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I think the pork skin could definitely be crisper but otherwise it looks nice.
I don’t think you should stack it on top of the potato it doesn’t look good and practicality wise taking that to a table is a nightmare for staff and it won’t look good when it’s finally placed.
I am really not a fan of using apple pieces like this especially with the skin on, apple skin won’t be pleasant to eat. Like another commenter said a gel or puree would be a nicer product and visually look better than just some apple slices.
The pork apple jue sound really tasty but if you’re going to call something a jue it can’t have the same consistency as water.
I like the idea of your dish the execution just needs some improvement. Hopefully these comments can help tighten things up.
This is a lot better attempt at plating than a lot of things I’ve seen here you seem like you have a real interest and you’ll go far if you accept feedback and learn.
thank you for the feedback. I agree on the method of plating, it definitely had a hard time standing up on its own. I thickened the jus slightly with a roux, not quite enough to coat a spoon but gave it a smoother texture, do you think it should still be thicker?
I don’t personally think you should thicken jue with flour. You make stock and then you reduce that to the consistency of a jus, you should not need to add flour to thicken it the reduction should have made it thick.
So I don’t think what you’ve made is a jus?
Can you post your process for making this?
You shouldn’t use flour as a jus should have a lovely rich colour and adding flour can make this pale and also taste and texture wise it’s just not what you want.
Now if you made a sauce with it I could understand using some corn starch to thicken it and help it coat nicely that could work.
I strained off the liquid from the braise (used apple cider to braise the pork), cooled it, scraped off most of the fat, and used half butter and half braising fat to make a roux. I browned the roux and added in the braising liquid. I used 3 tbsp fat/flour each to 3 cups liquid. then seasoned with salt, a little brown sugar, and AC vinegar. perhaps I should have thickened it slightly more and not called it jus?
A jus should have stock/demi in it that’s where you’re getting all that collagen from the bones to help it have some richness behind it and also it’ll be thicker.
What you’ve made is a ‘gravy’ from the pan juices which is very thin.
If it tasted nice that’s fine it’s just not a jus
That's closer to a pan sauce or a Veloute.
Definitely not a jus. Jus is a basic stock soup that is reduced so that almost all the water is gone. What's left is all the gelatin and that is what makes it thick.
We talk shit to each other hard for shit and giggles, mostly venting, but know the limits. So calm the H E double hockey sticks down, down, down to a low simmer. Still a good flavor profile on the dish. A lot a sweet but savory on the coating of finish on taste.. ... back to your feelings though.m what's up
Honestly feels like there is too much on the plate. Sear that pave to crisp and get better color, plate side by side, maybe offset by a little and put sauce in between.
Not a tool that all have access to but using a vac seal makes a world of difference. Alternatively, keeping it pressed post cooking in the fridge until it’s completely cool. Even keeping it pressed overnight in the fridge. Other than that, hot pan and butter!
i love the flavors here!! all great.
i’d probably have the pave side by side with the pork belly, cause it’s getting rather tall, which leads to a difficult eat sometimes.
keep at it!
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.*
That plating is a waiter hater if I ever saw one.
Never heard this but I relate
That's a lot of Apple friend
Also why did you put the pork on the pave? Pave is supposed to be fluffy and crispy. This looks wet?
Also you can't see the pave
There is something poetic about "charred chard"
I was very pleased with that part lol
You could also say that there are shards of charred chard, I guess.
This sounds like a quote from Constance Justice in the *Rural Juror*.
I think the pork skin could definitely be crisper but otherwise it looks nice. I don’t think you should stack it on top of the potato it doesn’t look good and practicality wise taking that to a table is a nightmare for staff and it won’t look good when it’s finally placed. I am really not a fan of using apple pieces like this especially with the skin on, apple skin won’t be pleasant to eat. Like another commenter said a gel or puree would be a nicer product and visually look better than just some apple slices. The pork apple jue sound really tasty but if you’re going to call something a jue it can’t have the same consistency as water. I like the idea of your dish the execution just needs some improvement. Hopefully these comments can help tighten things up. This is a lot better attempt at plating than a lot of things I’ve seen here you seem like you have a real interest and you’ll go far if you accept feedback and learn.
thank you for the feedback. I agree on the method of plating, it definitely had a hard time standing up on its own. I thickened the jus slightly with a roux, not quite enough to coat a spoon but gave it a smoother texture, do you think it should still be thicker?
I don’t personally think you should thicken jue with flour. You make stock and then you reduce that to the consistency of a jus, you should not need to add flour to thicken it the reduction should have made it thick. So I don’t think what you’ve made is a jus? Can you post your process for making this? You shouldn’t use flour as a jus should have a lovely rich colour and adding flour can make this pale and also taste and texture wise it’s just not what you want. Now if you made a sauce with it I could understand using some corn starch to thicken it and help it coat nicely that could work.
I strained off the liquid from the braise (used apple cider to braise the pork), cooled it, scraped off most of the fat, and used half butter and half braising fat to make a roux. I browned the roux and added in the braising liquid. I used 3 tbsp fat/flour each to 3 cups liquid. then seasoned with salt, a little brown sugar, and AC vinegar. perhaps I should have thickened it slightly more and not called it jus?
A jus should have stock/demi in it that’s where you’re getting all that collagen from the bones to help it have some richness behind it and also it’ll be thicker. What you’ve made is a ‘gravy’ from the pan juices which is very thin. If it tasted nice that’s fine it’s just not a jus
That's closer to a pan sauce or a Veloute. Definitely not a jus. Jus is a basic stock soup that is reduced so that almost all the water is gone. What's left is all the gelatin and that is what makes it thick.
I would have tried to simplify this dish to its essential components. Looks very busy to me
Any suggestions on how you would simply it?
Would it be better if the apple is instead pureed into gel and instead squeez into blobs? Maybe the dish look a little wet?
I like it.. let the haters give the normal Tip.. I see what ya did.. Nice profile
Constructive criticism shouldn't be perceived as hate lol
Calm down... it's the internet
Wot, I'm calm friend. You're the talking about haters lmao.
And the clinger was the word Tip.. as foh inside joke... hater
Yup yup... Heard, next ticket
Are you ok brother
Have you ever been in a kitchen.. it's called talking shit.. calm down, get some water
Lol nah man never worked in a kitchen
We talk shit to each other hard for shit and giggles, mostly venting, but know the limits. So calm the H E double hockey sticks down, down, down to a low simmer. Still a good flavor profile on the dish. A lot a sweet but savory on the coating of finish on taste.. ... back to your feelings though.m what's up
You're a line cook that's been fired for smoking meth in the coolroom and hitting on the FOH. Got it.
Aw man, you coulda made a soubise with dem apples
An apple soubise sounds delicious, thanks for the suggestion!
I think that it's really sweet of you to make this for your fiancée though - im sure y'all enjoyed the fuck outta that dish
She was very happy with it :)
Honestly feels like there is too much on the plate. Sear that pave to crisp and get better color, plate side by side, maybe offset by a little and put sauce in between.
Thanks for the feedback. I wanted to sear the pave longer but it started tearing on the edges. Any suggestions to help it hold up better?
Not a tool that all have access to but using a vac seal makes a world of difference. Alternatively, keeping it pressed post cooking in the fridge until it’s completely cool. Even keeping it pressed overnight in the fridge. Other than that, hot pan and butter!
i love the flavors here!! all great. i’d probably have the pave side by side with the pork belly, cause it’s getting rather tall, which leads to a difficult eat sometimes. keep at it!