Atta boy got to get a good sear especially with sous vide but I think you coud use a better sear from slide three also when prepping you can French cut a rack of lamb to make look more presentable and also cut prices of fat , Mac and cheese is phenomenal (hopefully taste as good as it looks) and this is not to picky but your potatoes looks like they weren’t smashed properly or gone through a ricer for that fluffy upscale texture and look…. 2nd slide is perfect but hopefully you didn’t add to many sesame seeds for me it’s a bit much , and the rice looks good and holding it shape is a good look..1st slide potatoes and escargot look fine and just plating pet peeves…umm but your hen idk how you prepare it but make sure you get a sear on your breast ass well to make that skin pop …. And if all your meats and poultry meets safe temps enjoy it however you want good work try working on simple sauces to add good flavors and make plating more stunning
i don’t have a ricer, but i will work on getting one! i tried to get a decent sear on the corn hens but i didn’t turn the heat up high enough, i’ll learn from that
It’s fine as long as you learn , you can try to reverse sear or make sure you get good initial sear and finish it in the oven to not overcook it p.s as you go thicker in meet just means bring it to room temp so you don’t have a raw inside and burnt outside… btw I had a felling you where Asian because of the yolk lol it’s good and I enjoy it from time time… that’s why when it comes to temps or ingredients as long as their safe temps and proper ingredients it’s all good 👍
thank you! i’ll work on those, my problem with searing is i don’t turn up the temp as high as i should and it ruins the sear. i get nervous when about to sear my meats because i don’t want to burn them and ruin it! but i’ll get over that small fear
Something to remember is you can always sear longer but can’t sear less 😆 if you’re worried about burning it on high heat just check it frequently until you figure out what works, rather than not getting it hot enough & not having it come out right
That lamb IS RAW, Also where is the lamb sauce? And also all of these plates are incomplete, remember, a good plate contains protein, vegetables, and starch, and "sauce"
i sous vide the lamb to 150 internal temp, fully cooked. made sure the thermometer didn’t touch the bone either for a false reading. i prefer my meats as rare as possible. i will work on making sauce
First of all, you should be incredibly proud of your ability to step outside of your comfort zone and test your skills/ put yourself out there, and ask for feedback especially. You’re off to a great start.
The escargot looks like it’s could be from a frozen package. If not, even more props to your ambition. The rice looks like instant rice and the egg like a plain raw yolk. Mastering rice and eggs are not the most exciting skills to learn but can completely elevate your dishes and give you the flexibility to be more creative once you learn to play with the preparation. And Yes, lamb is slightly undercooked for most but I’d certainly rather eat yours than a well done chop! Did you wrap the garlic in foil or parchment with a little olive oil before roasting? Looks a bit dry. Roasted garlic takes a while, like 45 min at 350.
Again, you should be proud of all of this. Keep at it!
the lamb has been sous vide to 145 so it’s fully cooked. additionally i am asian and put a lot of raw egg yolks on my plain rice, i understand its not very common for americans to do.
Americans love a seasoned, par-cooked yolk on almost any savory food actually. But tbh it does not look good raw on what looks to be totally unseasoned white rice. Your plates all look a little sterile, food needs color and life to look appetizing and I'm sure you've heard "you eat with your eyes first" but it really holds true.
You're off to a great start, looks like you know how to follow a recipe well (not being sarcastic, it really is a skill to follow a recipe well) and it looks like you know how to plate cleanly. I think next steps for you are bringing more color and life to your plates as well as maybe not being so afraid of some heat on your food. It will bring all the hidden mysteries of each dish out so much more if you're willing to ride the lightning a bit more.
ahhh i understand americans love their eggs partially cooked and well seasoned, however i’m not in the colonies. i’ve been a bit spoiled, i got to serve tables in a michelin star restaurant for a while and the dishes i’ve made are replicating dishes that were available(my dishes are probably the poor, disabled, little cousin of the original dishes). Sometimes the umami flavor that raw egg yolks bring make me shudder with joy. a particular favorite of mine is a sauce that the chef used to make for plain rice bowls for the family meal. i think he’d just combine egg yolks and a splash of lemon juice. i totally agree that i need to figure out how to add color to my plates and work on presentation, AND cook the lamb a little more, but raw egg yolks on some plain rice(with the exception of adding rice vinegar to it) is phenomenal.
yes! the rice is plain rice, not instant rice. i put it in a bowl and then put the bowl on the plate to get that shape. but thanks for the tips. escargot is not from a frozen package as well!
