Your chicken looks nice and juice, I’d get a little more colour on the outside. Try avoid all that oil on the plate, your chicken will be nice and tender and you’ve got enough fat on the outside so you don’t need any excess fats on the plate. Maybe a nice sauce instead.
Food looks done well just need to tidy up the plate idea and get some jue/sauce of your choice.
Just let it rest abit longer before you cut it, you can see a lot of moisture coming out in the plate, or just leave it on the board for a minute until the liquid isn’t leaking out so much then plate.
industrial86 on
It looks delicious, perfect tight wrap. I want to make it!
moogsauce on
I would destroy that. Like somebody said, you you could go a little longer w the bacon but nice job wrapping. You could serve it whole, for at least two ppl. Looks great and it’s fun to cut into something like that at the table.
Otherwise, I’d go for just plating one nice slice, think about a sauce, and add something small to contrast the meatiness and texture. Some colour and you’re off to the races.
3 Comments
Your chicken looks nice and juice, I’d get a little more colour on the outside. Try avoid all that oil on the plate, your chicken will be nice and tender and you’ve got enough fat on the outside so you don’t need any excess fats on the plate. Maybe a nice sauce instead.
Food looks done well just need to tidy up the plate idea and get some jue/sauce of your choice.
Just let it rest abit longer before you cut it, you can see a lot of moisture coming out in the plate, or just leave it on the board for a minute until the liquid isn’t leaking out so much then plate.
It looks delicious, perfect tight wrap. I want to make it!
I would destroy that. Like somebody said, you you could go a little longer w the bacon but nice job wrapping. You could serve it whole, for at least two ppl. Looks great and it’s fun to cut into something like that at the table.
Otherwise, I’d go for just plating one nice slice, think about a sauce, and add something small to contrast the meatiness and texture. Some colour and you’re off to the races.
Maybe even a saltbixtada made with pistachios