I think it’s still too much sauce.
Also, I liked the garnish on top.
bluegrassnuglvr on
I would use a little less sauce and lose the chili dust- but overall it looks nice and appealing. Would destroy.
danny_mangos on
Not close to pretty but, for what it’s worth, I would totally smash
kuchenrolle on
I just went to get fitted for orthopedic insoles and I swear it looked *exactly* like the puree.
Too much sauce, the chili powder takes away the negative space, needs to be more tight and I wouldn’t separate puree and sauce like that. First one looked better, to be honest, but the perspective might add to that (can’t see height from above).
Saxochef on
One thing you can do to make the beef a bit sexier is to press it.
So you braise your short ribs, then when they are finished cooking, put them in a deep hotel pan, add back a bit of the cooking liquid, then parchment, then another hotel pan, and then weight on top.
You’ll get a nice, consistent thickness of short ribs that you can then portion into tidy shapes as your imagination dictates.
This same plate with one or several perfect squares of what look to be super dank short ribs could be a bit more elegant looking.
A lot of times it works well to juxtapose something very tidy/tight/geometric (in this case the beef) with something visually chaotic (in this case the carrots)
It also looks like your sauce doesn’t quite want to stay together (small amounts of oil on outer edge). Run it through a chinois, then hit with a bit of stock and a small amount of starch and it should look a bit smoother and be more consistent in texture. Alternatively you could strain the sauce, then cool it, and remove the chunks of fat from the top.
Cut the asparagus the same length and they’ll look more tidy as well.
All in all this is good looking, well cooked food already. I would be happy to receive this in a restaurant.
Nice work!
RainMakerJMR on
I really like this. Looks gorgeous. So I will critique, but understand that it’s criticism towards perfection, not due to lack of quality.
Your sauce is bleeding a touch at the edges. Consider passing it through a chinoise a few times, or addressing the texture ever so slightly. I can’t tell whether it stays where you sit it, or moves and bleeds. The pool doesn’t look clean. Maybe consider saucing tableside and sending it in a boat.
Otherwise I’d sit the garnish dead center on top of the asparagus and beef a bit, and leave off the paprika. It’s very close to the look of a Gordon Ramsey plate and if you refine it a touch more it could be a Michelin level dish. Great job!
8 Comments
Revised version of [yesterday’s plate](https://www.reddit.com/r/CulinaryPlating/comments/wuesdx/red_wine_and_garlic_braised_beef_short_rib_white/?utm_source=share&utm_medium=ios_app&utm_name=iossmf). For this version I reduced the portion size of the beef and potatoes, simplified the sauce placement, made the potato swoosh more viable, removed the micros, added some chili dust.
Let me know what y’all think
I think it’s still too much sauce.
Also, I liked the garnish on top.
I would use a little less sauce and lose the chili dust- but overall it looks nice and appealing. Would destroy.
Not close to pretty but, for what it’s worth, I would totally smash
I just went to get fitted for orthopedic insoles and I swear it looked *exactly* like the puree.
Too much sauce, the chili powder takes away the negative space, needs to be more tight and I wouldn’t separate puree and sauce like that. First one looked better, to be honest, but the perspective might add to that (can’t see height from above).
One thing you can do to make the beef a bit sexier is to press it.
So you braise your short ribs, then when they are finished cooking, put them in a deep hotel pan, add back a bit of the cooking liquid, then parchment, then another hotel pan, and then weight on top.
You’ll get a nice, consistent thickness of short ribs that you can then portion into tidy shapes as your imagination dictates.
This same plate with one or several perfect squares of what look to be super dank short ribs could be a bit more elegant looking.
A lot of times it works well to juxtapose something very tidy/tight/geometric (in this case the beef) with something visually chaotic (in this case the carrots)
It also looks like your sauce doesn’t quite want to stay together (small amounts of oil on outer edge). Run it through a chinois, then hit with a bit of stock and a small amount of starch and it should look a bit smoother and be more consistent in texture. Alternatively you could strain the sauce, then cool it, and remove the chunks of fat from the top.
Cut the asparagus the same length and they’ll look more tidy as well.
All in all this is good looking, well cooked food already. I would be happy to receive this in a restaurant.
Nice work!
I really like this. Looks gorgeous. So I will critique, but understand that it’s criticism towards perfection, not due to lack of quality.
Your sauce is bleeding a touch at the edges. Consider passing it through a chinoise a few times, or addressing the texture ever so slightly. I can’t tell whether it stays where you sit it, or moves and bleeds. The pool doesn’t look clean. Maybe consider saucing tableside and sending it in a boat.
Otherwise I’d sit the garnish dead center on top of the asparagus and beef a bit, and leave off the paprika. It’s very close to the look of a Gordon Ramsey plate and if you refine it a touch more it could be a Michelin level dish. Great job!
is it me or does this look like a shoe