[home chef] Burrata with black pepper and lemon zest, peruvian peppers, chocolate sprinkle tomatoes, cabernet soy gochujang marinara, basil oil, honey ginger cream
by Aprice0
[home chef] Burrata with black pepper and lemon zest, peruvian peppers, chocolate sprinkle tomatoes, cabernet soy gochujang marinara, basil oil, honey ginger cream
by Aprice0
18 Comments
This is my weirdest creation but it tasted good. I was trying to make it so you could cut some of the burrata and drag it through the three sauces as they are meant to go together.
Aside from getting cleaner and more uniform, what could I do better? I just started learning
I love African inspired dishes
The combination of ingredients is unique and intriguing. The plating, you have the idea spot on! A smaller plate creating a tighter “circle” for the sauces and a sprinkling of finely chopped scallions and everything dusted with Aleppo.
all the flavours sound amazing, and the food looks good, but if i had this plate, the first thing i’d do is go get some bread.
Very nice looking dish with good color combination.
The small change I would do is to keep the sauce and the burrata separate as individual circles.
I like the combinations, but I feel the plating is v off and unbalanced, I would maybe make the Buratta central and strip the red sauce over the top, green bottom and trail the white from the side in between
When you put a band aid on do you call yourself a doctor?
Looks like poop on a plate
Beautiful! I wanna gobble that burrata up and drag thru those sauces, as u intended!
Separate each of the ‘circles’ – the burrata and all the sauces, keeping them in order from largest to smallest like you have. Smaller plate, maybe more of a spiral than a half moon shape would look better. Try and get some height.
This might just be the picture but the white ish smears on the plate just look messy and unintentional. Not sure what to do about that.
What a waste of a great cheese.👎
very interested in the cabernet soy gochujang marinara!
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Looks awesome but where’s the food you can eat?
I’m not sure I understand how Cabernet, gochujang, honey, ginger, cream, marinara, and soy are supposed to work here.
Add some grilled crostinis and do some altering designs with your sauces. Eg pool the marinara, swish the basil, and dot the cream.
Alot of garnish and sauce. Not alot of food to go with it though