cucumber and honeydew melon salad, brown butter & yuzu vinaigrette, Szechuan pepper, paprika, pistachio, cilantro, pickled ginger
by a2cthrowaway314
cucumber and honeydew melon salad, brown butter & yuzu vinaigrette, Szechuan pepper, paprika, pistachio, cilantro, pickled ginger
by a2cthrowaway314
6 Comments
Some flavours here aren’t really making sense to me.
You’re doing Japanese with the yuzu. Chinese with the Szechuan. And then more middle eastern and Mediterranean with the paprika and pistachio.
What’s the concept behind this dish? It’s confusing.
How did you build the flower?
How do you use butter to make a vinaigrette? Butter hardens when it’s cold and vinaigrette is served cold. Does it have chunks of hard waxy butter in it? It probably needs a little fat in the dressing to add richness, I’d go with an infused oil instead of butter chunks. Infuse the sichuan pepper or yuzu zest into a neutral oil instead to incorporate those flavors that way.
Beyond that, I’d have to eat it to tell. The ingredient list sounds pretty busy and I’m not sure that all of those competing strong flavors would be pleasant to eat at once.
Looks nice though.
The flavors seem a bit all over the place, but the plating idea is pretty. Looks a bit dry though. Are the melon and cucumber marinated in the vinaigrette? Even if so, using an atomizer to mist the final product may be aesthetically pleasing.
I love the plating. It’s perfect in my opinion. The flavors sound interesting, a lot of hot and cool going on. I’d have to try it.
I feel like pistachios is too much and it just seems like you were grasping for pale green things haha