Is there a more appropriate way to handle a sauce with ingredients that have been blended in? I feel the pepper and dill flakes in my ranch might be detractring from the full plate, but I also may be staring at this too much. Opinions and feedback are always appreciated!
by LoneGansel
7 Comments
Keep the off centre plating, remove the smear. As it currently is would be nice, add some micros, maybe pea shoots for height and colour.
Alternatively, plate the tomato on top of the smear but I don’t think it’s necessary as the sauce on the tomatoes will keep the salsa in one spot.
Work on dicing the elements of the salsa so that they are all consistent and perhaps just spoon them a little more carefully so they are more uniform across the tomatoes
sauce on bottom or side. relish can go on top. just to avoid sogginess keep fried tomatos dry. top with greens or spice.
Your batter looks broken on the sides of a couple to tomatoes. Also, it’s fried tomatoes with chipotle ranch..keep the plating simple. Don’t put micros or any of that bs. Plate it how you’d want to eat it
A way cuter plate…and plating pratice. Looks tasty.
Maybe you could do little spritzed blobs of the sauce if it’s fairly smooth and firm? I would like something green too, maybe some spring onions? 🙂 bet it tasted awesome though 😋 yum!
You could try changing the plate color to a dark grey or black – that may help everything pop better. Right now it’s very very monochromatic and that’s off putting. It needs some green – either from micro greens or herbs or something. I’m not a chef – I’m a customer and I would be disappointed if this came to the table. I like the flavor combo but I can’t get past the colors at this point.
looks like you probably struggled to smear the sauce in the way you wanted to. try making it a bit thicker (aka less water content), and possibly also smoother in consistency (pass through a filter like a fine mesh strainer). nothing else to say that others havent said besides that, sounds yummy.