Out of interest what is the difference between mash potatoes, potato purée ? Is it more akin to pom mousse?
snarkypuppy92 on
Looks yummy, but I would cut your carrots on a bias in half and spoon the peas and carrots together contained within your sauce. Maybe a straight line of peas and carrots starting from the middle of your protein going across the plate horizontally.
[deleted] on
The pork belly is very well done. The potato puree looks well done, too.
The peas & carrots theme is fine, but I don’t like the presentation of either of them. The peas look like an afterthought here, and the carrots are not refined or shaped in any way.
It is a pain in the ass, but perhaps a pea puree and practice your tournage skills on the carrots. Bouquetieres or cocottes would look nice and be great practice.
JaneEyre2017 on
I love the creative swoosh.
TorTheMentor on
Is that pickled mustard seed over the pork belly?
Venom_sk on
Imo pea puree high in acidity can pair well with meat. I usually cook the peas, puree and emulsify with EVOO & lemon juice. Season and serve.
painted917 on
So are all of you posters in culinary school etc? Or are some of you just showing off with A LOT of work? I’m curious
bumblebeetuna2019 on
This plate is top notch. I love it and would murder it with my face (I haven’t had dinner yet). That being said, why isn’t the potato purée forming a straight line at the beginning? Ahhhhhh OCD. I like the pea comments too. You guys are rad.
MusicGetsMeHard on
I think peas are fine for the plate, but think about how you eat the dish. You don’t generally eat a single pea at a time. I’d put them together in a pile at least, if not turned into a puree or something else.
tactican on
Looks and sounds delicious, but I would cut the carrots into smaller pieces and not scatter the peas like that – perhaps make a pea gel or puree instead.
13 Comments
i hate my peas on this plate btw
Next time just leave them off.
Out of interest what is the difference between mash potatoes, potato purée ? Is it more akin to pom mousse?
Looks yummy, but I would cut your carrots on a bias in half and spoon the peas and carrots together contained within your sauce. Maybe a straight line of peas and carrots starting from the middle of your protein going across the plate horizontally.
The pork belly is very well done. The potato puree looks well done, too.
The peas & carrots theme is fine, but I don’t like the presentation of either of them. The peas look like an afterthought here, and the carrots are not refined or shaped in any way.
It is a pain in the ass, but perhaps a pea puree and practice your tournage skills on the carrots. Bouquetieres or cocottes would look nice and be great practice.
I love the creative swoosh.
Is that pickled mustard seed over the pork belly?
Imo pea puree high in acidity can pair well with meat. I usually cook the peas, puree and emulsify with EVOO & lemon juice. Season and serve.
So are all of you posters in culinary school etc? Or are some of you just showing off with A LOT of work? I’m curious
This plate is top notch. I love it and would murder it with my face (I haven’t had dinner yet). That being said, why isn’t the potato purée forming a straight line at the beginning? Ahhhhhh OCD. I like the pea comments too. You guys are rad.
I think peas are fine for the plate, but think about how you eat the dish. You don’t generally eat a single pea at a time. I’d put them together in a pile at least, if not turned into a puree or something else.
Looks and sounds delicious, but I would cut the carrots into smaller pieces and not scatter the peas like that – perhaps make a pea gel or puree instead.
Aaah, why is it so symmetrical.