Steak au Pouivre with roasted onions, camelized shallots, glazed carrots, sautéed asparagus, beet puree, and micro-greens
Home cook. Literally first time trying to plate. Please help me improve (I wanted a larger plate but drove all around town and couldn't find one in time for dinner.)
In a world full of social media pages that showcase many forms of plating. It baffles me seeing home cooks, even some chefs plate like this.
EmergencyLavishness1 on
Why is there an almost whole raw onion in the middle of the plate housing a few adopted carrots?
bkyyy on
That puree looks strong with the grit. Beet chutney.
monkey_trumpets on
The carrots look like alien fingers coming up from some nether world.
Ok-Requirement-5839 on
It’s busy but I like it a lot
ICantDecideIt on
This is your first go, so I’ll try to help the best I can. 1st thing: way too much going on. For a sliced steak I really think 1 sauce is all you really want. 2nd lt looks like you have a side on the same plate as an entree. Let’s pull the asparagus and beet puree off this plate and onto a side plate. (You can compose that later). 3rd let’s change your onion. I would make a switch to something like a cipollini or a pearl onion cut in half and charred. Big onions like that just look clunky on a plate to me. 4th and final. Let’s change the carrots cut to something like an oblique to get rid of the creepy fingers vibe they are giving off right now.
I would smoothen out the beet puree but also feel it serves no purpose.
I’m not trying to rip the dish, especially because this isn’t your “job”. Just feels very contrived.
Hefty-Excitement7684 on
Beet puree needs extra blend mate. When you think it’s ready blend again and add little truffle oil. It’ll elevate to another level. 5 ingredients max is the way…. this is the way
Alan-TheDetroyer on
How long do you leave the camel in
LineCookGrind on
Get rid of the onions. Their only purpose is to hold the carrots up.
Get rid of the microgreens. They are unnecessary on most plates tbh.
Get rid of the beet or the au poivre. They seem to conflict. Especially with the visual difference in texture. My choice I’m losing the beets and keeping the au poivre.
Cut the veggies. Why cut a steak and shallots removing the need for a knife. Then you don’t cut the asparagus, carrots, and big ass onion rings requiring a knife once more.
You plate the asparagus upside down in reference to the orientation of the plate. The tops should face up and carrot bottoms should face down the way they grow in nature. It looks unnatural otherwise. I learned that from Chef Patrick O’Connell. He’s a way better chef than me. And accomplished more than me.
Simple is better. Less is more. Nature is King/Queen.
10 Comments
There’s a lot going on there
In a world full of social media pages that showcase many forms of plating. It baffles me seeing home cooks, even some chefs plate like this.
Why is there an almost whole raw onion in the middle of the plate housing a few adopted carrots?
That puree looks strong with the grit. Beet chutney.
The carrots look like alien fingers coming up from some nether world.
It’s busy but I like it a lot
This is your first go, so I’ll try to help the best I can. 1st thing: way too much going on. For a sliced steak I really think 1 sauce is all you really want. 2nd lt looks like you have a side on the same plate as an entree. Let’s pull the asparagus and beet puree off this plate and onto a side plate. (You can compose that later). 3rd let’s change your onion. I would make a switch to something like a cipollini or a pearl onion cut in half and charred. Big onions like that just look clunky on a plate to me. 4th and final. Let’s change the carrots cut to something like an oblique to get rid of the creepy fingers vibe they are giving off right now.
I would smoothen out the beet puree but also feel it serves no purpose.
I’m not trying to rip the dish, especially because this isn’t your “job”. Just feels very contrived.
Beet puree needs extra blend mate. When you think it’s ready blend again and add little truffle oil. It’ll elevate to another level. 5 ingredients max is the way…. this is the way
How long do you leave the camel in
Get rid of the onions. Their only purpose is to hold the carrots up.
Get rid of the microgreens. They are unnecessary on most plates tbh.
Get rid of the beet or the au poivre. They seem to conflict. Especially with the visual difference in texture. My choice I’m losing the beets and keeping the au poivre.
Cut the veggies. Why cut a steak and shallots removing the need for a knife. Then you don’t cut the asparagus, carrots, and big ass onion rings requiring a knife once more.
You plate the asparagus upside down in reference to the orientation of the plate. The tops should face up and carrot bottoms should face down the way they grow in nature. It looks unnatural otherwise. I learned that from Chef Patrick O’Connell. He’s a way better chef than me. And accomplished more than me.
Simple is better. Less is more. Nature is King/Queen.