Second post here. Home cook, trying to improve. Any and all feedback is welcome.
Self critique: cuts of meat don't look great. Uneven, and not all clearly either the same size, or progressively getting smaller. Just uneven. I find it hard cutting a tritip to get a bunch of great looking slices that are easy to plate, especially because the grain of a tritip changes over the length of the muscle.
Puree looks placed kinda chunkily, and doesn't look smooth. It IS pretty smooth, but doesn't look it.
Any other thoughts on how to improve?
by Hefty_Sherbert_5578