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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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8072691 No.8072691 [Reply] [Original]

Alright /ck/, this'll be my first cooking post.

I consider myself an intermediate cook, but I'm trying to get into plating as well.

Please feel free to comment, criticise and shitpost.

Today's meals: Baked Hogfish and Spiny Lobster served with a cheap pinot grig.

>> No.8072712
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8072712

>>8072691
First step was preparing the 'marinade' .

I generally soak less fresh or previously frozen fish for a few hours in milk, but the filets were purchased that day and brought to me as a gift from the fisheries in Key Largo.

This soak is a combination of OatMilk nonsweet, pepper, paprika, fresh lemon juice and a bunch of fresh dill.

>> No.8072723
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8072723

>>8072712
The initial mess, oven set to 350, baked for 12 minutes.

>> No.8072733
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8072733

>>8072723
This is my portion of the meal, I am personally allergic to snapper fishes and so the filets were cooked for my gf.

The lobster was seasoned with garlic, some dill and a healthy spread of butter.
Also at 350 but for 17 minutes, only because I dont like the softer texture of lobster and prefer it well done.

>> No.8072742
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8072742

>>8072723
>>8072733

About 10 minutes in I pulled the fish and applied some margarine as well as some salt to taste.

Put the fish back in for a few more minutes on the upper rack to dry out it's natural moistness.

>> No.8072749
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8072749

>>8072742

Sorry for any typos. My phone cannot into grammar.

Final product with a siracha sauce garnish.

>> No.8072754
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8072754

>>8072749

My excuse of plating.

Still, very tasty.

>> No.8072758
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8072758

>>8072754

And that's all!

Here's a picture of some flowers from my local forest.

>> No.8073516

>>8072691
bumpin blog once

>> No.8073528

>sriracha
>avocado

>> No.8073546

>>8073528

in two different meals?

or are those meme-foods?

>> No.8073558
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8073558

>>8072749
The fuck is that wavy shit all about with the dot? Pretentiousness at its highest.

Doesn't look bad but, cmon nigger. Caring about how the food looks on the plate?

>> No.8073679

>>8073558

It's like I said man, I never do plating (trying to get into it) and obviously im attempting to imitate what a good meal of food looks like.

That said, what i usually prepare is a pile of tasty stuff generally eaten out of the pan.

>> No.8073707

>Expediter/sous chef
>>8072749
The shape isn't very appetizing, but the siracha pattern would look better with just a simple spoon dragging line.
>>8072754
Less is more

They both look pretty good, just my opinion

>> No.8073774
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8073774

>>8072749
looks mushy..
add a green. steamed broccoli or maybe asparagus. or microgreens sprinkled on top

turn that sauce into a push sauce along length of the fillet. and make a contrast sauce for dots
randomly around plate
garnish with parsley and a sliced lemon

wah lah.

>>8072754
blech...looks like shit.
slice avocado thin and fan onto small amount greens
add a slice of lemon on top.
sprinkle only lemon with tajin.
drizzle ev oil over fish and a few drops of balsamico randomly placed on plate
chopped chives to finish

>> No.8074107
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8074107

>>8073707
spoon dragging noted, I was really trying to draw away from the mush that is Caribbean white fish.

as for the lobster, I was going for a tail in avocado with lobed facets, but yeah, it's really thick and obstructing

>>8073774
very mushy, I made the mistake of having penko baked in liquid vs raw.

>lobster
like the sous said before you, less is more.


Overall:

I feel like I kept too few ingredients in too high amounts to take up plate space; whereas variety and minimal placing should've trumped.

I appreciate both of these criticisms but please never post that burger picture ever again, i don't even eat fast food and it makes me want to avoid beef

>> No.8075203

>>8072691

OP back, currently working on a lasagna.

Sauce is currently simmering and should be finished some time tonight.