This is my first time trying to plate food any tips or tricks would be appreciated.
by Sea-Atmosphere-4330
7 Comments
Accomplished_Shoe962
Thank the gods for you sir! My wife and I got a kick out of your sucker punch
LongroddMcHugendong
Great verticality with the baby corns, I love the crossed yellow and purple carrots. The light and dark juxtaposition evokes feelings of the nature of life itself. Steak cooked to perfection, and the single presented slice is lonely, yet brusque. Love the plate choice and use of negative space.
Artemis_Understood
First off, I am not a chef, and I’m going to take a wild guess and say that you’re a young person.
What I would say first and foremost is that, at least for me, bbq sauce with steak is a cardinal sin. You could try for a red wine reduction for a sauce that’s a pretty classic pairing with a steak.
Secondly, go for a harder sear on your steak by ensuring the outside of the steak is very dry and well seasoned when it hits the pan. The inside looks cooked perfectly for medium rare.
The way you’ve laid out everything on the plate is creative, but it kind of looks kind of like a face and it’s tripping me out a little bit lol.
I would use a white plate and center the steak on that plate so that it’s the star of the show. Char your carrots a little to give them a little more flavor and then maybe season them with some herbs.
That’s my recommendations. Keep up the good work! If this is your first time then you’re doing way better than I would have
Bluesparc
If this isn’t a total troll a couple things, firstly, harder sear on your steak. Secondly, stop trying to be what you imagine “fancy” to look like. Plate naturally, schmear your sauce, pile the veg nicely. Have the meat well presented either beside or slightly on your veg pile.
Last try making sauces yourself
This is just random stuff on a plate but even with what’s there, it could be made to look nicely and naturally by just not trying so hard.
Also, your barbeque sauce appears to be trying to eat the poor lonely baby corn
No_Permit8766
First thought…A Picasso-esque portrait. My second thought…No one likes baby corn.
[deleted]
[removed]
jairngo
I thought it was one of those glazed round cakes, but it was the plate 😆.
Look at the corn, very different shapes but you arranged them trying to be precise, thats a problem because you are trying to mix disorder and order, it ends up looking weird.
I see you put the steak, then on top a carrot, then on top another carrot and on top of that a slice of the steak and again it looks weird, you didn’t have to pile all that stuff.
On the side I also see more corn (one is even bent), long carrot and just a round piece of carrot, and again it looks weird.
And because how everything else is plated the sauce looks like a mouth… I’m not trying to be mean, I just want you to realize that that plate looks weird and why.
My tips:
-you can give each component more space, you don’t have ti pile stuff to bring the food together, give the steak its space and put the carrots and corn on the sides, you can put some stuff on top of the sauce tho, but generally your sides aren’t garnish.
-be more consistent with your cuts and shapes, especially if you wanna do a perfect looking high end dish. If the food is very irregular you can be more spontaneous, for example a pile of fries, looks good and natural even if the fries are irregular.
-the plate is very important, and that plate is trippy, is just adding to the mess.
When you plate a dish you are presenting the dish to the customer, and it should be done in a way that let the food looks it’s best, usually you will conceptualice a dish with components, flavors, decorations and the plating is that final part but it all should come together, som food you just can’t plate like this, maybe the best way to plate a stake, vegetables and a sauce is to spread the sauce, put the steak on top and the vegetables on the sides, plain and simple but the food will look its best.
7 Comments
Thank the gods for you sir! My wife and I got a kick out of your sucker punch
Great verticality with the baby corns, I love the crossed yellow and purple carrots. The light and dark juxtaposition evokes feelings of the nature of life itself. Steak cooked to perfection, and the single presented slice is lonely, yet brusque. Love the plate choice and use of negative space.
First off, I am not a chef, and I’m going to take a wild guess and say that you’re a young person.
What I would say first and foremost is that, at least for me, bbq sauce with steak is a cardinal sin. You could try for a red wine reduction for a sauce that’s a pretty classic pairing with a steak.
Secondly, go for a harder sear on your steak by ensuring the outside of the steak is very dry and well seasoned when it hits the pan. The inside looks cooked perfectly for medium rare.
The way you’ve laid out everything on the plate is creative, but it kind of looks kind of like a face and it’s tripping me out a little bit lol.
I would use a white plate and center the steak on that plate so that it’s the star of the show. Char your carrots a little to give them a little more flavor and then maybe season them with some herbs.
That’s my recommendations. Keep up the good work! If this is your first time then you’re doing way better than I would have
If this isn’t a total troll a couple things, firstly, harder sear on your steak. Secondly, stop trying to be what you imagine “fancy” to look like. Plate naturally, schmear your sauce, pile the veg nicely. Have the meat well presented either beside or slightly on your veg pile.
Last try making sauces yourself
This is just random stuff on a plate but even with what’s there, it could be made to look nicely and naturally by just not trying so hard.
Also, your barbeque sauce appears to be trying to eat the poor lonely baby corn
First thought…A Picasso-esque portrait. My second thought…No one likes baby corn.
[removed]
I thought it was one of those glazed round cakes, but it was the plate 😆.
Look at the corn, very different shapes but you arranged them trying to be precise, thats a problem because you are trying to mix disorder and order, it ends up looking weird.
I see you put the steak, then on top a carrot, then on top another carrot and on top of that a slice of the steak and again it looks weird, you didn’t have to pile all that stuff.
On the side I also see more corn (one is even bent), long carrot and just a round piece of carrot, and again it looks weird.
And because how everything else is plated the sauce looks like a mouth… I’m not trying to be mean, I just want you to realize that that plate looks weird and why.
My tips:
-you can give each component more space, you don’t have ti pile stuff to bring the food together, give the steak its space and put the carrots and corn on the sides, you can put some stuff on top of the sauce tho, but generally your sides aren’t garnish.
-be more consistent with your cuts and shapes, especially if you wanna do a perfect looking high end dish. If the food is very irregular you can be more spontaneous, for example a pile of fries, looks good and natural even if the fries are irregular.
-the plate is very important, and that plate is trippy, is just adding to the mess.
When you plate a dish you are presenting the dish to the customer, and it should be done in a way that let the food looks it’s best, usually you will conceptualice a dish with components, flavors, decorations and the plating is that final part but it all should come together, som food you just can’t plate like this, maybe the best way to plate a stake, vegetables and a sauce is to spread the sauce, put the steak on top and the vegetables on the sides, plain and simple but the food will look its best.