Looking for critiques! This is the amuse for a dinner party I’m hosting tomorrow. Excuse the knife work on the salmon – I was doing recipe testing tonight and cut the fish without giving it some time in the freezer to firm up first. The watermelon feels like the visually weakest component of the dish but it’s giving important crunch, sweetness, and acidity so I’m hesitant to get rid of it; super open to ideas
sarahmarshall73 on
Gorgeous. Makes me hungry
STDS13 on
Looks nice, but I’m not sold on the idea of a daikon purée.
ruthless_anon on
Too much plate/spoon, and portions could be more squarely cut.
It looks nice, critique is only what I would tell myself. I would def eat this, and I am a pleb chef compared to a real chef 😂
Ecstatic_Victory4784 on
I think the whole serving in a white spoon thing has been done too many times, but these snazzy black spoons make a nice refresh on that.
The only thing that worries me about this are those seeds. When you tried this sample, did they get stuck in your teeth? Those tiny sesame seeds have a tendency to do that. If it is a problem, maybe crush them after toasting them?
ChefBoyD on
How’s the daikon puree made? Because I would forgo it being puree and just make a daikon oroshi Japanese style (grate daikon real fine on micro plane) strain it through cheese cloth and wash and press out extra liquid (depending on how pungent you want the daikon) . The cool thing about doing daikon like this is you can use the oroshi to soak up the vinaigrette and used as a topping with the picked h20melon rinds.
So with the oroshi you can have a nice singular stack instead of looking like you were trying to do a large plate display on a spoon.
RYZEXY on
Looks great! Perhaps adding something with a vibrant colour will make the whole thing stand out a bit more.
fastcatzzzz on
I fish with more food on the hook
Styltryng on
This is beautifully plated! Really like the choice of vessel. You could add a little spinach juice to your watermelon pickle if you are looking for another colour contrast.
mckenner1122 on
Honest question: How do you expect the guests to consume?
Spoon is too large for one bite. Tilt front to back and they’ll miss the purée. Tilt from the side and that flood of vinaigrette will punch out their taste buds before they get to the main event. Eating from a spoon with another utensil is maddening.
I’m sure you have a great idea! Share it, but also how will your non-gastro guests “get it”?
11 Comments
Looking for critiques! This is the amuse for a dinner party I’m hosting tomorrow. Excuse the knife work on the salmon – I was doing recipe testing tonight and cut the fish without giving it some time in the freezer to firm up first. The watermelon feels like the visually weakest component of the dish but it’s giving important crunch, sweetness, and acidity so I’m hesitant to get rid of it; super open to ideas
Gorgeous. Makes me hungry
Looks nice, but I’m not sold on the idea of a daikon purée.
Too much plate/spoon, and portions could be more squarely cut.
It looks nice, critique is only what I would tell myself. I would def eat this, and I am a pleb chef compared to a real chef 😂
I think the whole serving in a white spoon thing has been done too many times, but these snazzy black spoons make a nice refresh on that.
The only thing that worries me about this are those seeds. When you tried this sample, did they get stuck in your teeth? Those tiny sesame seeds have a tendency to do that. If it is a problem, maybe crush them after toasting them?
How’s the daikon puree made? Because I would forgo it being puree and just make a daikon oroshi Japanese style (grate daikon real fine on micro plane) strain it through cheese cloth and wash and press out extra liquid (depending on how pungent you want the daikon) . The cool thing about doing daikon like this is you can use the oroshi to soak up the vinaigrette and used as a topping with the picked h20melon rinds.
So with the oroshi you can have a nice singular stack instead of looking like you were trying to do a large plate display on a spoon.
Looks great! Perhaps adding something with a vibrant colour will make the whole thing stand out a bit more.
I fish with more food on the hook
This is beautifully plated! Really like the choice of vessel. You could add a little spinach juice to your watermelon pickle if you are looking for another colour contrast.
Honest question: How do you expect the guests to consume?
Spoon is too large for one bite. Tilt front to back and they’ll miss the purée. Tilt from the side and that flood of vinaigrette will punch out their taste buds before they get to the main event. Eating from a spoon with another utensil is maddening.
I’m sure you have a great idea! Share it, but also how will your non-gastro guests “get it”?
Looks great, but the portion seems rather small