Thank the gods for you sir! My wife and I got a kick out of your sucker punch
LongroddMcHugendong on
Great verticality with the baby corns, I love the crossed yellow and purple carrots. The light and dark juxtaposition evokes feelings of the nature of life itself. Steak cooked to perfection, and the single presented slice is lonely, yet brusque. Love the plate choice and use of negative space.
Artemis_Understood on
First off, I am not a chef, and I’m going to take a wild guess and say that you’re a young person.
What I would say first and foremost is that, at least for me, bbq sauce with steak is a cardinal sin. You could try for a red wine reduction for a sauce that’s a pretty classic pairing with a steak.
Secondly, go for a harder sear on your steak by ensuring the outside of the steak is very dry and well seasoned when it hits the pan. The inside looks cooked perfectly for medium rare.
The way you’ve laid out everything on the plate is creative, but it kind of looks kind of like a face and it’s tripping me out a little bit lol.
I would use a white plate and center the steak on that plate so that it’s the star of the show. Char your carrots a little to give them a little more flavor and then maybe season them with some herbs.
That’s my recommendations. Keep up the good work! If this is your first time then you’re doing way better than I would have
Bluesparc on
If this isn’t a total troll a couple things, firstly, harder sear on your steak. Secondly, stop trying to be what you imagine “fancy” to look like. Plate naturally, schmear your sauce, pile the veg nicely. Have the meat well presented either beside or slightly on your veg pile.
Last try making sauces yourself
This is just random stuff on a plate but even with what’s there, it could be made to look nicely and naturally by just not trying so hard.
Also, your barbeque sauce appears to be trying to eat the poor lonely baby corn
No_Permit8766 on
First thought…A Picasso-esque portrait. My second thought…No one likes baby corn.
[deleted] on
[removed]
jairngo on
I thought it was one of those glazed round cakes, but it was the plate 😆.
Look at the corn, very different shapes but you arranged them trying to be precise, thats a problem because you are trying to mix disorder and order, it ends up looking weird.
I see you put the steak, then on top a carrot, then on top another carrot and on top of that a slice of the steak and again it looks weird, you didn’t have to pile all that stuff.
On the side I also see more corn (one is even bent), long carrot and just a round piece of carrot, and again it looks weird.
And because how everything else is plated the sauce looks like a mouth… I’m not trying to be mean, I just want you to realize that that plate looks weird and why.
My tips:
-you can give each component more space, you don’t have ti pile stuff to bring the food together, give the steak its space and put the carrots and corn on the sides, you can put some stuff on top of the sauce tho, but generally your sides aren’t garnish.
-be more consistent with your cuts and shapes, especially if you wanna do a perfect looking high end dish. If the food is very irregular you can be more spontaneous, for example a pile of fries, looks good and natural even if the fries are irregular.
-the plate is very important, and that plate is trippy, is just adding to the mess.
When you plate a dish you are presenting the dish to the customer, and it should be done in a way that let the food looks it’s best, usually you will conceptualice a dish with components, flavors, decorations and the plating is that final part but it all should come together, som food you just can’t plate like this, maybe the best way to plate a stake, vegetables and a sauce is to spread the sauce, put the steak on top and the vegetables on the sides, plain and simple but the food will look its best.
whitewinewyatt on
Ummm… yeah. I wanna give pointers, but it’s kinda hard to build a house with no foundation. So let’s start from the ground up, you want a starch, with steak typically potatoes, roasted, mashed, or go with so kind of wild rice. Then, build your veg around that. Doesn’t matter what veg. Steak should ether be centered or if it’s sliced cut at an angel and shingle. If it’s a sauce that’s thin like a buree rougue or demi glace, just go around the plate with a little drizzle over all components. If you feel with your finger around the plate, there’s a flat and a point where it starts to raise. Once you feel that point, you have an inch of space because it looks sloppy.
Ps-n-Qs on
This is the best plating I have seen on this subreddit in a while
mountainmanchef on
I’m incredibly confused about this dish.
spk3z on
This seems sincere so I’m going to give my take.
-Steak is main feature of this dish. It should be on display, not hidden. You should either slice the steak or leave it whole, don’t feature one slice and one chunk. If you do want to decorate on top of the steak, make sure it is minimal, the majority of sides/garnishes should be beneath.
