I assume you chose the butterfly pea more for color than flavor? The impact of that gets totally lost on the blueish plate and tbh it isn’t appetizing in the first place. It looks a lot more like grayish dish water than the pretty blue I imagine you were hoping for. I’d rethink that element. It’s not working and it’s totally unnecessary
Burn_n_Turn on
Nothing sounds or looks appetizing here.
Humanity_NotAFan on
Cod roulade is fun to say, at least
vexillifer on
The sauce looks like the liquid that used to come out of the cadavers in anatomy class
Veganblue2017 on
It’s a good attempt and I can see where you are going with this ideation.
Points to improve on –
1. When plating the colors should be cohesive the butterfly pea flower serves no purpose in taste or color. If doing this dish again, opt for a lemon gastrique.
2. The plate is your canvas so in this instance white would be the best option.
3. The onion has not been prepared properly for fine dining and needs to be refined
5 Comments
I assume you chose the butterfly pea more for color than flavor? The impact of that gets totally lost on the blueish plate and tbh it isn’t appetizing in the first place. It looks a lot more like grayish dish water than the pretty blue I imagine you were hoping for. I’d rethink that element. It’s not working and it’s totally unnecessary
Nothing sounds or looks appetizing here.
Cod roulade is fun to say, at least
The sauce looks like the liquid that used to come out of the cadavers in anatomy class
It’s a good attempt and I can see where you are going with this ideation.
Points to improve on –
1. When plating the colors should be cohesive the butterfly pea flower serves no purpose in taste or color. If doing this dish again, opt for a lemon gastrique.
2. The plate is your canvas so in this instance white would be the best option.
3. The onion has not been prepared properly for fine dining and needs to be refined
4.