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CritiqueMeat & Potatoes, Take 2 (i.redd.it)

FrustratedRockaTrying to impress my partner が 投稿

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トップ新着論争中古い順Q&A

[–]ImJustHereToWork 7ポイント8ポイント  (0子コメント)

It looks like youre trying too hard to make it look 'fancy', but it's having the opposite effect t and just looks kind of tacky in my opinion.

This dish is really pretty basic, so I would plate it as such. Mashed potato with the meat next to it (slightly overlapping). Sauce over the meat ans plate (particularly if youre having issues getting a decent colour on the meat). The Capsicum looks a little bland, I think I'd be cooking it with at least some onions and garlic to give it some extra oomph. I would serve this next to the mash.

Garnish with something green, parsley or chives would work. You asked about Rosemary, probably would not use Rosemary for this dish as I don't feel it would compliment this particular dish (taste or presentation wise).

One of the most basic things you xan do to improve the presentation of food is to always always always make sure your plate is clean! Grubby marks on the plate drag even the most impeccably plated meal down. Grab a paper towel and slightly moisten the corner. Use this to clean up the plate. I guarantee it will elevate the look and feel of your dishes.

[–]sexi_boi 3ポイント4ポイント  (0子コメント)

Maybe try plating a smaller portion of food! It kind of looks crowded. You still need to add some green or red to the plate I think.

And the meat still looks ugly so you should work on improving the shape. Maybe use a ring mold.

[–]lifeformed 5ポイント6ポイント  (0子コメント)

I think rougher, "rustic", or "non-fancy" foods benefit from a non-fancy presentation. Just separate them neatly in their own piles around the plate, the way you'd serve it at a family dinner, maybe with some extra care given to proportion and spacing.

Maybe something like this. It's not fancy but it fits the dish. It's humble and simple, like the food itself.

[–]yougococo 3ポイント4ポイント  (2子コメント)

I'm no professional, and it definitely looks better than the last, but I would maybe still add some more color- even just a garnish somewhere on the plate would really make everything pop. The meat itself seems to be the real challenge, so I would maybe focus on that a bit more than the rest of the plate.

Personally, I'd maybe cook some red onion with the squash, and put some kind of green garnish over or inbetween the meat, just to break up the monochromatic nature of the dish

[–]FrustratedRockaTrying to impress my partner[S] 1ポイント2ポイント  (1子コメント)

Thanks for the response. Do you think a sprinkle of chopped fresh rosemary would work for the beef? Or would it make more sense to do something like layering asparagus on top of the potatoes between the beef slices?

As for the squash - Red onion could definitely work. I was also thinking about adding sliced cherry tomatoes.

[–]phillypunkcook -1ポイント0ポイント  (0子コメント)

I think micro arugula goes really well with beef plus it would be a great color variant to add to this dish. Maybe a small pinch of micros on each piece of beef. Or even maybe try a garnish salad? I'm not sure on the flavors going on here but maybe some red onions julienned, with a micro green of your choice, little olive oil, salt and pepper and maybe some acid like lemon or lime? Just some thoughts.

[–]furious25Home cook 0ポイント1ポイント  (0子コメント)

Maybe leave the protein in one piece. Make a pile of mashed potatoes with the protein leaning on it at one side of the plate then put the squash next to them. Then drizzle sauce on the meat and potatoes. And naturally place some parsley leaves around the squash. Right now it just looks too broken up where it shouldn't be. It looks off having the squash split in half. The meat doesn't look like it should be cut prior. Or maybe you could make a very thin mashed potato. More like a puree. Spread it out until you have a ring of it. The put a pile of squash in the middle with the meat on top of that. Then drizzle the sauce around on the potatoes.

[–]fddfgsfood scientist 0ポイント1ポイント  (0子コメント)

You don't need to fill the whole plate - I'd put all the capsicum in one pile rather than spread out like that. The meal overall needs a garnish - maybe some sesame seeds or some chives.

I'd also shoot from a different angle, I think the top-down look may be making this look worse than it is.

