My only ‘beef’ with tartare is that there’s never enough crostini or bread or whatever. Seems the case here. A local place by me does individual bites on fried potato and it’s perfect.
kateuptonsvibrator on
That looks delicious. It looks like a classic tartare with your own subtle, minor personalization. I can almost taste the aioli in my head, I bet it’s a great accompaniment. Did you leave anchovy out of the beef in lieu of the aioli? The bread looks perfectly golden brown and I’d probably ask for a couple more pieces. I’d really like to eat that, and will probably try to copy it soon!
sipmargaritas on
10/10 smashed it. Looks very good
FzZyP on
post this over on the burgers sub and title it “perfect smash burger” they aren’t traumatized enough yet
ParagonFemshep on
Sounds lovely and looks delicious! It’s nice to see a tartare that isn’t the traditional/standard round shape.
Chefmeatball on
Why is the 6 eyed spider smiling at me?
MayoSlut55 on
Looks delish. IMO I’d throw the tartar on a smaller plate, put them dots on top of the meat itself, or even under, and either put toast on the side OR make a crouton crumble and throw those on top of the meat to make it all crunchy and saucy in one bite. Just to tighten things up a bit. 🤌👌🏻
Burn_n_Turn on
Smoked mussel emulsion will sound better, but good choice to pair the beef with. For plating: Remove the bread from the plate and serve it on the side, perhaps a small basket with a perfectly folded linen. Use the entirety of the plate and place small bumps of the beef equidistant from each other. Dot the emulsion between the beef in sizes that please you, uniform or not. Grate your egg yolk over the entirety of the plate. I’d recommend adding another simple garnish that adds to the flavor of the dish, perhaps some chives. I try not to suggest adding new elements but a garnish that serves visual and flavor purposes may be useful to you.
Read_the_post on
That looks sooo good, great job
emmakobs on
No notes! Absolutely stunning.
Mission-Trick5838 on
Just mix the beef with the sauce. The dots do nothing for the dish except make it more work for the consumer.
pinkytingle on
does anyone else just see a menacing face
anathemaDennis on
I love the way you made the aioli mimic breasts to remind us that the steer on the plate in its raw form is not too distant from the cow that gives us milk and eventually becomes all of our mothers and sources of sustenance once our moms are inevitably gone.
Wop-Wop on
The comments surprise me. Eventhough it looks delicious, this is r/CulinaryPlating and I would be slightly dissapointed by the looks of this dish if I got served this. The shape does not do it for me, and definitely not the sloppy ends that should be pointed. If that is too difficult to achieve, try another shape. Also the greens look a bit sad and are placed very lazily. The dish still sounds delicious and I would eat it, but that is not what the sub is about.
14 Comments
My only ‘beef’ with tartare is that there’s never enough crostini or bread or whatever. Seems the case here. A local place by me does individual bites on fried potato and it’s perfect.
That looks delicious. It looks like a classic tartare with your own subtle, minor personalization. I can almost taste the aioli in my head, I bet it’s a great accompaniment. Did you leave anchovy out of the beef in lieu of the aioli? The bread looks perfectly golden brown and I’d probably ask for a couple more pieces. I’d really like to eat that, and will probably try to copy it soon!
10/10 smashed it. Looks very good
post this over on the burgers sub and title it “perfect smash burger” they aren’t traumatized enough yet
Sounds lovely and looks delicious! It’s nice to see a tartare that isn’t the traditional/standard round shape.
Why is the 6 eyed spider smiling at me?
Looks delish. IMO I’d throw the tartar on a smaller plate, put them dots on top of the meat itself, or even under, and either put toast on the side OR make a crouton crumble and throw those on top of the meat to make it all crunchy and saucy in one bite. Just to tighten things up a bit. 🤌👌🏻
Smoked mussel emulsion will sound better, but good choice to pair the beef with. For plating: Remove the bread from the plate and serve it on the side, perhaps a small basket with a perfectly folded linen. Use the entirety of the plate and place small bumps of the beef equidistant from each other. Dot the emulsion between the beef in sizes that please you, uniform or not. Grate your egg yolk over the entirety of the plate. I’d recommend adding another simple garnish that adds to the flavor of the dish, perhaps some chives. I try not to suggest adding new elements but a garnish that serves visual and flavor purposes may be useful to you.
That looks sooo good, great job
No notes! Absolutely stunning.
Just mix the beef with the sauce. The dots do nothing for the dish except make it more work for the consumer.
does anyone else just see a menacing face
I love the way you made the aioli mimic breasts to remind us that the steer on the plate in its raw form is not too distant from the cow that gives us milk and eventually becomes all of our mothers and sources of sustenance once our moms are inevitably gone.
The comments surprise me. Eventhough it looks delicious, this is r/CulinaryPlating and I would be slightly dissapointed by the looks of this dish if I got served this. The shape does not do it for me, and definitely not the sloppy ends that should be pointed. If that is too difficult to achieve, try another shape. Also the greens look a bit sad and are placed very lazily. The dish still sounds delicious and I would eat it, but that is not what the sub is about.