Looks absolutely beautiful but I’d be sad at the small amount of pea purée since I love it 🙂
GimmeCandy1 on
And how much for the 2 ounces of food?
TwopintsyaPrick on
Mash looks a touch grainy, and the pea purée is separating slightly. A good start for sure but could do with tightening up, also make the beef the star FFS, it looks sad and lost.
hashcake710 on
Is this a small plate or part of a course? I would be very sad to get this tiny portion otherwise. Plating is clean it just needs more..everything! Also, do away with the pink flower and save it for a ceviche or something. This rustic dish doesn’t call for that.
petitejesuis on
Steaming the carrots seems like it might be a missed opportunity. Steaming would make them much more subtle, imo more appropriate for chicken or something. My mind goes to a pan roast or glazed carrots to beef up the depth while providing the balance to the heavy, big flavors of rib
HoneyCakePonye on
too much mash in comparison to everything else. Especially the pea puree. 🙁 maybe do interchanging ‘blobs’ of mash and puree or a spiral?
definitely spice up the carrot with… something. Honey-glazed, balsamico-roasted, anything to give it a bit more taste.
Hope2_win on
It looks great and is beautifully presented .
Philly_ExecChef on
A few things here: you’re going for a small plate aesthetic with minimal elements, so each element needs a bit more elevation.
Purée needs to be silkier. Meat looks great. Chive doesn’t actually do anything for you, it’s an exceptionally rudimentary and tired garnish. Consider a fried rosemary sprig (edible) or something in profile.
Carrots aren’t really benefiting from that blank look off your mandolin. A light glaze or color, or a thinner slice (since you’re using a mandolin anyway). Personally, I’d coin them and match the spheres of pea and potato.
Pea purée is fine, but if you’re doing that hint of flavor, small plate aesthetic, you’ve drowned the negative space in potato. Proportionately off.
Just needs a little refinement.
Acid_Monster on
Meat to potato ratio is way off.
KingdomOfRyan on
Half of me loves it, half of me thinks baby food
Natural_Property9774 on
Ah, yes. A meal fit for a mouse.
Ok-Passenger-9091 on
Finally, a worthy contribution to this sub! Looks delicious and beautiful!
PineapplePate on
Most critiques have already been said, and I agree with them if your goal is a fine dining style/elevation of the food. One thought is, if you have access to sous vide, hit the carrots with butter, a nice resinous herb like rosemary, and sugar 180F for ~30 min (maybe 15-20 with current presentation) then finishing them in a hot sauté pan with the marinade to glaze them. May be a nice element for extra sweet with the savory.
The garnish can be elevated as well. When doing a garnish it’s also important to ask yourself why/what it adds to the dish and that it is meant to be eaten. The x of chive over the short rib can be elevated by doing smaller pieces and letting them fry up briefly in a small amount of the fat/braising liquid from the short ribs. You could also opt for a chive oil. A different garnish such as a sprig of fried rosemary or a single proportionately sized leaf of sage (pineapple sage?) lightly dredged and fried.
Ancient_Natural1573 on
That’s like 50 bucks at a restaurant somewhere
Camazon1 on
The mash looks both lumpy and runny, also the general colours sort of remind me of baby food.
SurrealEffects on
Think about eating every bite together, there is so little pea puree it seems pointless. Also the carrots seem kinda bland, would sauté them in butter and herbs, would give them a more appetizing look.
burt0o0o on
Thats looks gas, imma need like 6 plate to be full tho 😅
Snickles_Satisfies on
Fancy restaurants would snatch this up and slap a $58 price tag on it
20 Comments
Looks absolutely beautiful but I’d be sad at the small amount of pea purée since I love it 🙂
And how much for the 2 ounces of food?
Mash looks a touch grainy, and the pea purée is separating slightly. A good start for sure but could do with tightening up, also make the beef the star FFS, it looks sad and lost.
Is this a small plate or part of a course? I would be very sad to get this tiny portion otherwise. Plating is clean it just needs more..everything! Also, do away with the pink flower and save it for a ceviche or something. This rustic dish doesn’t call for that.
Steaming the carrots seems like it might be a missed opportunity. Steaming would make them much more subtle, imo more appropriate for chicken or something. My mind goes to a pan roast or glazed carrots to beef up the depth while providing the balance to the heavy, big flavors of rib
too much mash in comparison to everything else. Especially the pea puree. 🙁 maybe do interchanging ‘blobs’ of mash and puree or a spiral?
definitely spice up the carrot with… something. Honey-glazed, balsamico-roasted, anything to give it a bit more taste.
It looks great and is beautifully presented .
A few things here: you’re going for a small plate aesthetic with minimal elements, so each element needs a bit more elevation.
Purée needs to be silkier. Meat looks great. Chive doesn’t actually do anything for you, it’s an exceptionally rudimentary and tired garnish. Consider a fried rosemary sprig (edible) or something in profile.
Carrots aren’t really benefiting from that blank look off your mandolin. A light glaze or color, or a thinner slice (since you’re using a mandolin anyway). Personally, I’d coin them and match the spheres of pea and potato.
Pea purée is fine, but if you’re doing that hint of flavor, small plate aesthetic, you’ve drowned the negative space in potato. Proportionately off.
Just needs a little refinement.
Meat to potato ratio is way off.
Half of me loves it, half of me thinks baby food
Ah, yes. A meal fit for a mouse.
Finally, a worthy contribution to this sub! Looks delicious and beautiful!
Most critiques have already been said, and I agree with them if your goal is a fine dining style/elevation of the food. One thought is, if you have access to sous vide, hit the carrots with butter, a nice resinous herb like rosemary, and sugar 180F for ~30 min (maybe 15-20 with current presentation) then finishing them in a hot sauté pan with the marinade to glaze them. May be a nice element for extra sweet with the savory.
The garnish can be elevated as well. When doing a garnish it’s also important to ask yourself why/what it adds to the dish and that it is meant to be eaten. The x of chive over the short rib can be elevated by doing smaller pieces and letting them fry up briefly in a small amount of the fat/braising liquid from the short ribs. You could also opt for a chive oil. A different garnish such as a sprig of fried rosemary or a single proportionately sized leaf of sage (pineapple sage?) lightly dredged and fried.
That’s like 50 bucks at a restaurant somewhere
The mash looks both lumpy and runny, also the general colours sort of remind me of baby food.
Think about eating every bite together, there is so little pea puree it seems pointless. Also the carrots seem kinda bland, would sauté them in butter and herbs, would give them a more appetizing look.
Thats looks gas, imma need like 6 plate to be full tho 😅
Fancy restaurants would snatch this up and slap a $58 price tag on it
Can you make this, but BIGGER
Mm the two bite dinner 👩🍳