All three dishes the same, but plated differently.
Aged and salt dry brined boneless short rib, seared to med-rare.
Mashed Kennebec potatoes with heavy cream and ramp butter.
Red wine reduction finished with demi glace.
I'm a home cook looking to level up. I have had zero training and am trying to learn the hard way. Any feedback is appreciated. Thank you to all who have posted their feedback on my previous posts!
by branchlizard
8 Comments
#2, but do something else with the potatoes — they don’t look good as a puck (and if you insist on a puck, make it a *perfect* puck).
Number one is definitely the most presentable. Number two could definitely work better if you add some garnish to the top of your mashed.
Reduce the red white sauce more and finish with butter to thicken
Potatoes are rough, make a nice fluffy mash instead of a hockey puck.
Your sauce is broken. Try mounting your butter after fully reducing the red wine and under way less heat.
Not sure why there are three small pieces of red bell pepper? If you wanna eat bell pepper then serve an edible portions worth. If not leave it out.
The first plating is better looking than the others.
Half moon drizzle with the sauce
1 looks best but 2 is the better plating.
The potatoes look like a sad hockey puck in #2, though. Gotta fix that
1, yes
2, refine it a bit more
3, absolutely not… completely 86 this plating. Forever
It’s a slightly weird dish to me in that there’s too much mash for it to be a starter, but no vegetables. You could suggest that it was designed as part of a small plates sharing situation.
I don’t think any of the presentations work currently, but 1 and 2 could be improved to a satisfactory place. 3 is wannabe (failing) pretentious, which is hateful.
The mash pucks aren’t working for you. Piping would be your best bet, but otherwise I would go a little flatter and a little less tightly packed, like when you put hummus in a bowl and then create a divot in the middle and heighten the side.
If piping, I would do less sauce, and serve more on the side.
Not sure what the red chunks are. List them as a component if they’re important or lose them. Green leafy garnish looks like a real afterthought. If you had another garnish or 2, you could get into a good place. Otherwise let the sauce sing. Also, the sauce isn’t emulsified well, so fix that.
Fortunately, steak and mash is super, super common, so you can find thousands of examples of platings online, ranging from the awful through to super high level. Find a few you like and try to do something similar.