r/CulinaryPlating • u/Sh1fty_Tortoise77 • 4d ago
Fall Tomahawk Chop Pan seared pork chop with sauted green cauliflower and turmeric parsnip puree. Garnished with fig gastrique, rosemary apricot gel, and micro greens.
40
u/Champagne_of_piss 4d ago
The micro greens are kinda all over the place. At the top of the plate it looks like the imprint of a stem that had been in the fig gastrique. I'd clean up the plate, clean up the placement or omit the greens altogether.
Also a couple of the cauliflower picked up an unappealing color, specifically the one under the chop.
The gel doesn't belong, there's not enough there for the portion of pork and it's giving "i can do gels".
I don't like the positioning of the puree and fig sauce. It's all just pooled on the side closest to the diner.
It's a real challenge to have like, this big fuckoff piece of meat that just dominates the plate and then to try to get it to look refined.
Like the ideas would work better with 3-4oz of pork nicely cut. Then you can do your gel, and center the puree. But i don't wanna tell you that cause i know the big ass chop is the main event
I would still smash tho
6
u/Sh1fty_Tortoise77 4d ago
Thanks for the feedback that spot at the top eas actually on that plate i was trying to do a little circular drizzle of the gastrique but it didnt work out too well, originally my plan was for this to be a duck leg dish as well but my chefs ordered in the tomahawk chops cuz they got a good price on them, but thats why im here to get constructive critism and work on my skill as a chef and expand on my knowledge and experience
3
u/Champagne_of_piss 4d ago
I revisited. I really like the flavor of apricots but maybe you just embrace the rustic with some technique. Can you vacuum compress the apricots, with a nice herb vinegar or a brine? Rosemary and shallot? Then serve half of a apricot. Maybe grilled.
This lets you run with the apricot but in a more appropriate expression
2
u/Sh1fty_Tortoise77 4d ago
Yeah that would be an option for sure, the restaurant I work at allows the line leads and chefs to come up with and put prices on features sometimes and it’s an opportunity in my eyes to try new techniques and ideas I never got to working in corporate restaurants before this. I prob did overdo it a bit with the apricot gel but kinda got it set in my head I wanted to try a gel as a garnish for the dish
2
u/TwoTon_TwentyOne 4d ago
Why are Americans obsessed with "Gastriques????"
Cooking and traveling all around the world and I've never seen one outside of the US. Every other dish in this sub has one.
1
u/Sh1fty_Tortoise77 4d ago
Idk if I’d say I’m obsessed with something that I attempted to make for perhaps my second time
8
u/ch3f212 4d ago
Sounds delicious. I’d probably leave off the apricot gel as it’s barely enough on the plate for two forks full of pork and you are making a lot of work for something that isn’t contributing to the dish much. I would also work with utilizing your cauliflower scrap in the puree and maybe some fried parsnip ribbons as a garnish and 86 the micros.
3
u/Charm534 4d ago
Agree - triple the gel or get it off there and ditch the micros. What is on the plate had best enhance what is going in my piehole or get it off of there.
8
u/jchef420 4d ago
I would ditch the turmeric in the parsnip puree. It looks glow in the dark and detracts from the sweetness of the parsnip. The gel adds nothing and the microgreens are a distraction. Fig gastrique sounds tasty with the pork but if rosemary is an underlying flavour add some to the sauce with the fig.
8
u/marklikesfoie 4d ago
You're doing too much. Tighten up and simplify. Lose the greens, they aren't adding anything. You could do some kind of chives or charred scallion.
6
u/natalietest234 4d ago
Microgreens clumped on top doesn’t do it for me. The dish is already busy enough.
2
u/Horror_Signature7744 4d ago
Lose the greens, lose the gel, and please deliver that straight to my face immediately. Thank you.
2
2
0
u/cheftt51dudu 4d ago
Great looking plate. Not sure what the apricots add or detract, but I am intrigued. Maybe tear some rosemary as a garnish and lose the micro greens. My biggest critique would be how it’s written. There are too many words and it becomes tiring. We know that is what it is served WITH, that is what all those ingredients listed and the commas are for. It becomes redundant and tiring to read. What makes it a fall pork chop? Is that the farm it came from? Is it just the season? Figs and apricots don’t really come to mind as fall fruits. Here is how I would word it. Tomahawk Pork Chop, turmeric-parsnip puree, roasted green cauliflower( insert farm name if it’s local or special), apricot gel, fig gastrique. I would definitely smash. Great plate!
1
u/Sh1fty_Tortoise77 4d ago
Yeah honestly some of my servers told me that it has a lot in the description and sometimes with tables they just want a simple and to then on t description otherwise guests lose interest when they explain it all but I also just wanted to try giving some diners a higher level dining experience then our normal menu
-7
u/chefadams 4d ago
Personally, I think it's stunning. It's refined, yet still has a very rustic quality. The setting outdoors is perfect!
1
u/AutoModerator 4d ago
Welcome to r/CulinaryPlating. If you’re visiting for the first time please remember to read our 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.
Join us on Discord!
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.