-Kind of a similar point about the carrots be consistent with your cuts. I see a nice purple carrot, white, yellow too. Then there’s just a random slice of an orange carrot. It feels like someone is depriving me of the rest of that orange carrot. Alternatively you could cut up all the carrots and only serve discs of them. (Be careful mixing purple carrots with the rest)
-I agree with people in this thread that baby corn are not that appealing, but this is your dish and I’m not here to criticize your flavors. If you are going to feature them as with all the other ingredients, they need to be uniform in size. Slice them or leave them whole.
-When I imagine a nice plate of food, I try to think about how me or my guest is going to eat it. People in this thread are pointing out that everything needs to be “tightened up” or pushed closer together. There is a practical reason for this. The eater should be able to grab all the flavors a dish has to offer in one bite: a slice of steak over a medley of carrots and baby corn, upon a schmear of bbq sauce is easier to eat than when the ingredients are scattered around the plate. Some people prefer sauces on the side which is totally acceptable, but the majority of the dish should be easily picked up with a fork in one spot. This also has the effect of making dishes look neat or cleaner.
Good luck!
Flaky-Feedback-8275 on
My advice is start over. Pull up the computer and put together some basic cooking recipes for pizza, burgers, lasagna, spaghetti and meatballs, stir fry, anything. Learn to appreciate flavor and texture combinations and then play around with creative plating. Plating creativity comes second to food knowledge always.
Don’t give up, food knowledge is a very useful life skill and will serve you well just about anywhere you go. Just don’t get caught up in the creative side before you’ve mastered some of the basics.
Chemical_Formal_9272 on
Remove the small bits of baby corn and it will look better 👌🏻
FunkadelikFreckles on
This is me after watching season 2 of the bear lmao
kiwi4prezz on
Reminds me of Picasso but not in an appetizing way. Why did you chop or tear the baby corn all uneven? Why is one piece of steak cut? I would say to try small aesthetics & more dramatic as you get better.
Kreniik on
Put things on the plate with a natural look
ChudTheRuler666 on
Chef….. let your meat see ~some~ heat, especially for your sear, don’t try to make some demonic baby corn circle around your dish… make the veggies make sense… a pair of BBQ lips is VERY jarring…. You should have seared your steak for a crust, placed off center, vegetables taking up the rest of “center”, never use bbq sauce with steak unless its a steak sandwich from leftovers lmao…. Try a hollandaise, make either a large dot over the center of the steak that archs into the veggies, or a smear around the top, left 1/4-1/3 of the plate so you could dip the veggies in it easily without just gooping it on…
17 Comments
Thank the gods for you sir! My wife and I got a kick out of your sucker punch
Great verticality with the baby corns, I love the crossed yellow and purple carrots. The light and dark juxtaposition evokes feelings of the nature of life itself. Steak cooked to perfection, and the single presented slice is lonely, yet brusque. Love the plate choice and use of negative space.
First off, I am not a chef, and I’m going to take a wild guess and say that you’re a young person.
What I would say first and foremost is that, at least for me, bbq sauce with steak is a cardinal sin. You could try for a red wine reduction for a sauce that’s a pretty classic pairing with a steak.
Secondly, go for a harder sear on your steak by ensuring the outside of the steak is very dry and well seasoned when it hits the pan. The inside looks cooked perfectly for medium rare.
The way you’ve laid out everything on the plate is creative, but it kind of looks kind of like a face and it’s tripping me out a little bit lol.
I would use a white plate and center the steak on that plate so that it’s the star of the show. Char your carrots a little to give them a little more flavor and then maybe season them with some herbs.
That’s my recommendations. Keep up the good work! If this is your first time then you’re doing way better than I would have
If this isn’t a total troll a couple things, firstly, harder sear on your steak. Secondly, stop trying to be what you imagine “fancy” to look like. Plate naturally, schmear your sauce, pile the veg nicely. Have the meat well presented either beside or slightly on your veg pile.
Last try making sauces yourself
This is just random stuff on a plate but even with what’s there, it could be made to look nicely and naturally by just not trying so hard.
Also, your barbeque sauce appears to be trying to eat the poor lonely baby corn
First thought…A Picasso-esque portrait. My second thought…No one likes baby corn.
[removed]
I thought it was one of those glazed round cakes, but it was the plate 😆.
Look at the corn, very different shapes but you arranged them trying to be precise, thats a problem because you are trying to mix disorder and order, it ends up looking weird.
I see you put the steak, then on top a carrot, then on top another carrot and on top of that a slice of the steak and again it looks weird, you didn’t have to pile all that stuff.
