I decided to play with the format as I see it as a useful ābaselineā plating and if I can nail this one down I can build my practicing further of the back of being good at it.
The pork ended up lookingā¦ oddd too I feel but I wanna know if Iām wearing in a wrong direction here or if itās going well and I just need to practice more in the execution.
krshnaconscious1 on
Yum. I love it. Simple and wholesome looking.
rizelmine177 on
Not great
Mash spread is messy and carrots are just off to the side like lumber and not working with the rest of the dish
3 Comments
Hey gang!
[Last week I posted this and got some good feedback!](https://www.reddit.com/r/CulinaryPlating/comments/10cczu4/slow_roasted_pork_belly_on_a_potato_and/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
I decided to play with the format as I see it as a useful ābaselineā plating and if I can nail this one down I can build my practicing further of the back of being good at it.
The pork loin is sous vides cooked and then seared on pommes purĆ©e w, horseradish & mustard, served with glazed carrots and the pork bone Demi – Garnish is sweet whole grain mustard, radish & micro greens.
The cauliflower is sous vides cooked then roasted, served on top of pommes purĆ©e again, served with maple glazed carrots and this time a vegetable broth reduction with lemon juice and capers, garnished with salt roasted sunflower seeds (vegetarian night lol) – The sauce isnāt split I swear to mother, itās run-off from the cauliflower.
Last one was damn tricky to plate nicely.
The pork ended up lookingā¦ oddd too I feel but I wanna know if Iām wearing in a wrong direction here or if itās going well and I just need to practice more in the execution.
Yum. I love it. Simple and wholesome looking.
Not great
Mash spread is messy and carrots are just off to the side like lumber and not working with the rest of the dish
Love the garnish