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    Culinary Plating

    [home cook] steak tartare with caviar and confit egg yolk


    I know the yolk broke but there wasn’t much I could do about that but I’m a home cook looking for some tips if y’all got any!

    by Shameful_fisting

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    5 Comments

    1. Philly_ExecChef on

      Sure – if you’re laying kitchen tile on plywood, be sure to add a 1/4” cement backer board layer, using an adhesive and Brad nails, to apply your thin set mortar to.

    2. dagmx on

      Honestly looks pretty good to me.
      I’d maybe plate it with the bread fanned the other way, so that the top piece is closest to you, with a bit more gap from the tartare. Also maybe needs a little green somewhere

    3. Severe_girl_effect on

      wow, impressive presentation. It’s really a minor detail what happened to the yolk, the dish looks great!

    4. dotcubed on

      This would look much better on a less dark plate.

      More chives! They disappear.

      Fan the bread so that the more attractive top of the loaf slice part is on top.

      I want to see a pool of something at the bottom but a sauce would ruin the bread. A pre-planned dust of some kind could be cool. Turmeric powder. Smoked paprika.

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