On the side I also see more corn (one is even bent), long carrot and just a round piece of carrot, and again it looks weird.
And because how everything else is plated the sauce looks like a mouth… I’m not trying to be mean, I just want you to realize that that plate looks weird and why.
My tips:
-you can give each component more space, you don’t have ti pile stuff to bring the food together, give the steak its space and put the carrots and corn on the sides, you can put some stuff on top of the sauce tho, but generally your sides aren’t garnish.
-be more consistent with your cuts and shapes, especially if you wanna do a perfect looking high end dish. If the food is very irregular you can be more spontaneous, for example a pile of fries, looks good and natural even if the fries are irregular.
-the plate is very important, and that plate is trippy, is just adding to the mess.
When you plate a dish you are presenting the dish to the customer, and it should be done in a way that let the food looks it’s best, usually you will conceptualice a dish with components, flavors, decorations and the plating is that final part but it all should come together, som food you just can’t plate like this, maybe the best way to plate a stake, vegetables and a sauce is to spread the sauce, put the steak on top and the vegetables on the sides, plain and simple but the food will look its best.
Ummm… yeah. I wanna give pointers, but it’s kinda hard to build a house with no foundation. So let’s start from the ground up, you want a starch, with steak typically potatoes, roasted, mashed, or go with so kind of wild rice. Then, build your veg around that. Doesn’t matter what veg. Steak should ether be centered or if it’s sliced cut at an angel and shingle. If it’s a sauce that’s thin like a buree rougue or demi glace, just go around the plate with a little drizzle over all components. If you feel with your finger around the plate, there’s a flat and a point where it starts to raise. Once you feel that point, you have an inch of space because it looks sloppy.
This is the best plating I have seen on this subreddit in a while
I’m incredibly confused about this dish.
This seems sincere so I’m going to give my take.
-Steak is main feature of this dish. It should be on display, not hidden. You should either slice the steak or leave it whole, don’t feature one slice and one chunk. If you do want to decorate on top of the steak, make sure it is minimal, the majority of sides/garnishes should be beneath.
-Kind of a similar point about the carrots be consistent with your cuts. I see a nice purple carrot, white, yellow too. Then there’s just a random slice of an orange carrot. It feels like someone is depriving me of the rest of that orange carrot. Alternatively you could cut up all the carrots and only serve discs of them. (Be careful mixing purple carrots with the rest)
-I agree with people in this thread that baby corn are not that appealing, but this is your dish and I’m not here to criticize your flavors. If you are going to feature them as with all the other ingredients, they need to be uniform in size. Slice them or leave them whole.
-When I imagine a nice plate of food, I try to think about how me or my guest is going to eat it. People in this thread are pointing out that everything needs to be “tightened up” or pushed closer together. There is a practical reason for this. The eater should be able to grab all the flavors a dish has to offer in one bite: a slice of steak over a medley of carrots and baby corn, upon a schmear of bbq sauce is easier to eat than when the ingredients are scattered around the plate. Some people prefer sauces on the side which is totally acceptable, but the majority of the dish should be easily picked up with a fork in one spot. This also has the effect of making dishes look neat or cleaner.
Good luck!
My advice is start over. Pull up the computer and put together some basic cooking recipes for pizza, burgers, lasagna, spaghetti and meatballs, stir fry, anything. Learn to appreciate flavor and texture combinations and then play around with creative plating. Plating creativity comes second to food knowledge always.
Don’t give up, food knowledge is a very useful life skill and will serve you well just about anywhere you go. Just don’t get caught up in the creative side before you’ve mastered some of the basics.
Remove the small bits of baby corn and it will look better 👌🏻
This is me after watching season 2 of the bear lmao
Reminds me of Picasso but not in an appetizing way. Why did you chop or tear the baby corn all uneven? Why is one piece of steak cut? I would say to try small aesthetics & more dramatic as you get better.
Put things on the plate with a natural look
Chef….. let your meat see ~some~ heat, especially for your sear, don’t try to make some demonic baby corn circle around your dish… make the veggies make sense… a pair of BBQ lips is VERY jarring…. You should have seared your steak for a crust, placed off center, vegetables taking up the rest of “center”, never use bbq sauce with steak unless its a steak sandwich from leftovers lmao…. Try a hollandaise, make either a large dot over the center of the steak that archs into the veggies, or a smear around the top, left 1/4-1/3 of the plate so you could dip the veggies in it easily without just gooping it on…