no sweet corn cake : miso-sherry caramel, whipped bourbon corn marscapone, corn pop cereal crumb
would really love some help with my plating skills. it’s by far my weakest point culinarily speaking. i was trying to go for a kind of abstract, natural type look, but it just feels messy
Either heat the caramel to thin it out for a drizzle or do.something else. The globs are too thick and definitely giving the messy vibes. Maybe dots, or a streak
cheezit_baby on
Even in nature, there is some order. It’s hard to tell what’s going on— I can’t really see the components themselves. Flavors sound great though!
I would probably put the caramel down first in a pool then do pieces of corn cake around in alternating directions. Then three portions of the marscapone, similar to how you have done here, but smooth it out so you can’t tell it’s piped (or make it looser). Then crumble waterfalling off the cake.
snarpy on
As an outsider…
… I would eat the shit out of that based on the ingredients, but what I’m looking at doesn’t express those ingredients. Does that make sense?
And not to be a noob or anything but it could use some colour.
Detlef_Schrempf on
This looks very messy. Really can’t tell what any of the components are.
medium-rare-steaks on
It’s just too messy. I get that as a plating style, but this goes too far.
wash_ on
I dig it. Only thing I see that I’d probably adjust was the caramel, looks like it’s bordering a touch too thick. Might be a temperature thing though. Also centering & height
6 Comments
Either heat the caramel to thin it out for a drizzle or do.something else. The globs are too thick and definitely giving the messy vibes. Maybe dots, or a streak
Even in nature, there is some order. It’s hard to tell what’s going on— I can’t really see the components themselves. Flavors sound great though!
I would probably put the caramel down first in a pool then do pieces of corn cake around in alternating directions. Then three portions of the marscapone, similar to how you have done here, but smooth it out so you can’t tell it’s piped (or make it looser). Then crumble waterfalling off the cake.
As an outsider…
… I would eat the shit out of that based on the ingredients, but what I’m looking at doesn’t express those ingredients. Does that make sense?
And not to be a noob or anything but it could use some colour.
This looks very messy. Really can’t tell what any of the components are.
It’s just too messy. I get that as a plating style, but this goes too far.
I dig it. Only thing I see that I’d probably adjust was the caramel, looks like it’s bordering a touch too thick. Might be a temperature thing though. Also centering & height