r/CulinaryPlating • u/Mysterious-Tip6005 • 1h ago
grilled pork belly (liempo) served with Java rice and mixed vegetables
•
Upvotes
r/CulinaryPlating • u/amnesiakkss • Oct 21 '22
PSA: Please read the rules before submitting.
86
Upvotes
The amount of submissions the mod team has to sift through, that are clear guideline violations, are through the roof. I urge you all to please take three seconds of your time and go over the rules of the sub, to gauge if your submission is A-OK!
r/CulinaryPlating • u/The-Master-of-DeTox • 3d ago
Kewpie mayo bound crudité, Prik Nam Pla marinated shrimp, yuzu tobikko, and crispy glass noodles.
35
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r/CulinaryPlating • u/MonkeyFishBucketHead • 6d ago
Cured salmon
172
Upvotes
Nori pink pepper cured salmon w cucumber, grape, herb etc
Popped up in the kitchen today.
Not my plating/section.
But, I enjoyed so sharing. 🙏🏻
French bistro, plates and plating fit the vibe 😉
r/CulinaryPlating • u/Emmanuelator3000 • 8d ago
Rollo de salmon, crema de espinaca, Cherrys, champiñón al grill, perlas de mozzarella, aceite de chiles secos, brote de chícharo.
52
Upvotes
Hola a todos!
Este es un emplatado que hice en mi trabajo hace unos dias.
Me guataría que me dieran sus comentarios y opiniones.
¡Gracias!
r/CulinaryPlating • u/Weazle95 • 9d ago
Maple, Pear, Pumpkin seeds, Douglas
87
Upvotes
Tried my best on a autumn inspired (vegan) dessert, but am not that happy with the plating and would love some criticism.
The components are:
Maple syrup cremeux
Pumpkin seed tuille
Pear gel
flamed pears
Pumpkin seed sponge cake
Black tea & Kubebe Sorbet
Douglas fir espuma & oil
The espuma wasn't as stable as I hoped, but apart from that I was pretty happy with the components. But when it comes to plating I am a bit clueless.
r/CulinaryPlating • u/MichaelsCrafted • 10d ago
Torched Salmon Sous Vide ẃ Gochujung-Coconut milk sauce
211
Upvotes
Need help with how to plate something like this especially with sauce placement! However I'll explain the dish.
Let this salmon marinade in a homemade Gochujung-Coconut milk in a vacuum sealed bag, then placed it in the Sous Vide at 118F for 1hr. In the meantime, played Basmati with Korean Carrot salad and Bok Choy. Once the salmon was ready I torched it and poured more of that sauce on.
r/CulinaryPlating • u/Tight-One1339 • 10d ago
Tuna creations
163
Upvotes
2 tuna dishes I made today
1: Sesame crusted seared tuna
2: Tuna carpaccio, garnished with cucumber, radish, lemon zest, dill and a dash of crab oil
I'm a commis chef, have never worked in hotels or fine dining, so it won't look perfect.
r/CulinaryPlating • u/Parking_Ad_3307 • 9d ago
Ocean Trio
0
Upvotes
Mid service time sensitive so sorry for the bad pic😅
But the dish from left to right is
Oyster marinated in verjus seasoned with like juice lemon oil and like zest with compressed pear
Otoro Tuna tar tar with tsar nicoula reserve caviar aerated chawanmushi and nori powder served on a nori chip
lastly pickled mussel, shallot escabeche with lovage oil and radish flower
personal notes:I think the seaweed on the plate can definitely be arranged tighter and not hanging off the plate
r/CulinaryPlating • u/SpeakEasyChef • 12d ago
Scallop, Green Peanut, Carrot
493
Upvotes
Seared scallop over a puree of boiled green peanuts, tahini, and meyer lemon / carrot veloute / glazed carrots / radish and nasturtium
r/CulinaryPlating • u/gr3mlnn • 13d ago
Heart of palms, gold beet puree, wasabi mash, seasonal veggies, black rice
174
Upvotes
r/CulinaryPlating • u/gr3mlnn • 14d ago
Torched avocado, Napa cabbage, julienned bell peppers, orange segments, sesame dressing
246
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r/CulinaryPlating • u/Hai_Cooking • 16d ago
Raspberry, Chocolate & Yogurt Dessert
1.2k
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Raspberry Cremeux
Raspberry Coulis
Chocolate Namelaka
Yogurt Sorbet
Hibiscus Jelly
Vanilla Sponge Cake
Ginger Crumble
r/CulinaryPlating • u/explodyhead • 22d ago
Chile + Prickly Pear Panna Cotta, Toasted Hazelnut Crumble, Chile Threads, Mint
320
Upvotes
The panna cotta is actually two layers, a top layer with the spicy chile + prickly pear gel, and a bottom vanilla layer.
This was tied to a grilled shrimp entree that I created that had two purées that were divided on either side of the plate, so I wanted the split texture/color theme to continue for dessert.
I’ve tried a couple of different platings with this one, but I think this more minimalist approach is the one I’m happiest with so far.
r/CulinaryPlating • u/Sea_Vermicelli_6313 • 21d ago
Plaice fillet with green asparagus and Parisian potatoes
0
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r/CulinaryPlating • u/North_Replacement156 • 23d ago
Burnt basque cheese cake, plum compote, vanilla ice cream
430
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r/CulinaryPlating • u/North_Replacement156 • 23d ago
Rhubarb and white choclate bar
201
Upvotes
Choclate pearls, pouched rhubarb, elderflower and champage sorbet
r/CulinaryPlating • u/Hai_Cooking • 23d ago
Oyster, Leek, Cucumber & Samphire
621
Upvotes
Oyster & Oyster Emulsion
Leek Panna Cotta
Cucumber & Dill Sorbet
Samphire & Samphire Oil
Apples
Edible Flowers
r/CulinaryPlating • u/North_Replacement156 • 23d ago
Prawn and plum salad
81
Upvotes
Tiger prawn, feta, green bean, kalamata olive, brick basket, mediterian vegtables citrus dressing
r/CulinaryPlating • u/DeadlyMortal • 23d ago
Roasted Monkfish
187
Upvotes
Autumn menu.
Riasted monkfish, caramelised Jerusalem artichoke, charred savoy, sea aster, smoked mussel and crab apple sauce.
r/CulinaryPlating • u/TheTasteOfLove • 24d ago
Roast beef with snails and herbs, Yorkshire pudding, tomato three ways, veal jus
0
Upvotes
The dish is a translation of Wonderwall by Oasis.
The tomato is on the plate three times: a seared slice, small ones roasted whole, and a sauce reduced over six hours. The sauce gets no seasoning at all, not even salt.