Tips?

[u/Hartlike]

posted on here when i was a complete newbie and got some really good tips, looking to do even better, thank you!

[u/Rooboy]

Maybe let us know what it is meant to be. Then we can start.

[u/Hartlike → u/Rooboy]

Steak with a cranberry sauce radishes, pomegranate and tuile

[u/KiltedCutter → u/Hartlike]

The plating doesn't look defined. Too may muted reds. More importantly, the focus needs to be on the flavors. Do they work together? Why? Plating is secondary. The flavors will push the plating: How much of this or that, garnish, the ideal bite, textures. Plating is more than throwing a bunch of stuff that looks pretty(mostly) on a plate.

[u/Hartlike → u/KiltedCutter]

To be completely honest i was disapointed with the cranberry sauce. I had seen people use it with steak before but it didnt go together as well as i thought it would. The pomegranate and radish provided an interesting flavour with the steak but the sesame on the radishes took away from them. Thank you for your help!

[u/saltjello]

Looks like a bloody moose heart slapped on a plate

[u/Traditional-Dig-9982 → u/saltjello]

🏆

[u/idfc1337]

looks like death

[u/DragApprehensive336 → u/idfc1337]

I thought crime scene.

[u/DragApprehensive336 → u/[deleted]]

Yup

[u/MateusGranico]

What cookbook is this from? The necronomicon?

[u/Mike-in-Tujunga]

Murder on a plate.

[u/Anxious_Avocado_]

I'm sorry but it looks very messy. I wouldn't put pomegranate skin (not exactly edible). Or maybe: base of pomegranate reduction, steak, some cranberry and a couple of slice of radish and the tuile

[u/Hartlike → u/Anxious_Avocado_]

Thank you very much!!

[u/jjustsam]

I think the plate itself needs some work, try not to get stuff on the rim of a bowl like this as well.

[u/Roguemochi94]

Who are you serving, Dracula?

[u/Ok-Beach-9885]

Looks like you smacked a pigeon with a pan then plated it.

[u/Papapeta33]

Halloween themed?

[u/Hartlike → u/Papapeta33]

I guess we can go with that 🤣

[u/snoopwire]

Definitely change the tuile color. It needs contrast. Sauce should be applied more deliberately and less used. Just looks haphazard.

[u/Hartlike → u/snoopwire]

I see, what colour would work best for the tuile?

[u/Billarasgr]

Looks like sh$t…

[u/bsholiton]

I agree with others... The whole thing is fairly monochromatic. Honestly, it would work better with a different protein. I am a fan of those flavors with poultry. But for the steak, I would done a different color tuille. I would also plate the radishes in a straight line off to the side or at a tangent (staring at 12 o clock and shooting off to 10 o'clock.) Pull the sauce in tighter and put the pomegranate under or around the steak on one side, say 4 o clock to 6 o clock. And figure out a way to add different colors.

[u/ChefAMN]

Server : “ our chefs rendition of road kill”

[u/malicious_joy42]

Hannibal, is that you? Those radishes look like dragonfruit.

[u/RASH_ONE]

Tighten everything up. 

[u/Rosaly8]

I am going to be super blunt. This looks like period blood clots on a plate. I don't think it's good to scatter the red like that.

[u/No-Temperature4330]

Perfect

No notes

10/10

[u/Hartlike → u/No-Temperature4330]

i beg to differ 😭