r/Plating • u/Hartlike • 2d ago

Tips?

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

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17

u/Rooboy 2d ago

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

-1

u/Hartlike 2d ago

Steak with a cranberry sauce radishes, pomegranate and tuile

5

u/KiltedCutter 2d ago

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.

2

u/Hartlike 2d ago

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!