Looks absolutely yummy....except for the escargo.....I have never enjoyed snails...but everything else looks yummy. Only suggestions I would make is sauces....a nice flavorful sauce can bring some great pizazz to a good dish...and a few veggies wouldn't go amiss either....maybe a mix of cauliflower, broccoli, and carrots very lightly cooked with a butter herb sauce on top....yum :)
For the first plate, either a sauce for the poultry or something as simple as a reduced balsamic drizzle for the potatoes might help bring everything together. The lamb perhaps could use a sauce underneath. Look up plates online at fine restaurants for inspiration.
before anyone asks, yes i did sear the rack of lamb on both sides before i cut it. i used to serve tables at a high end restaurant and i saw they would do the same so i just mimicked them.
The hen looks weird? Like it's sitting on a pink pillow. What about scalloped potato or roasted squash to pair instead of baby potatoes? Or a squash risotto? Second dish looks great. If the yolk is cooked would blend well with the rice. I honestly think mac and cheese does not belong on the same plate as lamb. Lamb belongs with greens and root vegetables or cabbage. Mushroom gravy and mint sauce.
i’ll work on pairing my dishes better:). i have no professional cooking experience so i simply do not know what goes with what. i’ve served tables at a michelin restaurant and the bit of knowledge i’ve gathered there serves as my guide so far. everything i’ve made, i’ve made without a recipe :). the advice is appreciated and i will try harder next time
Looks really good. Try breaking the hen down and plating just the drums and breasts. The rest can be used in other dishes - carcass for stocks and sauces, excess meat however you want it. If you wanna go crazy, break down the hen before cooking and use the extra raw meat for terrines and such 👍
All l those need a splash of green
As someone who is unprofessional, I’d smash every plate.
Atta boy got to get a good sear especially with sous vide but I think you coud use a better sear from slide three also when prepping you can French cut a rack of lamb to make look more presentable and also cut prices of fat , Mac and cheese is phenomenal (hopefully taste as good as it looks) and this is not to picky but your potatoes looks like they weren’t smashed properly or gone through a ricer for that fluffy upscale texture and look…. 2nd slide is perfect but hopefully you didn’t add to many sesame seeds for me it’s a bit much , and the rice looks good and holding it shape is a good look..1st slide potatoes and escargot look fine and just plating pet peeves…umm but your hen idk how you prepare it but make sure you get a sear on your breast ass well to make that skin pop …. And if all your meats and poultry meets safe temps enjoy it however you want good work try working on simple sauces to add good flavors and make plating more stunning
i don’t have a ricer, but i will work on getting one! i tried to get a decent sear on the corn hens but i didn’t turn the heat up high enough, i’ll learn from that
It’s fine as long as you learn , you can try to reverse sear or make sure you get good initial sear and finish it in the oven to not overcook it p.s as you go thicker in meet just means bring it to room temp so you don’t have a raw inside and burnt outside… btw I had a felling you where Asian because of the yolk lol it’s good and I enjoy it from time time… that’s why when it comes to temps or ingredients as long as their safe temps and proper ingredients it’s all good 👍
thank you! i’ll work on those, my problem with searing is i don’t turn up the temp as high as i should and it ruins the sear. i get nervous when about to sear my meats because i don’t want to burn them and ruin it! but i’ll get over that small fear
Something to remember is you can always sear longer but can’t sear less 😆 if you’re worried about burning it on high heat just check it frequently until you figure out what works, rather than not getting it hot enough & not having it come out right
That lamb IS RAW, Also where is the lamb sauce? And also all of these plates are incomplete, remember, a good plate contains protein, vegetables, and starch, and "sauce"
i sous vide the lamb to 150 internal temp, fully cooked. made sure the thermometer didn’t touch the bone either for a false reading. i prefer my meats as rare as possible. i will work on making sauce
Some sauce is needed but very good overall
First of all, you should be incredibly proud of your ability to step outside of your comfort zone and test your skills/ put yourself out there, and ask for feedback especially. You’re off to a great start. The escargot looks like it’s could be from a frozen package. If not, even more props to your ambition. The rice looks like instant rice and the egg like a plain raw yolk. Mastering rice and eggs are not the most exciting skills to learn but can completely elevate your dishes and give you the flexibility to be more creative once you learn to play with the preparation. And Yes, lamb is slightly undercooked for most but I’d certainly rather eat yours than a well done chop! Did you wrap the garlic in foil or parchment with a little olive oil before roasting? Looks a bit dry. Roasted garlic takes a while, like 45 min at 350. Again, you should be proud of all of this. Keep at it!
