/r/CulinaryPlating
The best looking food on reddit!
Whether you're a professional chef, or a rousing home cook, this subreddit is for the betterment of plating everywhere! Ask for advice, receive critiques and show us what you're made of! Primarily we want to create a space where people can improve on plating. Beautiful plates are appreciated, but we do not demand Instagram photo quality, nor do we want to build an Instagram portfolio.
/r/CulinaryPlating
I only ever have white plates to work with, so I decided to think outside the (popcorn) box 😆
Last time y'all said no pasta allowed. Well hopefully this is the exception! 🤣👌
This is a play on a malted milk ball candy. Flavor comes from the semiffredo and texture from the meringue mimics the center of the candy.
Did/replicated a dish of chef Dabiz Muñoz from DiverXo, Madrid.
Sweat peas cooked in wok, in pork fat, for 10 seconds. Baeri caviar. Green mole from pistachios and jalapeños. Ajo blanco sauce with coconut and horseradish. Mayu - black (burned) garlic oil.
Green sauce: oil, garlic, onion, jalapeño, tomatillos, dashi, pistachios, coriander leaves, spinach, and salt. White sauce: coconut milk, macadamia nuts, cold dashi, garlic, olive oil, champagne vinegar, horseradish, white bread, salt, white pepper, and xanthan.
Thoughts?
How did I do plating wise?
notes i made so far are better quality scallops, less sauce, and cook the scallops a bit less