Hey everyone. I’m a relatively good cook (I think) and this is my first post here!
I’ve recently gotten back into cooking and want to elevate it even more with proper plating technique and eye for composition. Comments, discussions, suggestions, critiques, hellos, etc are welcome. Please let me know what you think!
by DearlyDavid
7 Comments
“Green salsa verde” is redundant because verde means green in Spanish.
All in all it looks good!
I would prefer the bread to be separate (as in a bread bowl). Or maybe some other idea.
Some of the things you sprinkled over it look somewhat messy to me, some more planned placement could help.
(not a chef)
The decoration on the plate looks messy. I mean the green stuff (not the salsa). The bread could use a little roast.
Nope sorry, I’m sure it’s delicious but it looks mental, like you’re trying to ram together 3 or 4 different themes.
Dishwashers hate this one trick!
You’re plating a lot of salsa verde here for two bones and a little toast.
Also feels a bit light on bread.
Edit: also, lemon zest is pretty pedestrian as a garnish. Work it into the salsa or jettison it. Or do a lemon gel to dot the salsa.
Marrow on toast is great, you can get a good price point and margin on this, but it’s loose.
This looks so unappetizing.
I’ve had bone marrow on my menu for ever so here’s some advice:
Bone marrow can be safely cooked to medium rare. If you go over medium, you’ll start losing a lot of the marrow.
Most people, including myself, make a “chunky” topping for the marrow, instead of a plated sauce, like you did here. Instead of doing a puree, do something closer to a chimichurri. Top the marrow with the chimi, put the pickled radishes either in a nest on top of the bones or on the side.