This is one of the (unfortunately many) posts here that is so far from the mark that it’s not reasonable to critique or give constructive criticism. Take some time to browse the sub for plates of similar ingredients (and read the comments of those). A fine plate for serving your date or parents or whatever, but just not “culinary plating” by any sense of the phrase.
I hope you enjoyed eating it; I imagine it was delicious.
Kashmonei58
Could benefit from a plate that’s bigger and a different color than the asparagus. Presentation is lacking visual contrast IMO. Herbs as a garnish and/or sauce over the meat instead of under would help.
jacobwebb57
im sure this tastes great, but plating is the equivalent of a school lunch. your demi looks watery, i can taste the woody parts of that asparagus. nice cook on the steak, though.
meggienwill
That poor asparagus…. drowned it in a watery sauce and served up next to twice baked beef.
satchmo-mcwigwam
How stringy was the asparagus?? I normally have to peel a decent amount for white. Also the demi is very loose
Sebster1412
Hey bud. It must have tasted amazing and tbh the cook on the steak looks good! If you want To take this plating up a notch, here are some tips. It’s very very basic plating. But Stick to these tips and you will have most people impressed that come to your home. start by ditching the decorative plate—food should be the star, not the crockery. A clean, simple plate lets the colors and textures of the dish do the talking. Next, think about the arrangement. Right now, the asparagus and beef look a bit like they’re avoiding each other at a dinner party. Bring them together, overlap them, create a sense of unity on the plate.
You also want some height, some texture. Maybe nestle that beautiful filet on a small bed of something—purée, mashed potatoes, anything to give it a little lift. And color! This plate is begging for a bit more life. A vibrant herb oil, a scattering of roasted cherry tomatoes, or even some bright microgreens can make all the difference.
Lastly, the sauce—don’t let it puddle in the bottom. Drizzle it, streak it, make it part of the presentation. The food looks great; the care is there. With a few adjustments, it’ll look as good as it tastes. Keep at it—cooking and plating are about telling a story, and yours is just getting started.
Cooknbikes
Demi? It’s not even brown. Could present the filet much better, and getting half a bushel of boiled/ steamed asparagus goes with the school lunch comment imo. Definetly work on Demi, that’s a first move.
7 Comments
This is one of the (unfortunately many) posts here that is so far from the mark that it’s not reasonable to critique or give constructive criticism. Take some time to browse the sub for plates of similar ingredients (and read the comments of those). A fine plate for serving your date or parents or whatever, but just not “culinary plating” by any sense of the phrase.
I hope you enjoyed eating it; I imagine it was delicious.
Could benefit from a plate that’s bigger and a different color than the asparagus. Presentation is lacking visual contrast IMO. Herbs as a garnish and/or sauce over the meat instead of under would help.
im sure this tastes great, but plating is the equivalent of a school lunch. your demi looks watery, i can taste the woody parts of that asparagus. nice cook on the steak, though.
That poor asparagus…. drowned it in a watery sauce and served up next to twice baked beef.
How stringy was the asparagus?? I normally have to peel a decent amount for white. Also the demi is very loose
Hey bud. It must have tasted amazing and tbh the cook on the steak looks good! If you want To take this plating up a notch, here are some tips. It’s very very basic plating. But Stick to these tips and you will have most people impressed that come to your home. start by ditching the decorative plate—food should be the star, not the crockery. A clean, simple plate lets the colors and textures of the dish do the talking. Next, think about the arrangement. Right now, the asparagus and beef look a bit like they’re avoiding each other at a dinner party. Bring them together, overlap them, create a sense of unity on the plate.
You also want some height, some texture. Maybe nestle that beautiful filet on a small bed of something—purée, mashed potatoes, anything to give it a little lift. And color! This plate is begging for a bit more life. A vibrant herb oil, a scattering of roasted cherry tomatoes, or even some bright microgreens can make all the difference.
Lastly, the sauce—don’t let it puddle in the bottom. Drizzle it, streak it, make it part of the presentation. The food looks great; the care is there. With a few adjustments, it’ll look as good as it tastes. Keep at it—cooking and plating are about telling a story, and yours is just getting started.
Demi? It’s not even brown. Could present the filet much better, and getting half a bushel of boiled/ steamed asparagus goes with the school lunch comment imo. Definetly work on Demi, that’s a first move.