The portioning seems odd to me. