I didn’t have a ring mold this past weekend forgot about it until I started cooking that’s why some of the potatoes aren’t perfectly circular but I got one now !
authorbrendancorbett on
I’m a home cook and would devour that np, but here’s some thoughts:
* no raw herbs which can’t be eaten, like thyme and rosemary
* potatoes and steak could use a touch more color on them; particularly potatoes, when I do fondant they get dark from basting with stock, they look a touch light? Steak temp looks fantastic
* demi might be nice if reduced further, it looks a touch thin and is extra nice when you get that rich velvety texture
kateuptonsvibrator on
The steak and potatoes need more crust. Higher temp, harder sear. You’ll get more flavor, and visually it will be more appealing. The demi looks cloudy. I’m not sure if you roasted bones and made a stock for the foundation of the sauce, or did a pan sauce with just wine, but it looks undeveloped. I can’t tell what’s going on with the sauce, easier to give more productive feedback if you explain how you made it. Losing the rosemary and thyme would uncluttered it as well.
TheNeighKid on
Steak looks great, demi looks like it needs about 10 mins more lid off cooking. It doesn’t look as rich as it should.
However, it still looks delicious!
For modesty, reduce the number of fondants, or once you have the ring mould, make a big one.
NI6HTLIZARD on
why demi? just a random addition? or did you braise the waygu? i’m confused
AaronMichael726 on
Pairing a steak with large statement items like fondant potatoes, you might plate each separately. Let the steak and the glaze speak for itself.
OR
Cut the potatoes wider and serve like sushi.
yells_at_bugs on
I will die on the hill that I feel the same way about stemmed inedible things on a plate the same way Samuel S Jackson felt about those snakes on that plane.
PhilosophyFair9062 on
More red wine!! Crimson ruby demi over steak 🤌
oofunkatronoo on
Fondant is actually good. There’s plenty maillard there, don’t see a problem.
Meat needs crust otherwise it looks great. Pat dry and apply to a smoking hot whatever. You need crisplin, doesn’t matter how you get it.
That sauce is not demi and it’s loose. Your pan sauce needs to be tighter. Slurry or reduce and don’t call it demi.
fddfgs on
People have already said that the demi glace is too thin, but I think a white plate would also make it look more appealing.
11 Comments
I didn’t have a ring mold this past weekend forgot about it until I started cooking that’s why some of the potatoes aren’t perfectly circular but I got one now !
I’m a home cook and would devour that np, but here’s some thoughts:
* no raw herbs which can’t be eaten, like thyme and rosemary
* potatoes and steak could use a touch more color on them; particularly potatoes, when I do fondant they get dark from basting with stock, they look a touch light? Steak temp looks fantastic
* demi might be nice if reduced further, it looks a touch thin and is extra nice when you get that rich velvety texture
The steak and potatoes need more crust. Higher temp, harder sear. You’ll get more flavor, and visually it will be more appealing. The demi looks cloudy. I’m not sure if you roasted bones and made a stock for the foundation of the sauce, or did a pan sauce with just wine, but it looks undeveloped. I can’t tell what’s going on with the sauce, easier to give more productive feedback if you explain how you made it. Losing the rosemary and thyme would uncluttered it as well.
Steak looks great, demi looks like it needs about 10 mins more lid off cooking. It doesn’t look as rich as it should.
However, it still looks delicious!
For modesty, reduce the number of fondants, or once you have the ring mould, make a big one.
why demi? just a random addition? or did you braise the waygu? i’m confused
Pairing a steak with large statement items like fondant potatoes, you might plate each separately. Let the steak and the glaze speak for itself.
OR
Cut the potatoes wider and serve like sushi.
I will die on the hill that I feel the same way about stemmed inedible things on a plate the same way Samuel S Jackson felt about those snakes on that plane.
More red wine!! Crimson ruby demi over steak 🤌
Fondant is actually good. There’s plenty maillard there, don’t see a problem.
Meat needs crust otherwise it looks great. Pat dry and apply to a smoking hot whatever. You need crisplin, doesn’t matter how you get it.
That sauce is not demi and it’s loose. Your pan sauce needs to be tighter. Slurry or reduce and don’t call it demi.
People have already said that the demi glace is too thin, but I think a white plate would also make it look more appealing.
That’s an au jus at best, no way that’s a demi.