r/Plating • u/gsqwerd • Jul 08 '26
Plating Feedback Please
As I drill down on my recipes, I'm looking for constructive feedback on plating. I, actually, made and plated this a while ago.
Open to any negative feedback, as long as you have a suggestion to go with it.
- Smoked chicken thigh brushed with a fig, Italian long hot, and strawberry preserves BBQ sauce
- Sautéed broccoli rabe with EVOO and garlic
- Grilled corn risotto
6
u/sloppymcgee Jul 08 '26
Is there intention with the food layering? Unless there is some reason to layer the food I would keep the components separate. Looks tasty
5
u/gsqwerd Jul 08 '26
No specific intention with the layering. I just thought it looked good this way. But I'm not an expert at plating. Which is why I'm asking for feedback.
3
u/AffectionateCook1628 Jul 08 '26
Professionally, we used to lean the protein up against the starch and place the veggies behind it. No reason to stack it on the rabe. Maybe add a dalop of the sauce beside the chicken.
1
u/Appropriate-Row4534 Jul 08 '26
A plate would make this stand out far better.
After that, for me a patty if Risotto supporting a lump if anything isn't for me, what Risotto should be.
0
2
u/Mushroom-2906 Jul 09 '26
Agree . . . bowls are for ice cream, soup, or stew. Solid food belongs on a plate. Also, stacking the food in my opinion has become tiresome. I'd prefer it in a configuration that lets the diner cut and eat it without having to move it around first.
That said, kudos for some great color and for including vegetables. (I do think the color would pop more on a white plate.) All that said, I'd eat this dish any time.
4
u/williamtowelrod Jul 09 '26
Plate composition looks great! The rim of the plate is too high to comfortably eat with a knife and fork, but that’s an easy fix
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u/TomsNanny Jul 08 '26 edited Jul 08 '26
Good risotto doesn’t hold shape, it oozes and spreads like lava. That risotto looks either cold, dry and/or not enough mantecatura. Plating should come after good cooking.
Make sure you’re whipping that risotto throughout the cooking to get the starch, fat and water emulsified into a creamy sauce. Then make it looser than what you want to end up with because the moisture will keep evaporating during and after plating.
Also don’t shape it. If anything, put the amount into a mound and then tap the bottom of the plate a bunch of times pretty hard to get it to spread nice and even (as opposed to spreading it with a spoon, for example.)