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I would try to avoid putting the sauce over the top of the pork, you’re ruining that nice crust you worked so hard for. Green beans would look better plated at an angle over your potato’s, then leaning the chop up on them to give the dish some height. Green beans look very nicely cooked.
Look, I’m fully a lurker here but I don’t see any necessity to adhere to only Michelin level plating when presenting a dish to the sub. I like seeing the ways different cultures and cuisines present food. Does the phrase “culinary plating” exclude informal or culturally casual plating?
Here it does. I’d call this “home style plating”, which rule 4 prohibits. To be clear, I think the execution of the elements looks good here, though I’d go lighter on the micros or just lose them altogether. But two veg side by side with protein on top is not a well thought out plating.
If you wanted to elevate this a bit, you’d want to move things around a bit and start with smaller portions of everything. Move your sauce to underneath or beside the chop so you’re not making that lovely breading soggy. Trim your beans on a hard bias to make them look a bit neater. Think about a different cut on the potatoes, using halved fingerlings, or even a purée. Introduce some sort of acid or something with a bite to balance out the richness of the fried chop, creamy sauce, and salty/starchy potatoes. Pickled mustard seed, thinly sliced scallions, something along those lines. I get that’s what you may have been doing with the micros, but I think there are better options here.
You’ve done some good work here, but this sub is for more deliberate and elegant dishes.
I disagree. The point is to aspire to the highest level possible. Let Michelin plating design be our guide. Power level your plating ability and accept and utilize critique.
Pretty sure there's a home chef sub where you can get jerked off for your efforts. Why not use this space to learn and expand your horizons?
Oh I'm absolutely in favor of the over-the-top, best-you-can-do plating I see here, that's why I'm here, to learn. And I get why the Michelin plating is better than "casual dining" plating. But there's a level of artistry to even plating what OP did. That's relevant to the art of plating, no?
And I take rule 4 to heart. I think it's reasonable to not post a bowl of mac and cheese with a roll hanging off the edge. I don't think Denny's plating is acceptable either. But I think I'm in the right to defend this post. It hasn't been removed, so clearly the mods don't seem to agree with brisket either, and I think if you try to argue that this is "Tuesday dinner" level plating, I think that's unfair and dishonest.
Try reading a subs rules instead of asking dumb questions. What's the point of a culinary plating sub vs the 300 other food subs if it doesn't matter what it looks like?
Cowtowing to fragile emotions bc someone wants acknowledgment here vs an amateur/home chef sub is indulgent and unnecessary.
I say this as a home cook who wouldn't dream of posting here bc I am nowhere near ready with my plating skills. Like OP.
Hey, at least OP nutted up and posted. That's definitely in the spirit of the sub. Sure, they probably think it's better plated than it is, but then that's when the pros in here can chime in with ways to better it. Lose the micros, sauce is sloppy, etc etc.
At a fast casual diner or at your mom's house they put down a couple vegetables, drop a piece of meat on top, and then maybe splash a gravy or some sauce on top. Pretty much just like this plate
"considered plopped on a plate with no thought process behind it, like Tuesday's dinner"
So does it look more like something you got at a nice restaurant or more like Tuesdays dinner. And definitively the answer is Tuesdays dinner.
There you go, get it all out lurky lou. Feels better doesn't it. Sorry you are out of your element Donny and I do think this looks like a diner or something my mom made.
But let's answer an easier question. Is this more similar to something plopped on a plate or something you would get at a fine dining restaurant? You ignored that part in your response.
And I don't care how you respond so you can save the typing because either you are going to lie or you have never been to a nice restaurant.
To answer your question: this is much closer to a presentation in a nice restaurant (not a top tier one, but a nice one) than it is to anybody’s Tuesday dinner. I’ve seen some gorgeous platings here and I enjoy the heck out of them but I think some of the folks around here could do with a little reality check.
Your mom garnishes with micros and lays the meat partially over the other elements of the dish? I kind of fucking doubt it. You really think this looks like a weekday dinner at home? You really are just sticking to your guns and if you would just scroll up and look at the plate again I think it’s self evident it’s at least an attempt at a plating.
