Not bad! Could use some garnishes to give it some pops of green. It’s currently a very brown dish (fun fact: orange is bright brown). Some fried herbs or even a sprinkle of finely chopped parsley or a tiny bunch of dressed carrot top salad would really make the dish stand out.
awesometown3000
Big issue for me: any time I see those little carrots the dish immediately feels very late 80s to me or very country club. They don’t feel as rustic as the protein wants to be and just make me feel like I’m Patrick Bateman and I just scored a reservation at Dorsia
lowboy_walkin95
Looking great! The composition is very nice.
The sauce looks tasty, but a little dirty. It is paramount that you skim your stock frequently when reducing it (never a full boil), strain through a chinois or even cheesecloth, and allow to set overnight. The next day, peel off any fat or coagulated scum that rises to the top. When you heat the sauce, remove any more fat or scum that rises to the top.
Also crucial: Hold your sauce in a pot with a lid or a deli container with a lid to prevent a film from forming. If you stir the film back into the sauce, it will create stringy boogers that are not only unattractive but will have an unpleasant mouth feel and stick to your teeth.
Nice ballotine!
Kimchi_Rice196
green maybe like a herb oil? and the carrots look kinda blando
CactusWillieBeans
Depending on the weather this comment gets upvoted or downvoted, but there’s usually no good reason to put a piece of fruit on an entree unless you’re doing something to transform it. If you want blackberry, maybe a blackberry and black pepper coulis, or perhaps a compote. But do something that adds character and depth to the ingredient. Plopping fresh fruit down and calling it a day is just very boring.
Slaphappyfapman
Something green and maybe something pink, and you’re sorted
ronweasleisourking
I’ve never had a three way with guinea fowl, but that looks incredibly good
l_Ultron_l
I think cleaning up the sauce and possibly incorporating the blackberries into it can work. It leaves the dish with a darker sauce that pops more in terms of color, right now you’ve got a very brown composition. For this kind of sauce presentation, it needs to be totally clear or totally opaque imo, a half clear sauce with bits swimming in it isn’t appealing to me, if you leave the sauce I’d go for a pool under the main components.
The ballotine looks clean as hell, I really like it and the carrots work for me.
Some green garnish would help tremendously in making the dish look more complex and inviting but you’ve got a great basis that doesn’t need a lot of work or thought to improve it, nice work.
HeyEverybody876
Everything kinda looks like it was made the day before. Soggy skin, limp carrots, broken sauce, the potatoes (or whatever that scored vegetable is) got half its skin peeled off in the pan.
I’d say if you want to showcase all of these good ideas, focus more on making them shine instead of getting them done.
I like the concept, my dad would order the shit out of this
Mulliganasty
Great components but the arrangement is chaotic and not in a good way. Also, skin on the breast needs more sear and the sauce is busted. Think about height.
10 Comments
Not bad! Could use some garnishes to give it some pops of green. It’s currently a very brown dish (fun fact: orange is bright brown). Some fried herbs or even a sprinkle of finely chopped parsley or a tiny bunch of dressed carrot top salad would really make the dish stand out.
Big issue for me: any time I see those little carrots the dish immediately feels very late 80s to me or very country club. They don’t feel as rustic as the protein wants to be and just make me feel like I’m Patrick Bateman and I just scored a reservation at Dorsia
Looking great! The composition is very nice.
The sauce looks tasty, but a little dirty. It is paramount that you skim your stock frequently when reducing it (never a full boil), strain through a chinois or even cheesecloth, and allow to set overnight. The next day, peel off any fat or coagulated scum that rises to the top. When you heat the sauce, remove any more fat or scum that rises to the top.
Also crucial: Hold your sauce in a pot with a lid or a deli container with a lid to prevent a film from forming. If you stir the film back into the sauce, it will create stringy boogers that are not only unattractive but will have an unpleasant mouth feel and stick to your teeth.
Nice ballotine!
green maybe like a herb oil? and the carrots look kinda blando
Depending on the weather this comment gets upvoted or downvoted, but there’s usually no good reason to put a piece of fruit on an entree unless you’re doing something to transform it. If you want blackberry, maybe a blackberry and black pepper coulis, or perhaps a compote. But do something that adds character and depth to the ingredient. Plopping fresh fruit down and calling it a day is just very boring.
Something green and maybe something pink, and you’re sorted
I’ve never had a three way with guinea fowl, but that looks incredibly good
I think cleaning up the sauce and possibly incorporating the blackberries into it can work. It leaves the dish with a darker sauce that pops more in terms of color, right now you’ve got a very brown composition. For this kind of sauce presentation, it needs to be totally clear or totally opaque imo, a half clear sauce with bits swimming in it isn’t appealing to me, if you leave the sauce I’d go for a pool under the main components.
The ballotine looks clean as hell, I really like it and the carrots work for me.
Some green garnish would help tremendously in making the dish look more complex and inviting but you’ve got a great basis that doesn’t need a lot of work or thought to improve it, nice work.
Everything kinda looks like it was made the day before. Soggy skin, limp carrots, broken sauce, the potatoes (or whatever that scored vegetable is) got half its skin peeled off in the pan.
I’d say if you want to showcase all of these good ideas, focus more on making them shine instead of getting them done.
I like the concept, my dad would order the shit out of this
Great components but the arrangement is chaotic and not in a good way. Also, skin on the breast needs more sear and the sauce is busted. Think about height.