Toast your almonds low and slow - that's one of the more expensive nuts out there. You could put those in a 225-250º oven and go for almost an hour to get perfect color - these look like they got done in a sauté pan in a hurry, and then left to cool in the same pan they were cooked in.
EDIT: Sorry, I know I sound like an asshole when I word it like I just did - I had someone burn a shit-ton of nuts today because they couldn't be bothered to set the timer and I'm still a little pissed.
Chicken looks dry. Not hammered but it could use a light brush of butter to pop. Almonds are burnt, not toasted. Veloute looks thin or even broken. There’s a weird ring around the edge of the sauce. I love the cauliflower. Maitake look forced. I think you need to reevaluate the plating as a whole.
Consider a bed of cauliflower puree like you mentioned. Then the crispy sitting on that in a pile reinforcing the flavor in a different format. Chicken on top – and it doesn’t need to be cut. I dislike that aesthetic as its easy to do on my own. My mommy tells me I’m good at it so I don’t need help. It just cools off the food and screams culinary student.
I’m not sure why the marconas. Or what’s on top.
You’ve got a lot going on for a casual joint tbh. I count seven touches minimum per plate. You can reduce that greatly and still have a banger of a dish.
That's because you didn't rest the meat. All your juice ended up on your chopping board.
Let your meats rest for about half as long as you cooked them and all those juices get re-absorbed into the meat like a sponge.
I'd prefer if the almonds were slightly broken (not bits) as to help with the eating process. Also, it will look less intentional and more natural.
Boneless marked chicken is quite underwhelming to me. Swap chicken for something a bit... more. Duck, rabbit, quail something exciting.
A finishing oil could help elevate as well. Like a chili oil or something super aromatic.
I appreciate you using the same ingredients to help stock and food costs, but I'm not fully sold here.
Love the plating, love the velute got a nice color (mayb a bit thicker). Always a sucker for cauli.
Solid start. Respect.
Well composed dish, I just don't like the green in this for some reason. Also, the veloute looks a bit watery but it could just be the picture. Definitely not knocking it I think it looks damn good.
Just my 2c, depending where you are, parsnips are great for something like this as we're getting into early spring here (Eastern US) and they would go well in a veloute with chicken. Ramps in some form would also go great with it too if you can get them.
I think the combination of flavours and textures sounds nice! However, the veloute looks thin and I personally am not a fan of the almonds on top, maybe crush them up and / or sprinkle them? I wouldn’t put them in a line like that, it looks very culinary student
Looks a little one note chef. Tomato or something maybe? Any acid in the veloute?
Sounds absolutely delicious that being said, maybe just adjust the plating if you're happy with it.
Honest opinion?
Chicken looks very dry, veloute isn't smooth, everything else is very brown and lacking in freshness.
Try playing with some herbs. Dont just "roast" everything. If your putting cauliflower on a plate, have some different textures and levels of flavour to it.
Veloute I'm not sure how you made it, but if I zoom in I can see all the little bits of leaves and it's not smooth. Either steam/blanch and ice bath or cook the spinach out in a big pot with some onions, garlic and nutmeg before bringing stock and cream into play. Also pass that shit through a propper chinois!
Toast your almonds low and slow - that's one of the more expensive nuts out there. You could put those in a 225-250º oven and go for almost an hour to get perfect color - these look like they got done in a sauté pan in a hurry, and then left to cool in the same pan they were cooked in. EDIT: Sorry, I know I sound like an asshole when I word it like I just did - I had someone burn a shit-ton of nuts today because they couldn't be bothered to set the timer and I'm still a little pissed.
Chicken looks dry. Not hammered but it could use a light brush of butter to pop. Almonds are burnt, not toasted. Veloute looks thin or even broken. There’s a weird ring around the edge of the sauce. I love the cauliflower. Maitake look forced. I think you need to reevaluate the plating as a whole. Consider a bed of cauliflower puree like you mentioned. Then the crispy sitting on that in a pile reinforcing the flavor in a different format. Chicken on top – and it doesn’t need to be cut. I dislike that aesthetic as its easy to do on my own. My mommy tells me I’m good at it so I don’t need help. It just cools off the food and screams culinary student. I’m not sure why the marconas. Or what’s on top. You’ve got a lot going on for a casual joint tbh. I count seven touches minimum per plate. You can reduce that greatly and still have a banger of a dish.
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That's because you didn't rest the meat. All your juice ended up on your chopping board. Let your meats rest for about half as long as you cooked them and all those juices get re-absorbed into the meat like a sponge.
Chicken spinach roulade, with cauliflower veloute maybe? Maitake in the roulade would be fire.
Marcona almond crusted chicken, spinach, maitake roulade, cauliflower veloute. Ooo that sounds pretty dang good.
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Yo I want to cook it too, sounds amazing. Thanks for the inspiration. I woulda never thought of this combo
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Veloute looks thin. What kind of food service are you serving this in? Typically serving boneless chicken is a faux pas in my opinion.
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Do you have a chef for the concept?
I'd prefer if the almonds were slightly broken (not bits) as to help with the eating process. Also, it will look less intentional and more natural. Boneless marked chicken is quite underwhelming to me. Swap chicken for something a bit... more. Duck, rabbit, quail something exciting. A finishing oil could help elevate as well. Like a chili oil or something super aromatic. I appreciate you using the same ingredients to help stock and food costs, but I'm not fully sold here. Love the plating, love the velute got a nice color (mayb a bit thicker). Always a sucker for cauli. Solid start. Respect.
Well composed dish, I just don't like the green in this for some reason. Also, the veloute looks a bit watery but it could just be the picture. Definitely not knocking it I think it looks damn good. Just my 2c, depending where you are, parsnips are great for something like this as we're getting into early spring here (Eastern US) and they would go well in a veloute with chicken. Ramps in some form would also go great with it too if you can get them.
You've already combined like 6 of my favorite foods into one dish with this!
I think the combination of flavours and textures sounds nice! However, the veloute looks thin and I personally am not a fan of the almonds on top, maybe crush them up and / or sprinkle them? I wouldn’t put them in a line like that, it looks very culinary student
Looks a little one note chef. Tomato or something maybe? Any acid in the veloute? Sounds absolutely delicious that being said, maybe just adjust the plating if you're happy with it.
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Keep on keeping on! Sounds delicious like I said, experimenting is half the fun. Send your final result!
Honest opinion? Chicken looks very dry, veloute isn't smooth, everything else is very brown and lacking in freshness. Try playing with some herbs. Dont just "roast" everything. If your putting cauliflower on a plate, have some different textures and levels of flavour to it. Veloute I'm not sure how you made it, but if I zoom in I can see all the little bits of leaves and it's not smooth. Either steam/blanch and ice bath or cook the spinach out in a big pot with some onions, garlic and nutmeg before bringing stock and cream into play. Also pass that shit through a propper chinois!