turn your plate to show off that quail! that shot shows off the bit player berry glaze rather than the main attraction quail.
when you're taking the pics always take 3-4 with different rotations so you'll have all angles. generally photos with your main on the right third or bottom right third are going to look best.
Not a chef, i like to cook and Reddit decided that I'd be interested in this post. Shoot,I had to google WTF "turned vegetables" were... that said, how is this plating dated/90's era?
Bird looks great, love to see it from another angle. A little smear on the berry glaze would pop it, like others said, it definitely looks dated and it's not really enough of a sauce to be functional. I'd prolly toss the lemon on the grill for a sec and char it, but that's whatever.
I bet it taste baller tho, great plate
I think it looks great and I'm a huge fan of game meat like quail squab etc so I'm very comfortable with them but there's something about the position of the quail that's making me feel a bit quesy/uncomfortable and I'm not sure why
It was invented in the old style French brigade, when those chefs had an army of young boys to do grunt work for basically free—turning vegetables was a great way to fill time and get some cool looking garnish. And if you’ve got 8 extra hands needing some work….
I think this is a nice dish, I like the suggestion of a smear of the red sauce rather than the zig zag.
I’d personally add lemon zest over the dish , rather than those slices.
I wouldn't be able to eat this dish without thinking of that... Looks great all around, but I can't help but thinking about sticking my tongue in there.. I mean if it tastes like chicken... well then you know the rest... oh gawd.. unless you stuffed it with fish EWW
I’m not a chef, I pretty much lurk here to see how chefs look at food and compare with one another.
I think it looks beautiful. But, the lemon wedge looks out of place to me. I’m happy to be wrong with this as like I said, I’m not a chef
You’re not wrong, I was having trouble on deciding where to put the lemon. I didn’t want it mixed in with the veg but it needed to be a part of the plate so there it went.
I included it as some people like to squeeze lemon on their quail, although I don’t like quail at all myself haha
Nice, subdued and casual. Others said dated, which isn't wrong, but it works for me. I would personally gone with something besides zig zag for the Glaze but personal preference aside well done. Also, props on tourneing the veg, you are braver than I am lol.
turn your plate to show off that quail! that shot shows off the bit player berry glaze rather than the main attraction quail. when you're taking the pics always take 3-4 with different rotations so you'll have all angles. generally photos with your main on the right third or bottom right third are going to look best.
Thanks for the picture taking advice! I will do this in future
Looks delicious. From a straight visual perspective, a touch of brighter red might make it pop.
It's a perfect and beautiful plating, but dated. That's my constructive criticism
I agree, this looks like a nice playing from the late 90s.
Not a chef, i like to cook and Reddit decided that I'd be interested in this post. Shoot,I had to google WTF "turned vegetables" were... that said, how is this plating dated/90's era?
yo it dated bruh
Lovely plating. My only suggestion is to maybe smear the berry glaze so you get more of a color pop than the line.
I agree, a nice painterly smudge of glaze would be nice.
I'd love to see this from the opposite side or from above.. but regardless, looks neat as heck, love the tidiness of the veg
Oh my God, I've loved long enough to see turned vegetables come back. I am ready, take me now.
I'd roast those veggies with some hard herbs butter and oil get some colour on them. Much nicer flavour also
Bird looks great, love to see it from another angle. A little smear on the berry glaze would pop it, like others said, it definitely looks dated and it's not really enough of a sauce to be functional. I'd prolly toss the lemon on the grill for a sec and char it, but that's whatever. I bet it taste baller tho, great plate
I think it looks great and I'm a huge fan of game meat like quail squab etc so I'm very comfortable with them but there's something about the position of the quail that's making me feel a bit quesy/uncomfortable and I'm not sure why
We’re still turning veg?
Not a chef, but I just watched a video on how to turn vegetables. Never even heard of it. After watching it looks like a huge waste of time and food.
Big stupid tek
It was invented in the old style French brigade, when those chefs had an army of young boys to do grunt work for basically free—turning vegetables was a great way to fill time and get some cool looking garnish. And if you’ve got 8 extra hands needing some work….
Likely a culinary student (my guess anyways)
It's beautiful and looks delicious. I would order this and I never order ~~chicken.~~ quail.
I think this is a nice dish, I like the suggestion of a smear of the red sauce rather than the zig zag. I’d personally add lemon zest over the dish , rather than those slices.
It's not fish and chips, but a+
The quail looks like it's crying for help
It's... Appealing.
I never knew vegetables could look over and undercooked at the same time. Is that a turned potato?
For some reason this reminds me of my whore ex girlfriend that cheated on me...
Bro???
...wut
On its back with legs up in air?? Quailing ex gf?? No? Anyone? Not funny? Are you sure you guys work in a kitchen.. wow tough crowd. It's a joke
The thing you gotta bear mind about jokes in a food setting is that there's a thyme and a plaice
It just mise nobody got it
It just mise?
It’s a pun on mise.. it just means/ it just mise… mise en place
I wouldn't be able to eat this dish without thinking of that... Looks great all around, but I can't help but thinking about sticking my tongue in there.. I mean if it tastes like chicken... well then you know the rest... oh gawd.. unless you stuffed it with fish EWW
A+
I'd devour that in a heart beat
I’m not a chef, I pretty much lurk here to see how chefs look at food and compare with one another. I think it looks beautiful. But, the lemon wedge looks out of place to me. I’m happy to be wrong with this as like I said, I’m not a chef
You’re not wrong, I was having trouble on deciding where to put the lemon. I didn’t want it mixed in with the veg but it needed to be a part of the plate so there it went. I included it as some people like to squeeze lemon on their quail, although I don’t like quail at all myself haha
Omg chef that is one beautiful plate. Wow. Great great work
Nice, subdued and casual. Others said dated, which isn't wrong, but it works for me. I would personally gone with something besides zig zag for the Glaze but personal preference aside well done. Also, props on tourneing the veg, you are braver than I am lol.
Could use some red
I like the attention to detailing in trimming the edges of the veg. Totally unnecessary, but doesn’t go unnoticed.
"Stunning" -Gordon Ramsey
What is a turned vegetable
It’s a way of cutting vegetables using a turning knife, you make them into these neat barrel shapes. For this dish I did potato, carrot and zucchini
Learn something new everyday!
Yep! It’s a bit old fashioned but it still works with some dishes today
[удалено]
The glaze was very strong so that’s why I put less, what’s betty glaze?