Burratta with peach coolis, roasted peaches and cherry tomatoes, sun flour seeds, fig glaze and foccacia
Burratta with peach coolis, roasted peaches and cherry tomatoes, sun flour seeds, fig glaze and foccacia
by Traditional_Block463
12 Comments
ibided
Overly ornamental and stupid. Do you want to plate this 300 times a night? Fuck this
ibided
And you can’t spell it wrong with the top billed ingredient on the side
Get it together this is just noisy bullshit
VagrancyHD
I’m going to be frank.
Is this bait?
therealdxm
Work on getting some focaccia with an open crumb.
iwasinthepool
In all honesty, this looks gross. It’s got way more sweet than savory components, and the bread needs a lot of work.
thesplendor
1996 called they want their everything back
Sevuhrow
Too much brown, I would definitely add some color.
The bread is… something.
KeyReady5253
I’ve never seen a nice comment on this sub ever
thesplendor
also you gotta learn to make your own fig glaze if you want this dish to start having legs
DietEdgelord
Everything about this makes me irrationally angry. If this is ragebait, you succeeded.
BostonFartMachine
A coulis is a sauce. That looks too thick based on the sheer volume of it on the plate and the way it is supporting the roasted components.
The bread is dense looking and cut poorly; why are they different lengths?
The snowman of burrata with a toupee of microgreens looks odd, as if presiding over the mess happening on the plate below. Why is it off to the side?
The pile of loose nuts on the outside is a *lot*. Why so many?
LineCookGrind
**The Critique**
Lose the store bought fig glaze. Lose the micro greens. Lose the tomatoes. Lose the sunflower seeds those have no reason to be there. You can tell by how they were added to the plate. I’m not a fan of purées and coulis’. I don’t think every dish needs baby food textures.
Think about what you are calling this. “burrata with peaches” you have way more coulis than you do burrata.
Pick a direction savory or pastry? Think about the vessel you are using to present it. Think about the utensils that you eat it with.
Are you gonna use a breadstick like focaccia to jab the cheese and peaches? Are you going to try to balance cheese and peaches on the one inch surface?
Get more air in your focaccia or grill some bread with a wider surface area.
**The Technique/The Prep**
You want peach to be the star? Save the peach skins and peach trim and macerate it in sugar. Save the liquid. Save the roasted peach liquid too. Mix them together and get a super peachy syrup and maybe throw a splash of balsamic in there. The acid cuts through the sweetness.
Take peach pits. All of them. Robocoupe them, or not, it doesn’t matter. Take a neutral olive oil and cover them in oil so you lightly heat the peach seeds from cold. Do it in a pot without frying them. Could be an hour or two. Could be longer. Chef it. Now you have peach seed olive oil. Vanilla and nutty tones but not dessert vanilla.
**The Pickup**
Peach-Vinegar syrup in a squirt bottle Peach pit oil in a squirt bottle Finely chopped mint leaf or mint oil Roasted Peach Chunks Burrata Cheese Finishing salt Grilled bread slices (2)
Burrata goes in the bowl Dress peaches in peach pit oil and peach-vinegar syrup. Create dimple or crater and scoop the roasted peaches onto it. Spoon the remaining liquid in the mixing bowl on top Dress with chopped mint or mint oil and Maldon salt. Send to the pass with grilled bread slices.
Simple, flavorful, intentional, and delicious. You could add roasted walnuts something but from my time in the kitchen I’ve learned that simple, flavorful, and direct is often better.
12 Comments
Overly ornamental and stupid. Do you want to plate this 300 times a night? Fuck this
And you can’t spell it wrong with the top billed ingredient on the side
Get it together this is just noisy bullshit
I’m going to be frank.
Is this bait?
Work on getting some focaccia with an open crumb.
In all honesty, this looks gross. It’s got way more sweet than savory components, and the bread needs a lot of work.
1996 called they want their everything back
Too much brown, I would definitely add some color.
The bread is… something.
I’ve never seen a nice comment on this sub ever
also you gotta learn to make your own fig glaze if you want this dish to start having legs
Everything about this makes me irrationally angry. If this is ragebait, you succeeded.
A coulis is a sauce. That looks too thick based on the sheer volume of it on the plate and the way it is supporting the roasted components.
The bread is dense looking and cut poorly; why are they different lengths?
The snowman of burrata with a toupee of microgreens looks odd, as if presiding over the mess happening on the plate below. Why is it off to the side?
The pile of loose nuts on the outside is a *lot*. Why so many?
**The Critique**
Lose the store bought fig glaze. Lose the micro greens. Lose the tomatoes. Lose the sunflower seeds those have no reason to be there. You can tell by how they were added to the plate. I’m not a fan of purées and coulis’. I don’t think every dish needs baby food textures.
Think about what you are calling this. “burrata with peaches” you have way more coulis than you do burrata.
Pick a direction savory or pastry?
Think about the vessel you are using to present it.
Think about the utensils that you eat it with.
Are you gonna use a breadstick like focaccia to jab the cheese and peaches? Are you going to try to balance cheese and peaches on the one inch surface?
Get more air in your focaccia or grill some bread with a wider surface area.
**The Technique/The Prep**
You want peach to be the star? Save the peach skins and peach trim and macerate it in sugar. Save the liquid. Save the roasted peach liquid too. Mix them together and get a super peachy syrup and maybe throw a splash of balsamic in there. The acid cuts through the sweetness.
Take peach pits. All of them. Robocoupe them, or not, it doesn’t matter. Take a neutral olive oil and cover them in oil so you lightly heat the peach seeds from cold. Do it in a pot without frying them. Could be an hour or two. Could be longer. Chef it. Now you have peach seed olive oil. Vanilla and nutty tones but not dessert vanilla.
**The Pickup**
Peach-Vinegar syrup in a squirt bottle
Peach pit oil in a squirt bottle
Finely chopped mint leaf or mint oil
Roasted Peach Chunks
Burrata Cheese
Finishing salt
Grilled bread slices (2)
Burrata goes in the bowl
Dress peaches in peach pit oil and peach-vinegar syrup.
Create dimple or crater and scoop the roasted peaches onto it.
Spoon the remaining liquid in the mixing bowl on top
Dress with chopped mint or mint oil and Maldon salt.
Send to the pass with grilled bread slices.
Simple, flavorful, intentional, and delicious.
You could add roasted walnuts something but from my time in the kitchen I’ve learned that simple, flavorful, and direct is often better.