Flavor sounds super interesting, I’d clean up the sauce a bit (be more intentional, if that makes sense?)and maybe smooth the sweet potatoes a little. But I’d definitely try it!
RainMakerJMR on
Very solid starting point. Depending on the setting, it may benefit from a few slight alterations.
1) The portion on your sweet potatoes are a bit heavy for that size short rib, I’d probably cut it down – but there are places where it’s super appropriate.
2) probably pass the sweet potatoes through a Tammi. I like to steam my sweet potatoes with 25%-33% russet potatoes by weight, then food mill or blender with some cream. Then through a Tami, add more cream and butter if you need to let it out a bit to pass it through there, then put it in a sauce pan and cook out some of the water until it’s dryer and has a velvety smooth texture.
3). Add a vegetable – asparagus is super seasonal, three 2.5 inch spears would be nice. A small piece of baby bok choy could work nicely. A few haricot verts would work. Zucchini batons even.
4) the micro greens aren’t working the way you want them too. Leave them off. If you want some green, make some old school curly scallions.
5) more mindful with the sauce. Put it where it needs to be, a swirl on the plate is fine but it’ll look even nicer with a small pool.
So if you put a 3oz scoop of the very smooth sweet potatoes, and give it a swoop or smear or something simple, place the short rib near the narrow end of the sweep. Place a steamed and glazed 1/4 head of the bok so it’s leaning on the heavy end of the sweep and its core is near the short rib. Spoonful of sauce so it pools between them, and over the beef a bit. Small bundle of curly scallions on the beef. It’ll be killer.
Frequent-Sector-1749 on
Flavors sound great and this looks delicious. Would definitely swallow.
Commenters seem to have touched on this but the best piece of advice I could give is be very thoughtful and precise with all the techniques you’re employing.
From your knife cuts, to the manner in which you cook your potato and the way your shorti gets portioned. It should all be done with intention so your shapes and textures come out how you imagine them.
If you’re neat and focused from step 1, the final step onto the plate tends to be more precise and refined too. Even if some proportions are off or the composition is a bit awkward.
Besides, the labor and time put into it all will make you second guess an extra large portion of ultra smooth puree.
3 Comments
Flavor sounds super interesting, I’d clean up the sauce a bit (be more intentional, if that makes sense?)and maybe smooth the sweet potatoes a little. But I’d definitely try it!
Very solid starting point. Depending on the setting, it may benefit from a few slight alterations.
1) The portion on your sweet potatoes are a bit heavy for that size short rib, I’d probably cut it down – but there are places where it’s super appropriate.
2) probably pass the sweet potatoes through a Tammi. I like to steam my sweet potatoes with 25%-33% russet potatoes by weight, then food mill or blender with some cream. Then through a Tami, add more cream and butter if you need to let it out a bit to pass it through there, then put it in a sauce pan and cook out some of the water until it’s dryer and has a velvety smooth texture.
3). Add a vegetable – asparagus is super seasonal, three 2.5 inch spears would be nice. A small piece of baby bok choy could work nicely. A few haricot verts would work. Zucchini batons even.
4) the micro greens aren’t working the way you want them too. Leave them off. If you want some green, make some old school curly scallions.
5) more mindful with the sauce. Put it where it needs to be, a swirl on the plate is fine but it’ll look even nicer with a small pool.
So if you put a 3oz scoop of the very smooth sweet potatoes, and give it a swoop or smear or something simple, place the short rib near the narrow end of the sweep. Place a steamed and glazed 1/4 head of the bok so it’s leaning on the heavy end of the sweep and its core is near the short rib. Spoonful of sauce so it pools between them, and over the beef a bit. Small bundle of curly scallions on the beef. It’ll be killer.
Flavors sound great and this looks delicious. Would definitely swallow.
Commenters seem to have touched on this but the best piece of advice I could give is be very thoughtful and precise with all the techniques you’re employing.
From your knife cuts, to the manner in which you cook your potato and the way your shorti gets portioned. It should all be done with intention so your shapes and textures come out how you imagine them.
If you’re neat and focused from step 1, the final step onto the plate tends to be more precise and refined too. Even if some proportions are off or the composition is a bit awkward.
Besides, the labor and time put into it all will make you second guess an extra large portion of ultra smooth puree.