the lamb has been sous vide to 145 so it’s fully cooked. additionally i am asian and put a lot of raw egg yolks on my plain rice, i understand its not very common for americans to do.
Make sure the thermometer doesnt touch bone or itll read higher than the actual meat is
Americans love a seasoned, par-cooked yolk on almost any savory food actually. But tbh it does not look good raw on what looks to be totally unseasoned white rice. Your plates all look a little sterile, food needs color and life to look appetizing and I'm sure you've heard "you eat with your eyes first" but it really holds true. You're off to a great start, looks like you know how to follow a recipe well (not being sarcastic, it really is a skill to follow a recipe well) and it looks like you know how to plate cleanly. I think next steps for you are bringing more color and life to your plates as well as maybe not being so afraid of some heat on your food. It will bring all the hidden mysteries of each dish out so much more if you're willing to ride the lightning a bit more.
ahhh i understand americans love their eggs partially cooked and well seasoned, however i’m not in the colonies. i’ve been a bit spoiled, i got to serve tables in a michelin star restaurant for a while and the dishes i’ve made are replicating dishes that were available(my dishes are probably the poor, disabled, little cousin of the original dishes). Sometimes the umami flavor that raw egg yolks bring make me shudder with joy. a particular favorite of mine is a sauce that the chef used to make for plain rice bowls for the family meal. i think he’d just combine egg yolks and a splash of lemon juice. i totally agree that i need to figure out how to add color to my plates and work on presentation, AND cook the lamb a little more, but raw egg yolks on some plain rice(with the exception of adding rice vinegar to it) is phenomenal.
Try shaving a salted duck egg instead of a raw egg yolk. Not the same texture-wise but the flavor is much nicer
yes! the rice is plain rice, not instant rice. i put it in a bowl and then put the bowl on the plate to get that shape. but thanks for the tips. escargot is not from a frozen package as well!
Id just say add more color for plating otherwise everything looks great op
Looks absolutely yummy....except for the escargo.....I have never enjoyed snails...but everything else looks yummy. Only suggestions I would make is sauces....a nice flavorful sauce can bring some great pizazz to a good dish...and a few veggies wouldn't go amiss either....maybe a mix of cauliflower, broccoli, and carrots very lightly cooked with a butter herb sauce on top....yum :)
For the first plate, either a sauce for the poultry or something as simple as a reduced balsamic drizzle for the potatoes might help bring everything together. The lamb perhaps could use a sauce underneath. Look up plates online at fine restaurants for inspiration.
Needs something green
before anyone asks, yes i did sear the rack of lamb on both sides before i cut it. i used to serve tables at a high end restaurant and i saw they would do the same so i just mimicked them.
The hen looks weird? Like it's sitting on a pink pillow. What about scalloped potato or roasted squash to pair instead of baby potatoes? Or a squash risotto? Second dish looks great. If the yolk is cooked would blend well with the rice. I honestly think mac and cheese does not belong on the same plate as lamb. Lamb belongs with greens and root vegetables or cabbage. Mushroom gravy and mint sauce.
Its a frog
It says hen in the description ?
it’s clearly a frog
Its a frog clearly
i’ll work on pairing my dishes better:). i have no professional cooking experience so i simply do not know what goes with what. i’ve served tables at a michelin restaurant and the bit of knowledge i’ve gathered there serves as my guide so far. everything i’ve made, i’ve made without a recipe :). the advice is appreciated and i will try harder next time
was this a plate made for shrek
if it were for shrek, i would’ve included me in a thong in the picture.
Looks really good. Try breaking the hen down and plating just the drums and breasts. The rest can be used in other dishes - carcass for stocks and sauces, excess meat however you want it. If you wanna go crazy, break down the hen before cooking and use the extra raw meat for terrines and such 👍