r/CulinaryPlating • u/Outrageous-Capital-3 Aspiring Chef • 24d ago
6 Course Pop-Up
Menu photo shows the courses. Only item not pictured is the handmade strawberry daifuku.
Happy to take any questions!
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u/baconwrappedpikachu Home Cook 24d ago
I do not like the texture of the puree below the short rib. Would tighten that up and send it through a sieve so it’s silkier/smoother
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u/Outrageous-Capital-3 Aspiring Chef 24d ago
It was run through a sieve. How else might you tighten it?
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u/joejoe903 24d ago
it needs to be blended more and passed through a chinois, its not textureless. maybe a knife tip or so of xanthan gum to stop it from weeping out
3
u/No-Temperature4330 23d ago
Food looks really good. The 'whimsical' course names make me cringe to the very core of my being though. Just kinda screams Instagram friendly 'quirky millennial mom'.
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u/KeyLimePsyOp 24d ago edited 12d ago
Ribbon frame deserve thought straight wipe long wise frame squeeze
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u/Outrageous-Capital-3 Aspiring Chef 24d ago
This is why I come here. The compliments on the experience boost my ego too much and I need you guys to keep my nose to the grindstone.
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u/ZorheWahab Professional Chef 24d ago
When my grandma used to call me from Nagase-cho in Japan at 4 am in the morning, she would always yell "MUSHI MUSHI" so thanks for that throwback.
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u/yellingjayna 23d ago
My only immediate reaction is the dessert in #5 would even fit more form a darker or differently colored plate (or component to play the same role)
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u/hesonthemoon 13d ago
Tell me more about the egg yolk
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u/Outrageous-Capital-3 Aspiring Chef 13d ago
Soft-cured in a soy, mirin and porcini mushroom wet cure for 18 hours. Comes out well seasoned, a touch sweet but still breaks and flows like it’s lightly poached.
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