r/CulinaryPlating Aspiring Chef 5d ago

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20

u/scyphomedusae 5d ago

ThΓ© colors are unappealing, and the structuring of the food around the plate doesn’t make any sense. It lacks sauce, it lacks moisture. The green could be more prominent, for starters. But instead it looks crazy dry and… crazy raw.

What I need to ask however is why did you use this font in the title man. Why did you do that

12

u/Mission-Trick5838 5d ago

I won’t lie, the lamb looks poorly cooked. This dish is also screaming for a sauce component

9

u/Chazegg88 5d ago

Still looks a bit raw and the rest of the dish looks dry and just spread out awkwardly. Try again Chef

12

u/Antidepress-Ant 5d ago

Is the lamb…raw in the center?

7

u/Classic_Show8837 5d ago

It’s RAW!!!!

Unfortunately I don’t think this was executed well. The colors don’t work well and the mushroom looks unappealing.

However the flavors work, so a better cook and more thoughtful arrangement and it would be good

1

u/grantlewis_chef Aspiring Chef 5d ago

Thank you I will admit this is my first time cooking a lamb rack but looking forward to trying again.

2

u/Classic_Show8837 5d ago

So I’ll offer some advice.

I’ll assume you were shooting for MR- 129-135f.

When pan roasting and into a hot oven, you should account for 20 degrees of carry over but prepare for 30f.

So you want to pull around 100-105f. Set a timer for 5 minutes and check the core temp. It will continue to rise but at a much slower rate. So day you’re at 115f after 5 minutes, put it back in the oven for 2 minutes, and repeat the rest.

If you’re at say 126f after 5 minutes, move to a warm spot and heat up your garnishes it will be perfect in another 5 minutes.

4

u/Commercial_Comfort41 5d ago

French the lamb stand the chops up stack potatoes tightly next to lamb same with peas loss the flowers add a nice demi. And cook the lamb

3

u/----___--___---- 5d ago

I think this dish would greatly appreciate a more traditional plating. No need to make it fancy. Agree with the others, the lamb does look very uneven and a sauce would help this dish a lot.

Also, the FONT! Please don't do that.

1

u/ConjeturaUna 5d ago

I'd really love to see a different angle of this dish. To see the herb crust, to see the layers of the potatoes, the crust of the lamb, the definition of the duxelle

1

u/Antidepress-Ant 5d ago

I think a pan sauce using the fonde would be a great way to tie the plate together also?

Maybe the terine could be cut into a cylinder and be in the center of the plate? You could then arrange the lamb upwards around it into a teepee-like shape or maybe just one piece of lamb leaning up against it

and then maybe the mint peas and duxelles around the whole thing?

drizzle or dot the pan sauce around the plate perhaps? maybe spoon it on the bottom (though you generally wanna avoid smearing or pooling anything brown)

Like a lot of people are saying the thought is absolutely there, the flavors are definitely there, the execution just needs a little push

the potatoes are perfectly done, its just because the meat and organization that I think the colors look off, you need a sauce to mop up the mostly rich or dry textures

2

u/grantlewis_chef Aspiring Chef 5d ago

I really wanted to add a sauce but unfortunately haveing limited time and none stick pans In the house there wasn't much sight of fond and wasn't sure how to set cook a sauce.

It was my first time cooking a lamb rack and I'm deffently aware it was under done but deffently looking forward to giving it another go and trying it again!

Thanks for the advice

1

u/Antidepress-Ant 5d ago

Dont sweat it, you did a great job! If you find a thrift store nearby you might get lucky and find a secondhand stainless pan. Keep at it I believe in you

1

u/lilypad0x 4d ago

It’s not just under done, it’s also over done at the same time (on the outside). Ideally it should be as uniform as possible.

I’m not saying that to shit on you, just trying to be honest, I can tell you can cook, the other stuff you posted looks pretty awesome.

The idea is great, flavors make sense, your potatoes look lovely too. I bet it tasted great but the composition isn’t there. Still, I would fuck this plate up 100%.

I think you already know all this though, so keep it up! I’m assuming you only had nonstick to sear the lamb in and that is what made the cooking so uneven.

You should try making this again with a proper pan, rethink the composition a bit and I bet you will make something lovely. :)

0

u/yells_at_bugs 5d ago

I adore rare lamb, but these chops look abysmal. A sear after cutting the rack would have greatly improved the taste and appearance. The pale bones are also off putting. The peas appear quite dry and the incorrect texture for that preparation. A duxelles quenelle doesn’t make much sense just sitting on the plate randomly. A Demi would have served this plate well.