220
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 07 Oct 2023
220 points (95.1% liked)
FoodPorn
15981 readers
16 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
Thank you for the compliments! I think my plating is getting better because I try to take as much thinking out of my daily cooking as I can, which leaves me with time to visualize dishes when it comes time to actually cook them.
I set my menu for the work week on the weekend so I already have a rough outline of the dish components, then gather all of the fresh produce and meat I need so I'm not playing iron chef every meal. I don't deviate too far from the cooking techniques I know or try out more than one new thing at a time to ensure I stay in a semi-comfortable zone and can complete whatever I'm making. And since I didn't have to think about what to make or how to prepare it, I can dedicate more time to visualizing the end product.
I also have a ton of inspiration from people like Jules Cooking and Chef Majk from YouTube that guide me towards more modern plating techniques.
I really feel like you've focused on your plating for the last few weeks and it really shows. You're really good at this! Plating, as a discipline, can seem a little pretentious to some people, but it's really the difference between good good and great cuisine. It contextualizes a dish. It's like the punctuation marks of food. A well-placed comma and exclamation mark matters.
Thank you for always giving such detailed and useful feedback! It's thanks to you and others pushing me to be better that makes these dishes a reality. :)