all means keep them. The rest of this is a very solid plate for a non-professional, you should be proud.
3 Comments
What are the dark grey/blackish smears on the plate?
I’d ditch the walnuts altogether, I don’t think they add anything to the plate. I can tell you were using them for visual contrast, but I think they’re a miss and you’d be better off with a different element.
I think the rest of the flavor combos sound solid, but the presentation needs a bit of tightening up.
When you serve soft-yolk/runny eggs it’s important to not lose the centres and you’ve quite a gap in one of your two halves. I’d consider shifting the placement a bit and deliberately allowing the yolks to drip into the steak instead of getting lost on the plate.
I think the scatter-stack presentation for the meat and veg could work if you balance it a bit more. Aim for an ordered chaotic flow rather than haphazard multidirectional shifts.
I get that you didn’t want to wind up with a cock&balls shape, but I think you can still introduce a more linear arrangement without skewing too phallic.
The onion ash aioli sounds lovely, but it gets a bit lost in the plate since the greys are so close together. I’d consider adding more ash to darken it, and also prepping it at least 24 hrs ahead of time so the darker blacks can fully develop/saturate the aioli.
Once they’re darker, I’d also consider putting them further out on the plate and making them a bit more defined.
Similarly, the ash scattering itself looks a bit of an afterthought, consider using a more deliberate shape and which specific elements you want hit by it.
Edit- I didn’t see your Home Cook flair when I originally wrote this. If the walnuts are there purely because you like walnuts then by all means keep them. The rest of this is a very solid plate for a non-professional, you should be proud.
I’m sure this is fire but it looks like ass