All three dishes the same, but plated differently.
Aged and salt dry brined boneless short rib, seared to med-rare.
Mashed Kennebec potatoes with heavy cream and ramp butter.
Red wine reduction finished with demi glace.
I'm a home cook looking to level up. I have had zero training and am trying to learn the hard way. Any feedback is appreciated. Thank you to all who have posted their feedback on my previous posts!
by branchlizard
4 Comments
#2, but do something else with the potatoes — they don’t look good as a puck (and if you insist on a puck, make it a *perfect* puck).
Number one is definitely the most presentable. Number two could definitely work better if you add some garnish to the top of your mashed.
Reduce the red white sauce more and finish with butter to thicken
Potatoes are rough, make a nice fluffy mash instead of a hockey puck.
Your sauce is broken. Try mounting your butter after fully reducing the red wine and under way less heat.
Not sure why there are three small pieces of red bell pepper? If you wanna eat bell pepper then serve an edible portions worth. If not leave it out.
The first plating is better looking than the others.