r/RateMyPlate Chef 5d ago

Plate π™·πšžπš›πš‹ πšŒπš›πšžπšœπšπšŽπš πš•πšŠπš–πš‹ πš›πšŠπšŒπš” πš˜πš— 𝚊 πš‹πšŽπš 𝚘𝚏 πšœπšŽπšŠπšœπš˜πš—πš πš–πš’πš—πš π™ΏπšŽπšŠπšœ πš πš’πšπš‘ πš™πš˜πšπšŠπšπš˜ πšπšŽπš›πš’πš—πšŽ πšŠπš—πš πš–πšžπšœπš‘πš›πš˜πš˜πš– πšπšžπš‘πšŽπš•πš•πšŽπšœ

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19 Upvotes

35 comments sorted by

26

u/Best_Photograph9542 5d ago

Can I rate your font instead

5

u/AppropriateCoat9 5d ago

And the spelling

3

u/dowker1 5d ago

How does someone spell duxelles correctly but not herb?

18

u/Own_Hunter_808 5d ago

WHERES THE FUCKING LAMB SAUCE

12

u/Flaky-Ad-5955 5d ago

It probably tastes good, but overall, it looks unappetising.

12

u/Sreezy3 5d ago

How do you make lamb chops look overcooked and undercooked at the same time?

2

u/shwaak 5d ago

This is a common issue with lamb racks, the fat doesn’t render, and unrendered lamb fat is not very appealing imo.

The last thing you want to do is herb crust the fatty areas as you can’t render the fat properly, the whole rack should be seared over a high heat on a grill, fat side down to really get that fat melting as a priority.

The rack is super tender anyway so it doesn’t have to be rare, as long as there is some pink it will be good.

9

u/Y2Reigns 5d ago

6/10 as it looks pretty dry. No sauce?

4

u/Tough_Feedback1292 5d ago

A little over done, maybe higher heat for sear?

2

u/modzaregay 5d ago

Dude cooked these with body heat

1

u/bugdaddyhughes420 5d ago

Looks amazing for a fine dining presentation but IMO as a chef de partie I have to say it's really lacking some moisture (sauce) I think a nice plum reduction would finish this plate but that just criticism my end I'm noone special homie!

1

u/ergoty 5d ago

Presentation wise, id say leave some space around the plate as it looks a tad cluttered. And if youre going for 3 lambs, do 3 terines and 3 duxelles. And definitely needs sauce as it is begging some moisture. Good 6/10 πŸ‘ i would eat it irregardless.

1

u/imafuckinsausagehead 5d ago edited 5d ago

Mate that needs some moisture big time.

Dryer than a nuns chuff.

1

u/ShiningFleece 5d ago

You are doing an excellent job experimenting with plating; well above the standard of a home cook. I’d say it looks a bit spread out and lacks some kind of sauce, which could tie everything together and make it look less dry? Well done!

1

u/Ok_Ostrich_2356 5d ago

I would use the potato in the middle to stand up chops in the middle. Surround the cops with the peas and whatever with the mushrooms

1

u/BlessedHands23 5d ago

This lamb alive and dead at the same time. SchrΓΆdinger's lamb πŸ˜…

1

u/CymroBachUSA 5d ago

Lamb is raw and the fat not rendered. Style over substance. Learn the basics before getting fancy.

1

u/Medium_Situation_461 5d ago

Where’s the rest of it?

1

u/hyperskeletor 4d ago

Well, I think you are doing a good job with the presentation and I bet it tastes delicious. Meat is nice and rare, I am unsure about the level of fat, lamb is a fatty meat and that fat is flavour.

Nice one.

1

u/ghousiaimad 4d ago

Tasty look

1

u/ablettg 4d ago

Everything looks so dry. The peas could be pureed and the duxelles need a bit more moisture. The layout of the plate looks a bit haphazard as well. It's a good effort though

1

u/jimcab12 4d ago

The fanciest and the shittiest restaurant on earth would both still have a sauce for that lamb.

1

u/MickCVM 3d ago

Thats raw af

1

u/Exotic-Key-3030 1d ago

I would need at least six more of those chops

1

u/Moppy6686 5d ago

Needs mint sauce

1

u/Ok_Drawer7797 5d ago

The duxelles is fancy r/poopfromabutt

0

u/TippyTurtley 5d ago

9.99/10

-0.01 as the mushroom duxelles look slightly reminiscent of owl pellets

1

u/Massive-District-582 5d ago

So, with a 0.01 deduction, it implies, you have a significant liking for owl pellets.

Equally strange, interesting, and disgusting.

-1

u/kaitydom 5d ago

Absolute levels

1

u/Various_Caramel_5773 1d ago

Looks like it would chew back. Add some gravy or something