Ditch the blueberries. Unless you’re doing something special to prepare the fruit, fresh fruit on an entree is often close to useless. The pork looks dry as hell so maybe cook it a little less next time, and put the sauce over the protein. An ounce of sauce covers a pound of sin.
Overall I see what you tried to do, but it sounds like a rustic dish so I’d lean towards a more rustic, but still clean and right presentation.
Chelseafc5505 on
Like the concept but the beet dots and the rest of the entree look like the boys and girls at a middle school dance lol.
Make em ‘dance’ together. And as you acknowledge – pull the pork way earlier
belovedfoe on
Sounds awesome but if your putting blueberries on the plate maybe pickle them?
RxHotdogs on
Pork can be cooked to medium and still be safe. That looks like chewing gum. The rest looks good though. The potatoes are sexy af if you can get cleaner edges
KamNStuff420 on
It’s nice but I feel like it could use some sort of a green garnish or something to make it pop a bit more
ChefBoyD on
Pickle your blueberries instead of serving it fresh. Cook the chop to medium and let it carry over so it aint so dry and stringent.
TelevisionFalse1635 on
Cook your pork to 145-150. It will be a little pink, but that’s just fine.
theancientofdayz on
This isn’t fondant potatoes. Fontant potatoes are cut into cylinders, browned on edges and cooked in stock. From the picture this looks like pavé or just square cut using the same method.
Psyberchase on
Kinda looks like a crab face when you turn it to the side 🦀 haha. No hate though! The fondant potatoes look nice! And the sauces are pretty, but maybe could choose 1. And shmear it under the meat. Blueberry demi sounds nice to balance the earthy. Beetroot is maybe too samey?
WhatsTheGoalieDoing on
That’s a lot of negative space.
Brian_Lefebvre on
Bro that pork chop looks like dry city. Cook it medium, it can be pink.
thejuanwelove on
pork is a tough one for beginners like us, you know is not healthy not to cook it enough but if you cook it too much is like eating nothing. Personally my pork cooking is always in stages, I cut with a knife a small portion to make sure is cooked all the way, if not, I cook it a little more and repeat the procedure until its juicy but safe (which is my middle name strangely enough)
I reckon if you could get one of those meat thermometers that would help too, I mean to make it more precise
14 Comments
Looks dry as shit I’m not even gonna hold you
Ditch the blueberries. Unless you’re doing something special to prepare the fruit, fresh fruit on an entree is often close to useless. The pork looks dry as hell so maybe cook it a little less next time, and put the sauce over the protein. An ounce of sauce covers a pound of sin.
Overall I see what you tried to do, but it sounds like a rustic dish so I’d lean towards a more rustic, but still clean and right presentation.
Like the concept but the beet dots and the rest of the entree look like the boys and girls at a middle school dance lol.
Make em ‘dance’ together. And as you acknowledge – pull the pork way earlier
Sounds awesome but if your putting blueberries on the plate maybe pickle them?
Pork can be cooked to medium and still be safe. That looks like chewing gum. The rest looks good though. The potatoes are sexy af if you can get cleaner edges
It’s nice but I feel like it could use some sort of a green garnish or something to make it pop a bit more
Pickle your blueberries instead of serving it fresh. Cook the chop to medium and let it carry over so it aint so dry and stringent.
Cook your pork to 145-150. It will be a little pink, but that’s just fine.
This isn’t fondant potatoes. Fontant potatoes are cut into cylinders, browned on edges and cooked in stock. From the picture this looks like pavé or just square cut using the same method.
Kinda looks like a crab face when you turn it to the side 🦀 haha. No hate though! The fondant potatoes look nice! And the sauces are pretty, but maybe could choose 1. And shmear it under the meat. Blueberry demi sounds nice to balance the earthy. Beetroot is maybe too samey?
That’s a lot of negative space.
Bro that pork chop looks like dry city. Cook it medium, it can be pink.
pork is a tough one for beginners like us, you know is not healthy not to cook it enough but if you cook it too much is like eating nothing. Personally my pork cooking is always in stages, I cut with a knife a small portion to make sure is cooked all the way, if not, I cook it a little more and repeat the procedure until its juicy but safe (which is my middle name strangely enough)
I reckon if you could get one of those meat thermometers that would help too, I mean to make it more precise
The shit that gets upvoted in this sub I stg