– I know I’m gonna get beat up for the sauce but I thought it would be a less clumsy looking way of implementing gravy and mushroom. Despite how it looks the amount actually ended up being quite alright since such a large amount of it is solid bits
– The color scheme, it’s to monochromatic
Alright lemme have it fuckers.
authspice on
I’m no purist or expert when it comes to culinary plating so I just want to say, it looks like you world built a lush ecosystem surrounding your tenderloin cuts — if I were to eat this, my fork would pick up the pork and dip for a swim through the mushroom-pebbled bodies of gravy ✨fun and yummy
BeemoBurrito on
The pork looks damn near perfect and the cauliflower looks awesome. I love the colours as well; there’s absolutely nothing wrong with monochromatic when done correctly and don’t let anyone tell you otherwise!
That being said, while I do quite like the dish but I would adjust a thing or two. This may be controversial but I would actually omit the mushroom chunks from the sauce itself and have some hard seared maitake instead. I used to do these sous vide maitakes that are seared with a miso honey and topped with a small splash of yeast extract. Its an umami bomb. Not necessarily saying that you should do something like that but I would like to see a different implementation of the mushrooms in the dish.
As for the sauce, I’m a stickler for a sauce that gets too cold too quickly and I can see that happening with this. The sauce is covering such a large surface area that I can see it being room temp or even cold by the time the guest is half way through their meal. I’d be happy to be wrong though! Maybe, and this might be too cliche but I love the idea of having the sauce piping hot and poured over the dish at table side.
You can and should still do the mushroom sauce but maybe use a super fortified mushroom stock as the base and saute the shallots down until the essentially emulsify into the sauce.
_Putin_ on
Looks delicious and the plating is unique.
Upbeat_Instruction98 on
As much as I know this is absolutely delicious, I’d like to see the sauce on the side and as someone else said, the mushrooms taken out and treated differently as another complement.
Once you lift the sauce, I think the plate color will be an add.
Amyjane1203 on
When I read potatoes and cauliflower I was unsure but color from roasting the cauliflower is a lovely pop I think!
Pork looks *amazing*. I’m hungry now and I want this dish.
nshait on
Pork and cauliflower look great! Too much sauce, I think, I’d be worried about spilling or mess. But the same plating could work in a wide bowl.
Seraphangel777 on
Simple. Lovely. The only thing it’s missing are roasted fiddleheads😉 jk, there is nothing to criticize here. Makes me hungry.
orbtl on
Fuck I’d eat the shit out of that, chef
livinginaradio on
Gotta ask, is the caper berry there because the flavor makes sense to you, or because you just needed a garnish? And have you thought about using cauliflower as the purée rather than potato?
You could also shave cauliflower with a mandolin and use that as a salad for garnish rather than the caper berry. Or mix in capers/caper berry for a more cohesive garnish.
Otherwise I think the other feedback is valid regarding the sauce, mushrooms, etc.
10 Comments
So things I’m aware of already:
– I know I’m gonna get beat up for the sauce but I thought it would be a less clumsy looking way of implementing gravy and mushroom. Despite how it looks the amount actually ended up being quite alright since such a large amount of it is solid bits
– The color scheme, it’s to monochromatic
Alright lemme have it fuckers.
I’m no purist or expert when it comes to culinary plating so I just want to say, it looks like you world built a lush ecosystem surrounding your tenderloin cuts — if I were to eat this, my fork would pick up the pork and dip for a swim through the mushroom-pebbled bodies of gravy ✨fun and yummy
The pork looks damn near perfect and the cauliflower looks awesome. I love the colours as well; there’s absolutely nothing wrong with monochromatic when done correctly and don’t let anyone tell you otherwise!
That being said, while I do quite like the dish but I would adjust a thing or two. This may be controversial but I would actually omit the mushroom chunks from the sauce itself and have some hard seared maitake instead. I used to do these sous vide maitakes that are seared with a miso honey and topped with a small splash of yeast extract. Its an umami bomb. Not necessarily saying that you should do something like that but I would like to see a different implementation of the mushrooms in the dish.
As for the sauce, I’m a stickler for a sauce that gets too cold too quickly and I can see that happening with this. The sauce is covering such a large surface area that I can see it being room temp or even cold by the time the guest is half way through their meal. I’d be happy to be wrong though! Maybe, and this might be too cliche but I love the idea of having the sauce piping hot and poured over the dish at table side.
You can and should still do the mushroom sauce but maybe use a super fortified mushroom stock as the base and saute the shallots down until the essentially emulsify into the sauce.
Looks delicious and the plating is unique.
As much as I know this is absolutely delicious, I’d like to see the sauce on the side and as someone else said, the mushrooms taken out and treated differently as another complement.
Once you lift the sauce, I think the plate color will be an add.
When I read potatoes and cauliflower I was unsure but color from roasting the cauliflower is a lovely pop I think!
Pork looks *amazing*. I’m hungry now and I want this dish.
Pork and cauliflower look great! Too much sauce, I think, I’d be worried about spilling or mess. But the same plating could work in a wide bowl.
Simple. Lovely. The only thing it’s missing are roasted fiddleheads😉 jk, there is nothing to criticize here. Makes me hungry.
Fuck I’d eat the shit out of that, chef
Gotta ask, is the caper berry there because the flavor makes sense to you, or because you just needed a garnish? And have you thought about using cauliflower as the purée rather than potato?
You could also shave cauliflower with a mandolin and use that as a salad for garnish rather than the caper berry. Or mix in capers/caper berry for a more cohesive garnish.
Otherwise I think the other feedback is valid regarding the sauce, mushrooms, etc.