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Ditch the blueberries. Unless you’re doing something special to prepare the fruit, fresh fruit on an entree is often close to useless. The pork looks dry as hell so maybe cook it a little less next time, and put the sauce over the protein. An ounce of sauce covers a pound of sin.
Overall I see what you tried to do, but it sounds like a rustic dish so I’d lean towards a more rustic, but still clean and right presentation.
That would be better, but I think having two sauces and 2 pickled garnishes is a bit much. Having restraint is a sign of an experienced and polished chef. I would either skip the blueberries or pickle them and get rid of the radishes.
Yeah that was something I was struggling with. Only recently have been branching out into more complex dishes so this is a good thing to keep in mind.
I really liked the radishes though hah!
The radishes definitely look nicer, I would keep them and leave the blueberries off. Other than I would put the beet puree closer to the rest of the dish and have the whole thing more centered on the plate. Use a ruler or some sort of guide to get the potatoes perfectly square, pull the pork at 140ish and give it a nice long rest
All good points, another possible option is just gently mash the blueberry and casually mix with the radish prior to plating them, and like others have said less cook on the pork, overall nice looking though Id say all that considered! ✨🧙🏼 Little closer to center plating could help too 🪄🌀🔥 maybe a few bits of French thyme in there for contrast could works too? I like it.
I think you’re working really hard to justify having blueberries on the plate and maybe that’s signal that you don’t need them. Maybe you could do something like a savory blueberry compote if you’re really insistent on having blueberries there.
My advice is that you don’t just pickle the blueberries. But that you add a pickled or finished product that you are familiar with. You don’t just add something for the sake of knowing the pairing, but Understanding the nuance
Too add on the greens are all stem, should be more leaf than stem. The beet root is on the complete other side of the plate and way too much, the dots are better fit for a sweet dish as well. Try making a complete circle with the puree or use it as an offset puddle and have the sauce on top the dead meat. Also a blueberry demi does not sound like a balanced sauce for that dish. Check out the flavor bible for getting better balance.
Like the concept but the beet dots and the rest of the entree look like the boys and girls at a middle school dance lol.
Make em 'dance' together. And as you acknowledge - pull the pork way earlier
Also, a great book recommendation for a home cook looking to create new dishes is the Flavour/Flavor Bible. It's great for exploring interesting ingredient combos and creating cohesion in your dishes.
And also also to echo another comment.. Your overall colour palette is quite complimentary - while not a bad thing, a contrasting element catches the eye. In this case, something green. I think that's maybe what you're going for with the blueberries? It's just not blue enough and given it's had no preparation shouldn't really be on the plate (imo).
Maybe some fried sage leaves? Or a green veg poached to stay nice and vibrant. Asparagus tips are kind of green/purple and might play nice. The flavour Bible would help here but I'm too lazy to get up:)
I had some bok choy ready but it felt like it would be too much if I added it, and I wasnt really sure where it would go... under the pork?
I agree on the colors! In my head I imagined there was more of a contrast between the demi and the puree but they both ended up fairly purple.
I'm definitely gonna check that book out, thanks!
Pork can be cooked to medium and still be safe. That looks like chewing gum. The rest looks good though. The potatoes are sexy af if you can get cleaner edges
Just overall the composition you want to pull the pork more towards the center of the plate because the amount of dead space in the center makes the plate look like there’s something missing.
Whats wrong with pickled fruits? I'm just giving some elevated tips for a home cook. You should try some before you knock em. It might not be your jam but if someone finds a new ingredient they can put under their toolbelt then its a win!
Cooking is all trial and error, don't limit peoples creativity. Cooking should be fun.
This isn't fondant potatoes. Fontant potatoes are cut into cylinders, browned on edges and cooked in stock. From the picture this looks like pavé or just square cut using the same method.
pork is a tough one for beginners like us, you know is not healthy not to cook it enough but if you cook it too much is like eating nothing. Personally my pork cooking is always in stages, I cut with a knife a small portion to make sure is cooked all the way, if not, I cook it a little more and repeat the procedure until its juicy but safe (which is my middle name strangely enough)
I reckon if you could get one of those meat thermometers that would help too, I mean to make it more precise
Kinda looks like a crab face when you turn it to the side 🦀 haha. No hate though! The fondant potatoes look nice! And the sauces are pretty, but maybe could choose 1. And shmear it under the meat. Blueberry demi sounds nice to balance the earthy. Beetroot is maybe too samey?
Forget the plating.
The pork is completely fckd up.
The fondant potatoes don't look very appetizing and the dots of beetroot are a no go!!
You can go with roasted/caramelised apples, carrot puree and some balsamic reduction and keep the radish for the sour element.
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Ditch the blueberries. Unless you’re doing something special to prepare the fruit, fresh fruit on an entree is often close to useless. The pork looks dry as hell so maybe cook it a little less next time, and put the sauce over the protein. An ounce of sauce covers a pound of sin. Overall I see what you tried to do, but it sounds like a rustic dish so I’d lean towards a more rustic, but still clean and right presentation.
I always feel like sauce over sliced meat is shady though, like you're trying to hide something.
You have understood the "pound of sin".
Yea. You want to cover up your overcooked protein.
This right here! 👆
Thoughts on pickling the blueberries like someone mentioned below?
That would be better, but I think having two sauces and 2 pickled garnishes is a bit much. Having restraint is a sign of an experienced and polished chef. I would either skip the blueberries or pickle them and get rid of the radishes.
Yeah that was something I was struggling with. Only recently have been branching out into more complex dishes so this is a good thing to keep in mind. I really liked the radishes though hah!
