The chicken plates (second and third pic) are the same food, but my boyfriend let me plate his so I could test out different ideas … let me know which y’all like better and where I can improve! Just started taking cooking classes 🙂
I can also provide recipes for any of it should y’all want that – but I’m mostly just looking for plating feedback – just starting to get into it!!
by Express_Giraffe_7902
4 Comments
to the people who think you can’t get a good sous vide chicken skin sear: *ahem*
looks great!
i’d say play some jenga with the carrots, so they’re not all up on the rim, kinda like a kindling pile. the carrots themselves are not dainty or small enough to be lined up like french schoolchildren 😆
plate one of chicken is the best, but should probably only be a single thigh- to attract the eye towards the center of the plate.
I fucking LOVE IT especially for the ‘at home’ feel
The first plate of chicken is definitely the best but be careful with how you pour the oil over at the end or it will look like a split sauce. it’s ok to put some smooth divots/grooves in the polenta where the oil can pool on top, if that doesn’t work then remove it.
Carrots look legit –
Use only one breast –