Feel like my playing overall needs a lot of work, and some more colour, any ideas appreciated.
by TangoWhiskey7131
4 Comments
Vast_Replacement_391
It all *looks* really dry. That could be photography but the point is that there’s no shine. No *succulence* in display.
Don’t cover the cross section of a stuffed tenderloin. There’s effort that pays off if it is done well. (If it was a janky ass stuffing job, do better)
Those carrots look young – did they come with tops? Make a carrot top salsa verde for those good old contrasting colors. Otherwise, maybe a good old salsa verde instead of celeriac purée (which looks thicccc in the worst way)
Or, in lieu of the tomato conserva, a dressed, celery leaf/herb salad garnish . Green for contrast. Crunch. Acid. Balancing all the sweet rich roots and meats. And it compliments the ingredients you’re already using.
The overall visual is giving “trying too hard”.
Components may all taste ok but visually, I’m a bigger fan of making things look more naturally laid down, even if they’re placed with great precision.
quixotic_one123
The combination of flavors sounds good. The look doesn’t convey that. A different roasted root vegetable with color would help. As you already have the cleriac root, which has none.
A deeper sear on the protien will help as well. Add some flavor and color to the tomato with some fresh sage or thyme. Minced, which would compliment the pork and sausage.
You could combine the celerity root puree with some fresh spinach in the food processor to give it a bright green base on your plate.
I would place the meat in a center triangle and place your roasted vegetable as accent on 1/3 of the plate.
Some food for thought.
InfiniteDarkside-
I would personally halve the portion size. Using 1 of the 3 porks here, I would cut it into 2 or 3 smaller pieces. Sear it for color so it’s not looking grey. Roast carrots look nice but way too big and non-uniform. Cut them down, make them similar in size and shape and make sure to roast evenly as well. Celeriac puree needs a bit more liquid; looks more like a mash. Heirloom conserve I would get rid of entirely. Could use beetroots, radish, micro greens, leek etc for pop of color and different textures. A nice herby sauce would go nicely as well. Tighter plating; keep it centered or off to the side. Not all over the place.
I would go in centre: Celeriac puree smear, seared pork flat on puree and another leaning on an angle against it. Baby roast carrot between porks and maybe one or two dotted off the sides at angles. Fresh herby sauce over the top of the pork and a few micro greens in the gaps. Then if using another vegetable such as beetroot or radish or even heirloom tomatoes; I would dice into macèdoine size cubes and place very intentionally on a few places (likely not placing more than 5 cubes total).
If possible you can also change the color of plate too and even the shape. A darker plate will elevate the light color of the pork and celeriac while a rectangle plate will draw the eye in.
Definitely onto a good start! Keep practicing! I’d love to see any improvements made upon this dish.
Parfait-Putrid
Ayo my guy, I’m sure this is click bait. Look up negative spacing with plating.
4 Comments
It all *looks* really dry. That could be photography but the point is that there’s no shine. No *succulence* in display.
Don’t cover the cross section of a stuffed tenderloin. There’s effort that pays off if it is done well. (If it was a janky ass stuffing job, do better)
Those carrots look young – did they come with tops? Make a carrot top salsa verde for those good old contrasting colors. Otherwise, maybe a good old salsa verde instead of celeriac purée (which looks thicccc in the worst way)
Or, in lieu of the tomato conserva, a dressed, celery leaf/herb salad garnish . Green for contrast. Crunch. Acid. Balancing all the sweet rich roots and meats. And it compliments the ingredients you’re already using.
The overall visual is giving “trying too hard”.
Components may all taste ok but visually, I’m a bigger fan of making things look more naturally laid down, even if they’re placed with great precision.
The combination of flavors sounds good. The look doesn’t convey that. A different roasted root vegetable with color would help. As you already have the cleriac root, which has none.
A deeper sear on the protien will help as well. Add some flavor and color to the tomato with some fresh sage or thyme. Minced, which would compliment the pork and sausage.
You could combine the celerity root puree with some fresh spinach in the food processor to give it a bright green base on your plate.
I would place the meat in a center triangle and place your roasted vegetable as accent on 1/3 of the plate.
Some food for thought.
I would personally halve the portion size. Using 1 of the 3 porks here, I would cut it into 2 or 3 smaller pieces. Sear it for color so it’s not looking grey. Roast carrots look nice but way too big and non-uniform. Cut them down, make them similar in size and shape and make sure to roast evenly as well. Celeriac puree needs a bit more liquid; looks more like a mash. Heirloom conserve I would get rid of entirely. Could use beetroots, radish, micro greens, leek etc for pop of color and different textures. A nice herby sauce would go nicely as well. Tighter plating; keep it centered or off to the side. Not all over the place.
I would go in centre: Celeriac puree smear, seared pork flat on puree and another leaning on an angle against it. Baby roast carrot between porks and maybe one or two dotted off the sides at angles. Fresh herby sauce over the top of the pork and a few micro greens in the gaps. Then if using another vegetable such as beetroot or radish or even heirloom tomatoes; I would dice into macèdoine size cubes and place very intentionally on a few places (likely not placing more than 5 cubes total).
If possible you can also change the color of plate too and even the shape. A darker plate will elevate the light color of the pork and celeriac while a rectangle plate will draw the eye in.
Definitely onto a good start! Keep practicing! I’d love to see any improvements made upon this dish.
Ayo my guy, I’m sure this is click bait. Look up negative spacing with plating.