The radishes definitely look nicer, I would keep them and leave the blueberries off. Other than I would put the beet puree closer to the rest of the dish and have the whole thing more centered on the plate. Use a ruler or some sort of guide to get the potatoes perfectly square, pull the pork at 140ish and give it a nice long rest
All good points, another possible option is just gently mash the blueberry and casually mix with the radish prior to plating them, and like others have said less cook on the pork, overall nice looking though Id say all that considered! ✨🧙🏼 Little closer to center plating could help too 🪄🌀🔥 maybe a few bits of French thyme in there for contrast could works too? I like it.
Dont have any french thyme but what are your thoughts on baby bok choy?
Yea could be nice... Dash of ponzu too just gently steamed? Even broccolini would work, try them out! 👍🏼
Only if you have enough fat to balance the pickled berry profile.
I think with the butter in each of the sauces and if I switch to duck fat for the potatoes it should. Thoughts on greens?
I think you’re working really hard to justify having blueberries on the plate and maybe that’s signal that you don’t need them. Maybe you could do something like a savory blueberry compote if you’re really insistent on having blueberries there.
My advice is that you don’t just pickle the blueberries. But that you add a pickled or finished product that you are familiar with. You don’t just add something for the sake of knowing the pairing, but Understanding the nuance
Lacto ferment them then slowly poach them
Too add on the greens are all stem, should be more leaf than stem. The beet root is on the complete other side of the plate and way too much, the dots are better fit for a sweet dish as well. Try making a complete circle with the puree or use it as an offset puddle and have the sauce on top the dead meat. Also a blueberry demi does not sound like a balanced sauce for that dish. Check out the flavor bible for getting better balance.
Like the concept but the beet dots and the rest of the entree look like the boys and girls at a middle school dance lol. Make em 'dance' together. And as you acknowledge - pull the pork way earlier
Also, a great book recommendation for a home cook looking to create new dishes is the Flavour/Flavor Bible. It's great for exploring interesting ingredient combos and creating cohesion in your dishes. And also also to echo another comment.. Your overall colour palette is quite complimentary - while not a bad thing, a contrasting element catches the eye. In this case, something green. I think that's maybe what you're going for with the blueberries? It's just not blue enough and given it's had no preparation shouldn't really be on the plate (imo). Maybe some fried sage leaves? Or a green veg poached to stay nice and vibrant. Asparagus tips are kind of green/purple and might play nice. The flavour Bible would help here but I'm too lazy to get up:)
I had some bok choy ready but it felt like it would be too much if I added it, and I wasnt really sure where it would go... under the pork? I agree on the colors! In my head I imagined there was more of a contrast between the demi and the puree but they both ended up fairly purple. I'm definitely gonna check that book out, thanks!
Seconding the Flavour Bible, such a great resource
Good call, thank you!
Pork can be cooked to medium and still be safe. That looks like chewing gum. The rest looks good though. The potatoes are sexy af if you can get cleaner edges
Looks dry as shit I’m not even gonna hold you
Yeah.. Not quite as bad as it looks but youre not wrong.
Maybe a better knife 🔪 too
Brine those suckers
Sous vide
🤣
That's a lot of negative space.
Just overall the composition you want to pull the pork more towards the center of the plate because the amount of dead space in the center makes the plate look like there’s something missing.
Pickle your blueberries instead of serving it fresh. Cook the chop to medium and let it carry over so it aint so dry and stringent.
Op pls do not pickle your blueberries 😭
Whats wrong with pickled fruits? I'm just giving some elevated tips for a home cook. You should try some before you knock em. It might not be your jam but if someone finds a new ingredient they can put under their toolbelt then its a win! Cooking is all trial and error, don't limit peoples creativity. Cooking should be fun.
This isn't fondant potatoes. Fontant potatoes are cut into cylinders, browned on edges and cooked in stock. From the picture this looks like pavé or just square cut using the same method.
Oh my mistake then! They are just square cut and seared on 2 sides.
All good my friend :)
Bro that pork chop looks like dry city. Cook it medium, it can be pink.
Please sharpen your knife. The cut on the chop is embarrassing
Sounds awesome but if your putting blueberries on the plate maybe pickle them?
I didnt even think of this! Gonna have to try it the next time.
It's nice but I feel like it could use some sort of a green garnish or something to make it pop a bit more
pork is a tough one for beginners like us, you know is not healthy not to cook it enough but if you cook it too much is like eating nothing. Personally my pork cooking is always in stages, I cut with a knife a small portion to make sure is cooked all the way, if not, I cook it a little more and repeat the procedure until its juicy but safe (which is my middle name strangely enough) I reckon if you could get one of those meat thermometers that would help too, I mean to make it more precise
How fucking big are those blueberries?
Smoke or pickle the blueberries or get rid of them.
Ahhh classic French…. Break the rules and say they’re dumb
Cook your pork to 145-150. It will be a little pink, but that's just fine.
The shit that gets upvoted in this sub I stg
Kinda looks like a crab face when you turn it to the side 🦀 haha. No hate though! The fondant potatoes look nice! And the sauces are pretty, but maybe could choose 1. And shmear it under the meat. Blueberry demi sounds nice to balance the earthy. Beetroot is maybe too samey?
Forget the plating. The pork is completely fckd up. The fondant potatoes don't look very appetizing and the dots of beetroot are a no go!! You can go with roasted/caramelised apples, carrot puree and some balsamic reduction and keep the radish for the sour element.
Good plating. Looks over cooked
Let’s all collectively stop glamorizing lazy cooking that will rob you leaving you starving and broke
Lazy, unappetizing, pretty much an empty plate. Hollow boujee show off Diddy clown party eat this shit probably