Sous vide brisket with asparagus puree, pickled carrot rolls, white rice and a soy glaze
I'm not super happy with how it looks, how would I fix it? Generally how do you plate with white rice?
by NoelleAndCats
7 Comments
hairycocktail
What many places do is some sort of mould for the rice, a ring would do, but you can also use a small funnel to press the rice in then with a bench scraper underneath it flip it upside down and lower it on the plate to create a sort of pyramid/cone once you lift the funnel up.
Here on the right side of the plate it would look nice and also give you some height to give some upwards volume maybe with the veggies kinda tilted on it, especially if you use a ring and create a flat surface of the rice. Then the meat to the left side of it in this half moon shape you already made, with perhaps a sauce mirror underneath or some sauce over the meat
tirams
At first glance I thought it was salmon. Maybe the lighting fooled me.
agmanning
I really don’t understand the garnish at all.
SkepticITS
Rice is difficult to plate nicely. Some people go down the mould route. I think it’s OK, but rarely looks good. A shallow cylinder and then everything on top is the least bad. I would sooner just serve a bowl of rice on the side and plate the meat, veg, and garnish.
2dogs1sword0patience
As someone else already said rice does really well with a mold. You just have to be gentle when you set the meat down.
Soy glaze is tough to plate nicely. Yours needs to be tightened up quite a bit, that messes with the flavor. It’s why often soy sauce will be in a nest little cup on a charger plate on the side.
Your plate doesn’t look bad, it’s just still on a journey
atomicswoosh
I’d say go for crispy rice, make it a square that you have your meat arranged on. Arrange your save in a square offsetting it and then asparagus on that parallel to one of the lines? Square plating on a round plate is fun for the eyes
7 Comments
What many places do is some sort of mould for the rice, a ring would do, but you can also use a small funnel to press the rice in then with a bench scraper underneath it flip it upside down and lower it on the plate to create a sort of pyramid/cone once you lift the funnel up.
Here on the right side of the plate it would look nice and also give you some height to give some upwards volume maybe with the veggies kinda tilted on it, especially if you use a ring and create a flat surface of the rice. Then the meat to the left side of it in this half moon shape you already made, with perhaps a sauce mirror underneath or some sauce over the meat
At first glance I thought it was salmon. Maybe the lighting fooled me.
I really don’t understand the garnish at all.
Rice is difficult to plate nicely. Some people go down the mould route. I think it’s OK, but rarely looks good. A shallow cylinder and then everything on top is the least bad. I would sooner just serve a bowl of rice on the side and plate the meat, veg, and garnish.
As someone else already said rice does really well with a mold. You just have to be gentle when you set the meat down.
Soy glaze is tough to plate nicely. Yours needs to be tightened up quite a bit, that messes with the flavor. It’s why often soy sauce will be in a nest little cup on a charger plate on the side.
Your plate doesn’t look bad, it’s just still on a journey
I’d say go for crispy rice, make it a square that you have your meat arranged on. Arrange your save in a square offsetting it and then asparagus on that parallel to one of the lines? Square plating on a round plate is fun for the eyes
Is this a joke or you being serious? I can’t tell