Revamping the classic Waldorf Salad: apple jelly, micro-sponge, mayo dressing, walnuts, and fresh herbs. A fresh twist on tradition! 🍏 #FoodArt #ModernCuisine
Revamping the classic Waldorf Salad: apple jelly, micro-sponge, mayo dressing, walnuts, and fresh herbs. A fresh twist on tradition! 🍏 #FoodArt #ModernCuisine
by SavingsCartoonist193
13 Comments
TorstenDiegoPizarro
In theory, sure.
But it won’t look fresh unless you can achieve that apple plating really quickly, before it oxidizes and browns
shadowwalker789
Here’s a plate of apple. And sauce. That will be $35.
PM_ME_Y0UR__CAT
Them apples look like hell, boss.
Acidify them a bit next time.
I gotta say I do not like this presentation.
Afraid_Blackberry931
This is not it bud.
The apples are atrocious and there’s way too many of them
It’s 2 bites of sponge cake, a smear of sauce, and an orchard of apples
I’m not even sure what the jelly is for but maybe make it a sauce instead of a jelly and ditch the mayo dressing
emmakobs
Hey, it looks like you spent a lot of time and effort on this dish! Clearly, you care about your platings and want to be creative with them.
While creativity is definitely important, it’s maybe even more important to consider the diner’s experience with the dish you’re plating. Sometimes, visually impressive does not equate to an enjoyable eating experience!
Here’s what I mean: in a traditional Waldorf salad, there is a certain ratio of ingredients that gives it its classic flavor and texture. Here, by choosing to go with a more geometric approach, you’ve (most likely unconsciously) thrown the ratio of flavor and texture off by prioritizing apple slices and sauces.
So, when you’re looking to update or refresh a classic dish, stick to the flavor and texture ratio of the original while updating the look. If you mess with the ratios AND the look, you end up with a dish that’s unrecognizable in flavor and appearance, and you won’t meet your goal!
While you haven’t asked for my advice, what I’d do here is prepare a traditional Waldorf salad and eat it. Then I’d go over the ingredients list and note the ratios. I’d plate my visually updated dish and eat that one, too, and I’d see how it compared to the original, traditional Waldorf. If it was more fun/enjoyable the second time around, I’d consider it a success. If not, I’d try again.
Good luck, and happy plating!
Gidje123
Looks spectacular but difficult to eat, the towers will fall and go on the table/ground
awesometown3000
Thanks I hate it, looks like food made by a person who has never actually eaten food. Especially egregious when you think of a salad, a dish that is entirely about the sum of it’s ingredients coming together in each bite. All this leaves me with is a bunch of overly complicated separated fruits and veggies that I would need an engineering degree to remake into a suitable dish
Kokamina23
A biblically accurate angel takes flight from the plate after diners express frustration at how to approach eating it
JustineDelarge
Here’s what I absolutely love about this dish: The concept. It’s stunningly beautiful.
Now, the trick is to take the idea of using food to create bird/angel wings rising up vertically and turn it into something that’s a cohesive dish from the point of view of eating it.
Whatever you make the wings out of will be a lot to eat, in terms of the ratio of the dish, as someone else mentioned. You could do them out of tempered chocolate, as part of a larger shared dessert like a dome cake, where everyone served gets a few of the wing feathers, and a portion of the main dessert.
Or you could make the wings out of tuiles, which would be very thin and easier to eat a lot of, as compared to what looks like two apples’ worth of slices per dessert.
Quercus408
I think it’s a good start. Keep trying. Less apple next time; it’s about to take flight.
marshmallowrocks
Lol the apple to everything else ratio is brilliant, I would only recommend adding more apple and less of the other stuff. Apple in the middle with crab apples as garnish
nah2daysun
Y’all are vicious. I like the concept. If the apples were acidified, add more of the sauce and nuts and such that are typically found in a Waldorf, maybe dressed and around in a circle, I could see this being impressive. I think it’s a great start. Keep it up, chef.
fddfgs
If I ordered a Waldorf salad and this came out, I’d leave without saying another word.
13 Comments
In theory, sure.
But it won’t look fresh unless you can achieve that apple plating really quickly, before it oxidizes and browns
Here’s a plate of apple. And sauce. That will be $35.
Them apples look like hell, boss.
Acidify them a bit next time.
I gotta say I do not like this presentation.
This is not it bud.
The apples are atrocious and there’s way too many of them
It’s 2 bites of sponge cake, a smear of sauce, and an orchard of apples
I’m not even sure what the jelly is for but maybe make it a sauce instead of a jelly and ditch the mayo dressing
Hey, it looks like you spent a lot of time and effort on this dish! Clearly, you care about your platings and want to be creative with them.
While creativity is definitely important, it’s maybe even more important to consider the diner’s experience with the dish you’re plating. Sometimes, visually impressive does not equate to an enjoyable eating experience!
Here’s what I mean: in a traditional Waldorf salad, there is a certain ratio of ingredients that gives it its classic flavor and texture. Here, by choosing to go with a more geometric approach, you’ve (most likely unconsciously) thrown the ratio of flavor and texture off by prioritizing apple slices and sauces.
So, when you’re looking to update or refresh a classic dish, stick to the flavor and texture ratio of the original while updating the look. If you mess with the ratios AND the look, you end up with a dish that’s unrecognizable in flavor and appearance, and you won’t meet your goal!
While you haven’t asked for my advice, what I’d do here is prepare a traditional Waldorf salad and eat it. Then I’d go over the ingredients list and note the ratios. I’d plate my visually updated dish and eat that one, too, and I’d see how it compared to the original, traditional Waldorf. If it was more fun/enjoyable the second time around, I’d consider it a success. If not, I’d try again.
Good luck, and happy plating!
Looks spectacular but difficult to eat, the towers will fall and go on the table/ground
Thanks I hate it, looks like food made by a person who has never actually eaten food. Especially egregious when you think of a salad, a dish that is entirely about the sum of it’s ingredients coming together in each bite. All this leaves me with is a bunch of overly complicated separated fruits and veggies that I would need an engineering degree to remake into a suitable dish
A biblically accurate angel takes flight from the plate after diners express frustration at how to approach eating it
Here’s what I absolutely love about this dish: The concept. It’s stunningly beautiful.
Now, the trick is to take the idea of using food to create bird/angel wings rising up vertically and turn it into something that’s a cohesive dish from the point of view of eating it.
Whatever you make the wings out of will be a lot to eat, in terms of the ratio of the dish, as someone else mentioned. You could do them out of tempered chocolate, as part of a larger shared dessert like a dome cake, where everyone served gets a few of the wing feathers, and a portion of the main dessert.
Or you could make the wings out of tuiles, which would be very thin and easier to eat a lot of, as compared to what looks like two apples’ worth of slices per dessert.
I think it’s a good start. Keep trying. Less apple next time; it’s about to take flight.
Lol the apple to everything else ratio is brilliant, I would only recommend adding more apple and less of the other stuff. Apple in the middle with crab apples as garnish
Y’all are vicious. I like the concept. If the apples were acidified, add more of the sauce and nuts and such that are typically found in a Waldorf, maybe dressed and around in a circle, I could see this being impressive. I think it’s a great start. Keep it up, chef.
If I ordered a Waldorf salad and this came out, I’d leave without saying another word.