Looks really good, but it would look better if the bread had the crusts removed. Then instead of seeing that as toasted Wonder bread, we’d see it as specially baked toast points you crafted just for this dish. 😉
Fit_Cycle on
But seriously, I love beef tartare so let me give you an honest critique. I don’t love the fried egg. Part of why the egg yolk is there is to coat the beef and add even more texture. The fried egg seems like it’s going to be difficult to cut and will be dry.
The chives are weird. I want those chives chopped up and added to the tartare itself. I can’t eat those like that and they will just be moved to the side.
I also feel like the beef pieces are much larger than I normally would have in a tartare.
The toast points are uninspired and just looked like buttered white bread. We can do better than this. A baguette, a piece of sourdough perhaps. Not wonder bread sandwich slices.
Overall I don’t hate this, but I certainly don’t like it. Fix the egg and the bread and the chives and it will be solid.
ItsRichardPersimmons on
That looks absolutely horrible.
Egg looks like something I’d get from McDonalds.
Toast looks like Texas Toast I’d get at the Dollar Tree.
Chives are laughable. What is this 1961?
woodpecker_juice on
why on earth would you add a cooked egg?!!
dirty_shoe_rack on
What everyone else said and also try and do a better job at chopping the meat. Now it looks like you made it out of trimmings and didn’t even chop them down. Slightly freeze the meat, it will be easier to slice and look more uniform. If you insist on using a mould to shape it don’t pack it so tightly, give it a stir, some air, let it breathe. You pack it tight and it looks like you need a drill to get it loose.
honestparfait on
It an attempt so no hate. It does just look like you’ve seen a photo of a tartare before and in your mind, replicated it. Egg, chive, toast…all the components but missed the key points that turns it from this to something wonderful. Raw or confit egg yolk jam as a moist, enrichening binder to the beef, chives finely cut so it’s evenly dispersed and not like eating 2 bits of grass, higher quality bread that actually compliments the beef rather than just purely having there as a vessel just because, dice the beef smaller to improve mouth feel. The concept is right, the execution of each components purpose needs to be understood and improved to take it to the next level. Nevertheless, decent job.
TayDavies95 on
Damn I thought this was the shitty food porn sub and was wondering why everyone was going so hard at OP lol
Philly_ExecChef on
This doesn’t even approach criticism for plating – the plating is irrelevant. The fundamental technique for every single element on the dish is wrong.
10 Comments
[https://tenor.com/32eB.gif](https://tenor.com/32eB.gif)
Looks really good, but it would look better if the bread had the crusts removed. Then instead of seeing that as toasted Wonder bread, we’d see it as specially baked toast points you crafted just for this dish. 😉
But seriously, I love beef tartare so let me give you an honest critique. I don’t love the fried egg. Part of why the egg yolk is there is to coat the beef and add even more texture. The fried egg seems like it’s going to be difficult to cut and will be dry.
The chives are weird. I want those chives chopped up and added to the tartare itself. I can’t eat those like that and they will just be moved to the side.
I also feel like the beef pieces are much larger than I normally would have in a tartare.
The toast points are uninspired and just looked like buttered white bread. We can do better than this. A baguette, a piece of sourdough perhaps. Not wonder bread sandwich slices.
Overall I don’t hate this, but I certainly don’t like it. Fix the egg and the bread and the chives and it will be solid.
That looks absolutely horrible.
Egg looks like something I’d get from McDonalds.
Toast looks like Texas Toast I’d get at the Dollar Tree.
Chives are laughable. What is this 1961?
why on earth would you add a cooked egg?!!
What everyone else said and also try and do a better job at chopping the meat. Now it looks like you made it out of trimmings and didn’t even chop them down. Slightly freeze the meat, it will be easier to slice and look more uniform. If you insist on using a mould to shape it don’t pack it so tightly, give it a stir, some air, let it breathe. You pack it tight and it looks like you need a drill to get it loose.
It an attempt so no hate. It does just look like you’ve seen a photo of a tartare before and in your mind, replicated it. Egg, chive, toast…all the components but missed the key points that turns it from this to something wonderful. Raw or confit egg yolk jam as a moist, enrichening binder to the beef, chives finely cut so it’s evenly dispersed and not like eating 2 bits of grass, higher quality bread that actually compliments the beef rather than just purely having there as a vessel just because, dice the beef smaller to improve mouth feel. The concept is right, the execution of each components purpose needs to be understood and improved to take it to the next level. Nevertheless, decent job.
Damn I thought this was the shitty food porn sub and was wondering why everyone was going so hard at OP lol
This doesn’t even approach criticism for plating – the plating is irrelevant. The fundamental technique for every single element on the dish is wrong.
I think the toast and the chives are cool