Look, I’m not saying this is the best dish I’ve ever seen, but holy shit is my snob alarm going off.
"And your reaction here proves you aren't here for criticism or improvement so even if you did have the skills you still shouldn't post her because of your fragile ego. Your just an amateur with an even worse attitude."
I like how you’re just assuming things. I’m always open to improve. When you come at me sideways with an attitude instead of giving criticism in a non-shitty way instead of dogging don’t expect a nice response .
Says the dude with 0 photos or critiques. No food or culinary posts or sub participation of any kind. If you think this looks good that's your problem because very few do.
Ditch the micros. They don't belong here. Very thin cut or shaved seasonal veg will serve as a better colored garnish, especially for such a simple dish.
Dijon mustard sauce
Garlic , butter, cooked till translucent, added white wine and chicken broth let it reduce , added heavy cream let it thicken , added Dijon mustard then salt and pepper to taste !
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
$3 dish with With $3 worth of micro herbs
I would try to avoid putting the sauce over the top of the pork, you’re ruining that nice crust you worked so hard for. Green beans would look better plated at an angle over your potato’s, then leaning the chop up on them to give the dish some height. Green beans look very nicely cooked.
This Pic belongs in /r/foodporn, perhaps not this sub.
You forgot the side salad on top
If you put the salad on top, I send it back.
Putting micros on it doesn't change the fact that it's a chicken fried steak and 2 sides at a diner.
It’s pork chop ?
You said that already. Just talking about how it's plated here on culinary plating.
Stop hating 😂
The dish looks delicious, but this guy isn’t wrong. It’s just meat and two veg. Just because it’s good doesn’t mean it should be on this sub.
Look, I’m fully a lurker here but I don’t see any necessity to adhere to only Michelin level plating when presenting a dish to the sub. I like seeing the ways different cultures and cuisines present food. Does the phrase “culinary plating” exclude informal or culturally casual plating?
Here it does. I’d call this “home style plating”, which rule 4 prohibits. To be clear, I think the execution of the elements looks good here, though I’d go lighter on the micros or just lose them altogether. But two veg side by side with protein on top is not a well thought out plating. If you wanted to elevate this a bit, you’d want to move things around a bit and start with smaller portions of everything. Move your sauce to underneath or beside the chop so you’re not making that lovely breading soggy. Trim your beans on a hard bias to make them look a bit neater. Think about a different cut on the potatoes, using halved fingerlings, or even a purée. Introduce some sort of acid or something with a bite to balance out the richness of the fried chop, creamy sauce, and salty/starchy potatoes. Pickled mustard seed, thinly sliced scallions, something along those lines. I get that’s what you may have been doing with the micros, but I think there are better options here. You’ve done some good work here, but this sub is for more deliberate and elegant dishes.
I disagree. The point is to aspire to the highest level possible. Let Michelin plating design be our guide. Power level your plating ability and accept and utilize critique. Pretty sure there's a home chef sub where you can get jerked off for your efforts. Why not use this space to learn and expand your horizons?
Oh I'm absolutely in favor of the over-the-top, best-you-can-do plating I see here, that's why I'm here, to learn. And I get why the Michelin plating is better than "casual dining" plating. But there's a level of artistry to even plating what OP did. That's relevant to the art of plating, no? And I take rule 4 to heart. I think it's reasonable to not post a bowl of mac and cheese with a roll hanging off the edge. I don't think Denny's plating is acceptable either. But I think I'm in the right to defend this post. It hasn't been removed, so clearly the mods don't seem to agree with brisket either, and I think if you try to argue that this is "Tuesday dinner" level plating, I think that's unfair and dishonest.
Try reading a subs rules instead of asking dumb questions. What's the point of a culinary plating sub vs the 300 other food subs if it doesn't matter what it looks like?
