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/ck/ - Food & Cooking


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12998204 No.12998204 [Reply] [Original]

How’s your plating game?

>> No.12998206

>>12998204
not being a wanker and putting a reasonable amount of food on the plate and not wasting sauce on the plate.

>> No.12998207
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12998207

>thatll be $300

>> No.12998209

taste is more important than presentation

>> No.12998210

>>12998204
I don’t work at a restaurant
Plating doesn’t matter and if you’re eating with friends and family, you make the food and let everyone plate their own food

>> No.12998212

>>12998204
So 2000andlate

>> No.12998268

shitty which is why I work in production

>> No.12998298

>>12998204
I've never done micro greens and tweezers tier autismo stuff, but I think I put out a nice plate. I hate doing plated desserts, though, and usually go for super simple.

>> No.12998462

>>12998204
>eat it straight out of the pot or pan it was cooked in/10

>> No.12998466

Looks like someone ashed a cigarette on your plate bud

>> No.12998471

>>12998209
Both are important.

>> No.12998483

>>12998462
BASED

>> No.12998578

>>12998471
do you lack reading comprehension? i didnt say presentation wasn't important; i said taste is more important.

>> No.12998616

>>12998204
I hate super intricate platings bc it means that someone's bacteria laden fingers have intimately touched each ingredient.

>> No.12998663
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12998663

>>12998471
Presentation is a lot less important. I'd say maybe even not important at all. Some of the tastiest food can just look like a bowl of slop.

>>12998616
There are toolkits dedicated to intricate plating. People could also wear gloves.

>> No.12998687

>>12998663
This. Most African food looks like slop, tastes great.

>> No.12998794

>>12998663
At high-end restaurants, the chef, line cooks, and mise en garde never use gloves. You can tell if a restaurant kitchen is fancy or not by this one detail, in fact.Tweezers are only used for super tiny or delicate things like edible flowers or gold leaf or chocolates. The chef will use scrupulously clean (supposedly) fingers to plop a filet on the plate or a bundle of veggies or to adjust a quenelle. Fingers that are sweaty and have just touched a germ covered stove knob or been in the chef's greasy hair, in practice.. Then a towel soaked in bleach is used to clean up any accidental splotches from the plate edge.

t. Ex plater at fancy restaurants

>> No.12999645

>>12998663
>presentation
Asinine. Work and food were meant to be enjoyed seperately.

>> No.12999646

>>12998204
I usually don't even bother with it but sometimes I'll try and still completely suck at it. Feels bad man because if I was any good at it then I'd do it.

>> No.12999656
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12999656

>plating

>> No.12999664

>>12998204
I ain't into that gay shit son. Also, this: >>12998207

>> No.12999767
File: 226 KB, 1200x1600, 1558409641360.jpg [View same] [iqdb] [saucenao] [google]
12999767

very good. Nothing fell off the plate.

>> No.13000921

I never do vertical plating, so I'd say I do better than 90% of professional chefs.

>> No.13000946

>>12998204
If someone handed me that I'd slap them.
Pretentious bullshit.

>> No.13000966

>>12999767
What... what is that?

>> No.13001240

>>13000966
>sausage without casing
>mushrooms
>garlic
>spinach
>macaroni
>Parmesan

>> No.13001276

I don't work expo because I can actually cook. Sometimes I make a huge mess on the plate on purpose, tell the expo bitch to clean it up. Fuck playing.

>> No.13001341

>>13001240
broccoli rabe > spinach

>> No.13001352

>>13001240
also Paccheri > elbows

>> No.13001362

>>12998204
what are those fucking pink flowers

>> No.13001367

>>12998204
>90% of the plate empty
>only some tomatoes and some green twig shit
>sprinkled some soya souce to hide the fact that the plate is fucking empty
Lmao, and the bourgeois pays hundreds of dollars for that and pretends it tastes good.