My first post on here! Excited to share some of my stuff as I practice and improve. Already know some improvements I would make on this (cutting the carrots in a more interesting way, more pea puree, grilling or broiling the carrot, probably would use something other than curry powder in the butter to keep its color more contrasted from the peas, and I think the fact that I used almost exclusively coconut milk in the agar meant it didn’t set super smooth like when I’ve done it with a mix of coconut milk and coconut water). Anything else I missed/could improve on? Nice to meet y’all!
Zumoku on
You can char the carrots a *lot* more, experiment and see how far you can take them, they’re delicious when they’re an inch away from burnt.
blarghflarglegargle on
I think an entire rework of this plate might be in order here. Instead of brown butter on the plate, maybe try turning the brown butter into an emulsion and using that as a creamy sauce that your carrots can sit on. Instead of pea purée, just do peas. Either sautéed or otherwise. And plate them in little clusters near the ends and tips of the carrots. The coconut gel can be squeezed out of a bottle into little dots that accent the plate. And finally, think of some garnish. Maybe carrot tops, micro red vein sorrel, and like micro mint or something like that.
chefadams on
More blackened, if ur gonna call it that! 😁
Initial_Plankton_302 on
You could try hitting your pea puree with some blanched and shocked and drained spinach to get a brighter more vibrant green.
SH77777 on
I’m sorry, that’s an absolute abomination.
Philly_ExecChef on
I don’t know, honestly, what the holy hell I’m looking at.
Some chunky, mostly raw carrots, a weird line of pea purée, what is the white puck? Coconut gel?
What?
Who is this for? Why would I eat this?
This is “innovation” without ANY technique or purpose behind it.
PeaceSafe7190 on
I’m genuinely sorry here if its not but is this a piss take, genuinely can’t tell? 😅
TwopintsyaPrick on
What a day to have eyes.
fddfgs on
Well there’s a lot that has already been said here, but I think it’s important to remember that you don’t want everything to look so *handled*.
It should look like it was deliberately put on a plate with confidence, nobody wants to think to themselves “wow someone has been playing with my food, I wonder how much they touched everything”.
CompetitionOne7801 on
I would have gone for the tips of heirloom, multicolored carrots & perhaps a little less pattern-like on the purée. But I get the idea. Oh yes, a lovely buttered char on carrots.
nshait on
This has to be a troll post. Abominable design aside, the food items just don’t make any sense and no one would eat a plate of those together.
12 Comments
My first post on here! Excited to share some of my stuff as I practice and improve. Already know some improvements I would make on this (cutting the carrots in a more interesting way, more pea puree, grilling or broiling the carrot, probably would use something other than curry powder in the butter to keep its color more contrasted from the peas, and I think the fact that I used almost exclusively coconut milk in the agar meant it didn’t set super smooth like when I’ve done it with a mix of coconut milk and coconut water). Anything else I missed/could improve on? Nice to meet y’all!
You can char the carrots a *lot* more, experiment and see how far you can take them, they’re delicious when they’re an inch away from burnt.
I think an entire rework of this plate might be in order here. Instead of brown butter on the plate, maybe try turning the brown butter into an emulsion and using that as a creamy sauce that your carrots can sit on. Instead of pea purée, just do peas. Either sautéed or otherwise. And plate them in little clusters near the ends and tips of the carrots. The coconut gel can be squeezed out of a bottle into little dots that accent the plate. And finally, think of some garnish. Maybe carrot tops, micro red vein sorrel, and like micro mint or something like that.
More blackened, if ur gonna call it that! 😁
You could try hitting your pea puree with some blanched and shocked and drained spinach to get a brighter more vibrant green.
I’m sorry, that’s an absolute abomination.
I don’t know, honestly, what the holy hell I’m looking at.
Some chunky, mostly raw carrots, a weird line of pea purée, what is the white puck? Coconut gel?
What?
Who is this for? Why would I eat this?
This is “innovation” without ANY technique or purpose behind it.
I’m genuinely sorry here if its not but is this a piss take, genuinely can’t tell? 😅
What a day to have eyes.
Well there’s a lot that has already been said here, but I think it’s important to remember that you don’t want everything to look so *handled*.
It should look like it was deliberately put on a plate with confidence, nobody wants to think to themselves “wow someone has been playing with my food, I wonder how much they touched everything”.
I would have gone for the tips of heirloom, multicolored carrots & perhaps a little less pattern-like on the purée. But I get the idea. Oh yes, a lovely buttered char on carrots.
This has to be a troll post. Abominable design aside, the food items just don’t make any sense and no one would eat a plate of those together.