I thought the red cabbage would add a beautiful colour to the plate, but it came out a bit dark. I got a beautiful seat on the outside, but it seemed to disappear in the oven? It looked like it had been dipped in gold! Maybe next time I’ll try boiling it, or maybe sous vide and then sear?
.The regular Savoy cabbage in the second image looks nice, but I think there’s too much green.
Do you think this dish is worth putting more time and thought into? Any advice on where to go with it would be appreciated.
Thanks!
Rl3otic on
I for one love the dish but i would consider swapping the red cabbages plate with a white or gray to give it more contrast.
Rl3otic on
The second dish is absolutely stunning. Savvoy cabbage you said i love the natural lip with the mash and the fanned out asparagus! Tomatoes are a bit much maybe a slightly roasted lemon would sink well with less sundried tomatoes.
Skunkfunk89 on
Do you want an honest opinion? Not trying to be a dick
MercTreads on
None of the elements seem like they would taste bad or look like they’re prepared improperly, but something about your plating leaves me wanting.
I feel like I gave 1000 chefs the exact same mise a majority of them would plate it really similar to this. I like where you’re going with this, truly, but I firmly believe more can be done here.
Personal nitpick and not an actual critique: I’ve never once thought ring molded starch looks good
----___--___---- on
I kinda agree with u/MercTreads here. Everything looks good on it’s own and the plating isn’t off either. It’s just that there is nothing.. special? about it. There is no kick to it. Nothing that makes me be like “THAT’S the plate I want, and no other”.
I’m sure it tastes delicious and I also wouldn’t complain about the plating if I got it. But well, it just looks a bit average to me.
Overall a really good job you did there!
ChessiePique on
I give both a very non-professional YUMMMMM! 10/10 would gobble both.
7 Comments
I thought the red cabbage would add a beautiful colour to the plate, but it came out a bit dark. I got a beautiful seat on the outside, but it seemed to disappear in the oven? It looked like it had been dipped in gold! Maybe next time I’ll try boiling it, or maybe sous vide and then sear?
.The regular Savoy cabbage in the second image looks nice, but I think there’s too much green.
Do you think this dish is worth putting more time and thought into? Any advice on where to go with it would be appreciated.
Thanks!
I for one love the dish but i would consider swapping the red cabbages plate with a white or gray to give it more contrast.
The second dish is absolutely stunning. Savvoy cabbage you said i love the natural lip with the mash and the fanned out asparagus! Tomatoes are a bit much maybe a slightly roasted lemon would sink well with less sundried tomatoes.
Do you want an honest opinion? Not trying to be a dick
None of the elements seem like they would taste bad or look like they’re prepared improperly, but something about your plating leaves me wanting.
I feel like I gave 1000 chefs the exact same mise a majority of them would plate it really similar to this. I like where you’re going with this, truly, but I firmly believe more can be done here.
Personal nitpick and not an actual critique: I’ve never once thought ring molded starch looks good
I kinda agree with u/MercTreads here. Everything looks good on it’s own and the plating isn’t off either. It’s just that there is nothing.. special? about it. There is no kick to it. Nothing that makes me be like “THAT’S the plate I want, and no other”.
I’m sure it tastes delicious and I also wouldn’t complain about the plating if I got it. But well, it just looks a bit average to me.
Overall a really good job you did there!
I give both a very non-professional YUMMMMM! 10/10 would gobble both.