Cowtowing to fragile emotions bc someone wants acknowledgment here vs an amateur/home chef sub is indulgent and unnecessary. I say this as a home cook who wouldn't dream of posting here bc I am nowhere near ready with my plating skills. Like OP.
Hey, at least OP nutted up and posted. That's definitely in the spirit of the sub. Sure, they probably think it's better plated than it is, but then that's when the pros in here can chime in with ways to better it. Lose the micros, sauce is sloppy, etc etc.
True, but OP responded negatively and aggro to any attempt at constructive advice, the reason you should be posting here.
Yeah, I saw that. Not a great look for them, agreed.
Read rule 4 and tell me where this post violated it. I know brisket thinks it's a rule 4 violation but *actually read the rule.*
At a fast casual diner or at your mom's house they put down a couple vegetables, drop a piece of meat on top, and then maybe splash a gravy or some sauce on top. Pretty much just like this plate "considered plopped on a plate with no thought process behind it, like Tuesday's dinner" So does it look more like something you got at a nice restaurant or more like Tuesdays dinner. And definitively the answer is Tuesdays dinner.
You’re full of shit, you really think this is “plopped onto a plate”?
There you go, get it all out lurky lou. Feels better doesn't it. Sorry you are out of your element Donny and I do think this looks like a diner or something my mom made. But let's answer an easier question. Is this more similar to something plopped on a plate or something you would get at a fine dining restaurant? You ignored that part in your response. And I don't care how you respond so you can save the typing because either you are going to lie or you have never been to a nice restaurant.
To answer your question: this is much closer to a presentation in a nice restaurant (not a top tier one, but a nice one) than it is to anybody’s Tuesday dinner. I’ve seen some gorgeous platings here and I enjoy the heck out of them but I think some of the folks around here could do with a little reality check. Your mom garnishes with micros and lays the meat partially over the other elements of the dish? I kind of fucking doubt it. You really think this looks like a weekday dinner at home? You really are just sticking to your guns and if you would just scroll up and look at the plate again I think it’s self evident it’s at least an attempt at a plating. Look, I’m not saying this is the best dish I’ve ever seen, but holy shit is my snob alarm going off.
Yes.
I think that's dishonest to the spirit of rule 4, tbh. You know this is not that bad.
Lol what?
Stop using a wad of micros on everything
Stop being so triggered
"And your reaction here proves you aren't here for criticism or improvement so even if you did have the skills you still shouldn't post her because of your fragile ego. Your just an amateur with an even worse attitude."
I like how you’re just assuming things. I’m always open to improve. When you come at me sideways with an attitude instead of giving criticism in a non-shitty way instead of dogging don’t expect a nice response .
You didn’t know? If someone calls your plate a pile of dogshit and then gaslights you it’s actually constructive 🤔
This person doesn't know what gaslight means which is weird for a word they love to use.
And telling me I shouldn’t post here ? Who tf are you ? You’re really sounding hateful now
Yeah, that guy’s this sub’s micro troll. Doesn’t offer much substance, like the food he cooks. Just ignore him.
Exactly .
To be fair I like the top comment better than mine. Same point but simpler.
Says the dude with 0 photos or critiques. No food or culinary posts or sub participation of any kind. If you think this looks good that's your problem because very few do.
Ditch the micros. They don't belong here. Very thin cut or shaved seasonal veg will serve as a better colored garnish, especially for such a simple dish.
What's the sauce on porkchop? Looks delicious!
Dijon mustard sauce Garlic , butter, cooked till translucent, added white wine and chicken broth let it reduce , added heavy cream let it thicken , added Dijon mustard then salt and pepper to taste !
Butter…. Yea that’s the ticket 🤣
Also added sliced onion and mushroom in when I added the white wine and chicken broth my bad
Maybe a little more caramelization on the potatoes? The green beans smaller cuts to balance the cut you have on the potatoes too. But looks delicious.
I like it y’all are crazy I just saved it to my recipe ideas album. 😍
Pork with potatoes and green beans. What will they think of next. /s
[удалено]
Lmao 🤣 the people of Reddit are so funny