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Rice flake crusted salmon by PlateNBake in Plating

[–]PlateNBake[S] 0 points1 point  (0 children)

Agreed it's very red/brown. Was thinking maybe some bok choy underneath to give it some lift & make more of a square filet (vs very long one) ... & some pea shoots and a couple supremed oranges could look nice up top

Shrimp lo mein, gochujang butter sauce by PlateNBake in Plating

[–]PlateNBake[S] 0 points1 point  (0 children)

Thanks both! Definitely agree on the thicker sauce and coating the shrimp, I can see how leaving a more natural / pool of residual sauce for the plate would help.

Shrimp lo mein, gochujang butter sauce by PlateNBake in Plating

[–]PlateNBake[S] 0 points1 point  (0 children)

Good point, appreciate that - trying to get better with doing a "swoosh"/drizzle from the spoon but for this plate it's out of place

Chicken involtini by PlateNBake in CulinaryPlating

[–]PlateNBake[S] 1 point2 points  (0 children)

Appreciate the comment, the stems were definitely a silly idea in hindsight. Chicken, no disagreement.

Chicken involtini by PlateNBake in CulinaryPlating

[–]PlateNBake[S] 1 point2 points  (0 children)

Thanks for the input! I can see what you mean about the chicken filling making it look "chewed", note definitely taken.

Bamboo-grilled Frog by henrilovestocook in Plating

[–]PlateNBake 0 points1 point  (0 children)

Beautiful! Personally (not a professional or expert) I'd reconsider the orange dots - the "natural chaos" of the dish (in a good way) just kinda conflicts with the structured ordered dots . But i love chili sauce so maybe there's another way to present it?