I made three short ribs so this is my first attempt at a nice plating. I was going for the crispy onion nest thing but the onions came out as stubby pieces instead of longer strands. I’ll try reorienting my cut on them to see if that helps next time. The potatoes were passed once through a sieve but not a very fine one. I was going to pass them through twice but my hand was already cramping after the first pass. Also, I think I’ll thin out the sauce a bit next time.
Open to any other recommendations from you all.
Theburritolyfe on
Hey if you need someone to dispose of that I’ll suffer through it. I’m so kind hearted I’ll do it as many times as you need.
Seriously though that looks amazing. I really want to try it.
captzahl on
Nice plate but I don’t think you need the pea shoots or whatever they are. You’ve got the green from the asparagus. Clean up the 3 dots of sauce and you have a nice plate.
kuchenrolle on
Looks delicious. I agree that you don’t need the micro greens and that you should keep the sauce more neatly in one spot. But what happened to the mash? You say you passed it through a sieve and not a very fine one, but it looks like custard.
Jefffboyardee on
your mashed potatoes they look a little gummy, which could mean they’ve been overmixed, waterlogged, or have too much cream and butter in them, what potato did you use also it almost looks like a yukon gold? beef short rib looks good, however what is that sauce on there? Ill also agree that the micro greens have no real purpose on the plate but im glad you didnt over use them as well.
[deleted] on
Potatoes look a bit gummy or too much moisture added. Sauce looks good just tidy it up a bit. I’d be delighted to eat this. But I think this dish is missing acid.
6 Comments
I made three short ribs so this is my first attempt at a nice plating. I was going for the crispy onion nest thing but the onions came out as stubby pieces instead of longer strands. I’ll try reorienting my cut on them to see if that helps next time. The potatoes were passed once through a sieve but not a very fine one. I was going to pass them through twice but my hand was already cramping after the first pass. Also, I think I’ll thin out the sauce a bit next time.
Open to any other recommendations from you all.
Hey if you need someone to dispose of that I’ll suffer through it. I’m so kind hearted I’ll do it as many times as you need.
Seriously though that looks amazing. I really want to try it.
Nice plate but I don’t think you need the pea shoots or whatever they are. You’ve got the green from the asparagus. Clean up the 3 dots of sauce and you have a nice plate.
Looks delicious. I agree that you don’t need the micro greens and that you should keep the sauce more neatly in one spot. But what happened to the mash? You say you passed it through a sieve and not a very fine one, but it looks like custard.
your mashed potatoes they look a little gummy, which could mean they’ve been overmixed, waterlogged, or have too much cream and butter in them, what potato did you use also it almost looks like a yukon gold? beef short rib looks good, however what is that sauce on there? Ill also agree that the micro greens have no real purpose on the plate but im glad you didnt over use them as well.
Potatoes look a bit gummy or too much moisture added. Sauce looks good just tidy it up a bit. I’d be delighted to eat this. But I think this dish is missing acid.