[–]FrustratedRockaTrying to impress my partner[S] 0ポイント1ポイント  (1子コメント)

Ok, let's try this again. Feedback is welcome - I'm very much a newbie and looking for any advice I can get.

Dish: burger skillet-seared hand-chopped chuck steak with red wine sauce over mashed potatoes. You guys suggested some color, so this time I added roasted butternut squash.

Changelog:

  1. Made my own patties from a chuck steak instead of storebought pre-formed. Unfortunately they couldn't grind it for me at the supermarket, and I don't own a grinder. I do, however, have a serviceable cleaver, which got me pretty good results.

    Pros: Very loose patties break apart on contact with the fork, letting you get a perfect amount of meat and potato in each bite without having to reach for a knife.

    Cons: Almost too loose. Beef cooked through before I could get a decent sear on the exterior, and the larger chunks didn't drip enough juice into the potatoes. Also nearly impossible to cut into clean slices.

  2. Added spiralized butternut squash.

    Pros: Added color and nutrition. Didn't interfere with the meat-sauce-potato combo.

    Cons: Turns out buying pre-spiralized squash may not have been the best idea. Even if I hadn't undercooked it (whoops) it would still have been really, really bland. Will work on this.

  3. Used corn starch instead of flour to thicken the pan sauce, and attempted to lay it in lines under the beef instead of on top.

    Pros: Looked much prettier than my last attempt, which used flour. Tasted fine.

    Cons: Took forever to reduce to the consistency I needed - by the time it was ready, everything else was starting to get cold. Is it possible to start a sauce in another pan so it's already thickened when you're ready to deglaze? Also, I apparently suck at spooning sauce evenly.

  4. Used a single, low bed of mashed potatoes instead of individual balls beneath the beef.

    Pros: As far as I can tell, it looked a lot better.

    Cons: None that I can see.

[–]ThymeToCookMod 1ポイント2ポイント  (0子コメント)

Plate shows improvement over your last, and this is what this sub is for, love to see this. 1. The tough thing about ground meat is keeping its shape. If you really wanted to go for a nice photo, you could use a ring mold to cut out shapes once cooked. I would have also shaped meat prior to cooking.

  1. I see that you mentioned it was pre-spiralized, in which case I'd suggest doing a puree. Once it's super tender, blend it with some butter, season to taste with salt. Could add a splash of water /milk / cream if thin it if it's too thick.

  2. Yes, you certainly could start the sauce ahead of time. Saute your onion / shallot / garlic, then add your herbs and liquid (stock, wine, both etc) and reduce. Once the bee is cooked and removed from the pan, add the pan sauce, and deglaze. Keep reducing until it's thick enough.

  3. I think balls could work.

For the plating, you could try this: make the butternut squash puree. Add one big spoonful to an edge of the plate, then in one swift motion, pull it upwards around the side of the plate, almost as if you're making the letter "C." For example, look at the puree on the bottom here or see here Next, if you have a small portion scoop, could do 3 of those with the mashed potatoes, slightly varying their placement (closer / farther from edge of plate) on top of the spread puree.

Using a small cutter (a shot glass even) cut disks of your cooked ground meat and arrange them laying on the mashed potato, angled downward, each with a different placement on each potato scoop.

With so much soft things, you'll want some textural difference, as well as shape (lots of round so far). Asparagus (cut into pieces), shaved celery, whatever it is, carefully place it throughout the dish alongside each potato scoop. Garnish with some celery leaves, lightly placing them on top of other components. Finally, gently pour some sauce over it in one straight pour.

I realize it's a very humble meal, but that shouldn't stop you from having fun with the plating, not to mention the great practice.

Hope this helps!

[–]TheBaltimoron 0ポイント1ポイント  (1子コメント)

You're not supposed to chew it first.

[–]FrustratedRockaTrying to impress my partner[S] 0ポイント1ポイント  (0子コメント)

What, have you never heard that food tastes better the second time?

Like I said, I'm new to all of this, so any actual help would be appreciated. If you were doing this, how would you go about coming up with a dish and putting the presentation together?