Looks like a painting almost. The splat remind me of the Rugrats title
EbriusOften on
Bigger plate, perhaps one not as dark. And I’d say get rid of the powder as well, it seems out of place when there’s already a lot going on that’s been well executed.
The plating itself is presented well for what it is, but you definitely need a little more white space. There’s a lot going on/to absorb at once so that would help bring more balance to the dish visually.
It’ll also help with the balance if you plated the sauce and the garnishes closer to the center of the dish, as opposed to sprinkling them throughout. It’ll bring your eyes towards the middle where the protein is, as opposed to having your eyes dart around the outsides of it.
aswsxs on
i think having some of the garnish ontop of the skewer is important so that guests arent having to scoop up the romesco and chillies and powder, could be nice to do the splat, skewers powdered off the plate, dolop of romesco to fall over the skewers and blend into the splat, but not hide the meat much, chillies on the skewer, chives like you did. Looks gorgeous as is, dont get me wrong, i just think it would eat as nice as it looks if it had those small adjustments
Artemis_Understood on
love this as an appetizer… and that splatter is a work of art. I would be annoyed about picking up chiles by hand but whatever.
I don’t think the plate is too small… if it’s an app, you don’t want the plate taking up too much space on the table. :shrug:
DJCockslap on
Love this. Too many ‘clean’ plates around here for my taste. This has some.personality to it
monkey_trumpets on
Not sure about the nickelodeon splat of sauce.
Cinderredditella on
That looks lovely, I’d be more than happy with having that as a snack. I am wondering why the romesco is currently everywhere? This is like the third post in a row that’s shown up in my feed that features it. Not a complaint, just found it funny.
Fine-Cryptographer56 on
Adding some bright green in a more concentrated area somehow by the bottom left of the plate and possibly arranging the peppers so that more of the bright red skin is facing upwards. But that’s just a composition opinion. This is fantastic plating and looks michelin ready as-is
nzubaly on
This looks absolutely beautiful! I’m wondering for my own future plating how did you achieve that beautiful splat? Is it just as simple as it seems (aka dropping sauce from a height) or is there more to it??
9 Comments
Looks like a painting almost. The splat remind me of the Rugrats title
Bigger plate, perhaps one not as dark. And I’d say get rid of the powder as well, it seems out of place when there’s already a lot going on that’s been well executed.
The plating itself is presented well for what it is, but you definitely need a little more white space. There’s a lot going on/to absorb at once so that would help bring more balance to the dish visually.
It’ll also help with the balance if you plated the sauce and the garnishes closer to the center of the dish, as opposed to sprinkling them throughout. It’ll bring your eyes towards the middle where the protein is, as opposed to having your eyes dart around the outsides of it.
i think having some of the garnish ontop of the skewer is important so that guests arent having to scoop up the romesco and chillies and powder, could be nice to do the splat, skewers powdered off the plate, dolop of romesco to fall over the skewers and blend into the splat, but not hide the meat much, chillies on the skewer, chives like you did. Looks gorgeous as is, dont get me wrong, i just think it would eat as nice as it looks if it had those small adjustments
love this as an appetizer… and that splatter is a work of art. I would be annoyed about picking up chiles by hand but whatever.
I don’t think the plate is too small… if it’s an app, you don’t want the plate taking up too much space on the table. :shrug:
Love this. Too many ‘clean’ plates around here for my taste. This has some.personality to it
Not sure about the nickelodeon splat of sauce.
That looks lovely, I’d be more than happy with having that as a snack. I am wondering why the romesco is currently everywhere? This is like the third post in a row that’s shown up in my feed that features it. Not a complaint, just found it funny.
Adding some bright green in a more concentrated area somehow by the bottom left of the plate and possibly arranging the peppers so that more of the bright red skin is facing upwards. But that’s just a composition opinion. This is fantastic plating and looks michelin ready as-is
This looks absolutely beautiful! I’m wondering for my own future plating how did you achieve that beautiful splat? Is it just as simple as it seems (aka dropping sauce from a height) or is there more to it??