Thank you for the compliments! I think my plating is getting better because I try to take as much thinking out of my daily cooking as I can, which leaves me with time to visualize dishes when it comes time to actually cook them.
I set my menu for the work week on the weekend so I already have a rough outline of the dish components, then gather all of the fresh produce and meat I need so I'm not playing iron chef every meal. I don't deviate too far from the cooking techniques I know or try out more than one new thing at a time to ensure I stay in a semi-comfortable zone and can complete whatever I'm making. And since I didn't have to think about what to make or how to prepare it, I can dedicate more time to visualizing the end product.
I also have a ton of inspiration from people like Jules Cooking and Chef Majk from YouTube that guide me towards more modern plating techniques.
I really feel like you've focused on your plating for the last few weeks and it really shows. You're really good at this! Plating, as a discipline, can seem a little pretentious to some people, but it's really the difference between good good and great cuisine. It contextualizes a dish. It's like the punctuation marks of food. A well-placed comma and exclamation mark matters.
Thank you for always giving such detailed and useful feedback! It's thanks to you and others pushing me to be better that makes these dishes a reality. :)
This is like the platonic ideal of tuna steak. Almost no transition line, rare edge to edge, but a perfect crust. Nailed it. Minimalist presentation here centers the elegant protein and sumptuous sushi. Wonderful dish.
Meh, it's whatever. The important bit to me is that you are helping me improve. I will be more meticulous the next time around thanks to your input. :)
16 Comments
MonsieurArchi@lemmy.world · 11 pts · 2y
This looks wonderful!
MonsieurArchi@lemmy.world · 12 pts · 2y
Btw how are you so good at plating??
LoneGansel@lemmy.world · 8 pts · 2y
Thank you for the compliments! I think my plating is getting better because I try to take as much thinking out of my daily cooking as I can, which leaves me with time to visualize dishes when it comes time to actually cook them.
I set my menu for the work week on the weekend so I already have a rough outline of the dish components, then gather all of the fresh produce and meat I need so I'm not playing iron chef every meal. I don't deviate too far from the cooking techniques I know or try out more than one new thing at a time to ensure I stay in a semi-comfortable zone and can complete whatever I'm making. And since I didn't have to think about what to make or how to prepare it, I can dedicate more time to visualizing the end product.
I also have a ton of inspiration from people like Jules Cooking and Chef Majk from YouTube that guide me towards more modern plating techniques.
WoahWoah@lemmy.world · 3 pts · 2y
I really feel like you've focused on your plating for the last few weeks and it really shows. You're really good at this! Plating, as a discipline, can seem a little pretentious to some people, but it's really the difference between good good and great cuisine. It contextualizes a dish. It's like the punctuation marks of food. A well-placed comma and exclamation mark matters.
LoneGansel@lemmy.world · 1 pts · 2y
Thank you for always giving such detailed and useful feedback! It's thanks to you and others pushing me to be better that makes these dishes a reality. :)
WoahWoah@lemmy.world · 6 pts · 2y
This is like the platonic ideal of tuna steak. Almost no transition line, rare edge to edge, but a perfect crust. Nailed it. Minimalist presentation here centers the elegant protein and sumptuous sushi. Wonderful dish.
vahirua@lemmy.world · 2 pts · 2y
Looks lovely both from a taste and plating perspective!
MedicPigBabySaver@lemmy.world · 1 pts · 2y
Yummo
SatansMaggotyCumFart@lemmy.world · -8 pts · 2y
That sesame seed makes the dish look sloppy.
LoneGansel@lemmy.world · 10 pts · 2y
Appreciate the feedback. I noticed it after I had finished eating and was reviewing pictures. Nothing could be done at that point.
SatansMaggotyCumFart@lemmy.world · 8 pts · 2y
Nice sear on the tuna.
LoneGansel@lemmy.world · 6 pts · 2y
Appreciate it! And thank you for always being so helpful and giving feedback. Despite the down votes you're getting what you said is 100% accurate.
SatansMaggotyCumFart@lemmy.world · 8 pts · 2y
I probably could have phrased it better.
LoneGansel@lemmy.world · 6 pts · 2y
Meh, it's whatever. The important bit to me is that you are helping me improve. I will be more meticulous the next time around thanks to your input. :)
WoahWoah@lemmy.world · 3 pts · 2y
It did bother me too lol. But, it is only noticeable because the dish is so carefully composed. If it was slapped together, it wouldn't stand out.
Kolanaki@yiffit.net · 4 pts · 2y
You mean the one seed on the pink of the tuna? Harsh.