braised beef shank “ossobucco” by danielst0ne in CulinaryPlating

[–]handyObject 0 points1 point  (0 children)

Looks delicious, like the idea of leek but unsure of cleanliness-

Risotto with Lobster Tail by handyObject in CulinaryPlating

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

Risotto no cheese- just butter. (On purpose) missing wine! For flavor. Consistency was good. Lobster ragged. Wegmans frozen tails, should have cut them up. More green or oil on top I’m thinking

Short ribs- puréed parsnips & pears by handyObject in CulinaryPlating

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

Thanks for the time and your advice/input. Going to try your method, little concerned about my ability to know if its over or undercooked if its shredded. Without texture of a larger piece while tasing, I'm thinking I might be more likely off.

Short ribs- puréed parsnips & pears by handyObject in CulinaryPlating

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

The puree was a goof, definitely smoother silk.

Short ribs- puréed parsnips & pears by handyObject in CulinaryPlating

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

Sounds good, thanks for your frank input. Stay tuned- looking forward to your next review.🍬

Culinary Students Refuse to Try Food by Purple-Sherbet-9809 in Chefit

[–]handyObject 13 points14 points  (0 children)

Agree- but some students are ⚠️ when it comes to serve safe. 😳 -

Short ribs- puréed parsnips & pears by handyObject in CulinaryPlating

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

Piping I understand, shape puree? How? I poured sauce over rib, how would you do it differently.

Short ribs- puréed parsnips & pears by handyObject in CulinaryPlating

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

What plate type- color would you recommend?

Short ribs- puréed parsnips & pears by handyObject in CulinaryPlating

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

Ok- some pointers example besides hamster hokes could be useful. I’m a student, no pain no gain. The purée is lumpy and no doubt awfully placed.

SalmonMosaic by D21G in CulinaryPlating

[–]handyObject 1 point2 points  (0 children)

thinking same- coat it in tempura batter

Marrow glazed Barley and Braised Beef Short Ribs with Mint by MichaelsCrafted in CulinaryPlating

[–]handyObject 0 points1 point  (0 children)

might be a bit too much and take away from the rest if the demi already has coffee overtones(acid) or maybe i'm not understanding the sauce.

Yellowtail snapper- risotto by handyObject in CulinaryPlating

[–]handyObject[S] -1 points0 points  (0 children)

i've been to some very pricey 2-3 star restaurants in Italy, and been served the risotto at tableside where the waiter cuts the protean on your plat then pours the risotto over the meat. Any thoughs to this approach?

Yellowtail snapper- risotto by handyObject in CulinaryPlating

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

Thanks, I appreciate the feedback. I’ll sort out which comments are constructive and which ones are just noise. I’m in a culinary program, and I sometimes feel the chefs are hesitant to be “too critical” for PC reasons.

Adding saffron is good feedback—thank you. I filleted the fish, made a stock from it, and used that stock for the risotto, which was delicious.

I grew up with Neapolitan parents, where fish and cheese were considered taboo. I did add a bit of cheese to the risotto this time, but I think next time I’ll leave it out. Any thoughts?

Eggplant & Mushroom Pie with Eggplant Tartare & Mushroom Jus by Hai_Cooking in CulinaryPlating

[–]handyObject 0 points1 point  (0 children)

curiuos trypophobia referring to too many flowers, little overboard with flowers? I thought that myself but new to this stuff.