raw onions aren’t appealing. hopefully they are sweated in the centers
icecoldcarr0ts on
Dry overcooked chicken, it is cut too thick.
Onions are not charred properly.
Your puree is thick and chunky.
These cherry tomatoes feel out of place I don’t know why they’re there.
The bechemel looks incredibly watery.
The onion to chicken ratio is very off aswell as puree. You would finish all the elements before the chicken was half done. And with how dry that chicken is you’re gonna need more elements.
demamcl33t on
For this thread my main issues are the onions with the bechemal and the sprigs of parlsy…. I wouldn’t do the sauce in the onions, if you have to do 10 for a table, it’s gunna be hell for you, one tips, the whole thing looks off, also it just kinda looks bad( no offense) the sprigs of parsley are to big, do leaves with no stalk, or get some , young celery leaves could work too in a pinch
all10reddit on
The chicken breast is dry and therefore unappetising in the context of fine dining.
I ate Bresse chicken breast in Alain Ducasse’s flagship restaurant which was also dry. If his chefs can’t do it, no one can.
The thigh will hold its moisture.
D0wnb0at on
Looks like you took your inspiration from ChefSteps.
Dismal_Equivalent_68 on
I have a question…if the chicken is sousvided. Ha. Then how does it become brown like it’s finished in a pan?
6 Comments
raw onions aren’t appealing. hopefully they are sweated in the centers
Dry overcooked chicken, it is cut too thick.
Onions are not charred properly.
Your puree is thick and chunky.
These cherry tomatoes feel out of place I don’t know why they’re there.
The bechemel looks incredibly watery.
The onion to chicken ratio is very off aswell as puree. You would finish all the elements before the chicken was half done. And with how dry that chicken is you’re gonna need more elements.
For this thread my main issues are the onions with the bechemal and the sprigs of parlsy…. I wouldn’t do the sauce in the onions, if you have to do 10 for a table, it’s gunna be hell for you, one tips, the whole thing looks off, also it just kinda looks bad( no offense) the sprigs of parsley are to big, do leaves with no stalk, or get some , young celery leaves could work too in a pinch
The chicken breast is dry and therefore unappetising in the context of fine dining.
I ate Bresse chicken breast in Alain Ducasse’s flagship restaurant which was also dry. If his chefs can’t do it, no one can.
The thigh will hold its moisture.
Looks like you took your inspiration from ChefSteps.
I have a question…if the chicken is sousvided. Ha. Then how does it become brown like it’s finished in a pan?