Sausage Pigs in a Blanket. Any tips on improving the plating?
Sausage Pigs in a Blanket. Any tips on improving the plating?
by pecanjazz
7 Comments
Redditstorylover1100
The raspberries and parsley probably shouldn’t be on the plate. The pigs in a blanket placement is nice but I’d plate it up with their condiments and nothing else.
FLongis
Skip the berries; at a glance, this is some kind of dessert. Also I’d avoid using whole leaves of anything to frame a sauce or similar non-solid; it’s bound to settle and spread, and by the time it reaches the diner they may find a surprise soggy leaf under the item.
That said, the overall composition is fine. If you wanted to keep things close to how they are now, I’d think maybe a few stuffed green olives? Not really sure what the proper accoutrements are for pigs in blankets, but it strikes me as a very 1960s plate (not in a bad way), which demands pimentos.
TwoPints_Prick
Honestly, I have no fucking clue what this is supposed to be, apart from harrowing.
annual_aardvark_war
This can’t be a real dish at a restaurant. The cottage cheese is going to make the pastry wet. There’s no consistency or structure to this plating at all-figuratively and literally.
BostonFartMachine
I’m trying to figure which culture finds this combination of flavors typical.
This just comes across as bizarre to me. Unappealing.
ranting_chef
Is this for a restaurant or are you cooking at home?
If you’re a home cook, I’d say it looks very nice. If the white is cottage cheese, maybe consider using a small bowl or ramekin. When it comes to garnishing, especially with herbs that have an assertive flavor (like cilantro), imagine taking a bite of a whole leaf with the rest of the dish. Maybe julienne a leaf or two very thinly into a chiffonade and garnish the whole dish with a pinch.
My personal preference is that the best accompaniment for pigs in a blanket is mustard, especially a spicy one if the sausage is on the milder side.
I’ve literally made thousands of pigs in a blanket and my comment there is this: the dough needs to be wrapped very tightly or it loosens up as the sausage cooks and shrinks. Don’t be afraid to really stretch that dough around to make it as tight as possible. And also be aware of how long the dough takes to cook vs the meat – nothing worse than an overcooked sausage and doughy crust, or vice-versa.
7 Comments
The raspberries and parsley probably shouldn’t be on the plate. The pigs in a blanket placement is nice but I’d plate it up with their condiments and nothing else.
Skip the berries; at a glance, this is some kind of dessert. Also I’d avoid using whole leaves of anything to frame a sauce or similar non-solid; it’s bound to settle and spread, and by the time it reaches the diner they may find a surprise soggy leaf under the item.
That said, the overall composition is fine. If you wanted to keep things close to how they are now, I’d think maybe a few stuffed green olives? Not really sure what the proper accoutrements are for pigs in blankets, but it strikes me as a very 1960s plate (not in a bad way), which demands pimentos.
Honestly, I have no fucking clue what this is supposed to be, apart from harrowing.
This can’t be a real dish at a restaurant. The cottage cheese is going to make the pastry wet. There’s no consistency or structure to this plating at all-figuratively and literally.
I’m trying to figure which culture finds this combination of flavors typical.
This just comes across as bizarre to me. Unappealing.
Is this for a restaurant or are you cooking at home?
If you’re a home cook, I’d say it looks very nice. If the white is cottage cheese, maybe consider using a small bowl or ramekin. When it comes to garnishing, especially with herbs that have an assertive flavor (like cilantro), imagine taking a bite of a whole leaf with the rest of the dish. Maybe julienne a leaf or two very thinly into a chiffonade and garnish the whole dish with a pinch.
My personal preference is that the best accompaniment for pigs in a blanket is mustard, especially a spicy one if the sausage is on the milder side.
I’ve literally made thousands of pigs in a blanket and my comment there is this: the dough needs to be wrapped very tightly or it loosens up as the sausage cooks and shrinks. Don’t be afraid to really stretch that dough around to make it as tight as possible. And also be aware of how long the dough takes to cook vs the meat – nothing worse than an overcooked sausage and doughy crust, or vice-versa.
This is altogether upsetting