My girlfriend needs tips and help on plating! Pork and black pudding dumplings. Shiitake mushroom puree and red Thai curry sauce with a green oil. Any help would be greatly appreciated.
by Cool-Salt-7507
My girlfriend needs tips and help on plating! Pork and black pudding dumplings. Shiitake mushroom puree and red Thai curry sauce with a green oil. Any help would be greatly appreciated.
by Cool-Salt-7507
7 Comments
I said try swapping to a white plate and try getting a smoother consistency of sauce as it appears a bit oily and isn’t one consistent color. I said try different microflowers for garnish but not sure how much I could help or suggest.
Less sauce on the plate
More color (shredded carrot / more green / thin cut red pepper?)
Right now it’s just very brown
Looks good to me. Well done 🙌
It’s fine. It’s center plate. You can see what it is. I don’t love the garnish, but it’s fine.
I think she should think about styles of plating and what is good for what purpose.
This one has a lot of sauce. Are there dishes that don’t need as much sauce? What do you do then?
Can you add another sauce? Can you add another color? When you eat this, does it need another texture? Does it need freshness? Does it need acid?
Fitting all these things on a dish without making it messy is the hard part.
Plate isnt good color dont mix.
Sauce consistency is bad for this plate, need or purée or thick or a bowl plate.
Sauce also need more emulsión.
Toppings need more work, maybe grenade grains or change the form of the black things, more fresh herb.
Dumplings looks delicious tho!
Looks nice. Might be more suited to large bowl to help the consistency of the sauces shape
As others have mentioned. Probably ditch the coloured plate for plain white as the orange sauce will really pop.
I would also only plate 3 of the (delicious looking 🤤) dumplings. Odd numbers plate nicer.