So you’ve got a few things going on here. You’ve got a good sear on the bass, your asparagus appear to be cooked properly and the gastrique has a nice nappe. Where you went wrong: The asparagus need to be evenly plated and better structured, even them out by trimming them the same size. Plate the gastrique by laying an even pool and lay a scoop of mashed in the center that will result in concentric circles, symmetry is pleasing to the eye.
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Good start, I’d start with the asp, trim them to equal length and order or cut them at a bias to gradually lengthen them as they get closer to the center of the plate (follow the edge of the plate, ya feel?). Otherwise keep on cookin chef, only gets better with experience. u/ gharr87 had very good observations and ideas.
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Looks deliciois, good job champ!
So you’ve got a few things going on here. You’ve got a good sear on the bass, your asparagus appear to be cooked properly and the gastrique has a nice nappe. Where you went wrong: The asparagus need to be evenly plated and better structured, even them out by trimming them the same size. Plate the gastrique by laying an even pool and lay a scoop of mashed in the center that will result in concentric circles, symmetry is pleasing to the eye.
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Good start, I’d start with the asp, trim them to equal length and order or cut them at a bias to gradually lengthen them as they get closer to the center of the plate (follow the edge of the plate, ya feel?). Otherwise keep on cookin chef, only gets better with experience. u/ gharr87 had very good observations and ideas.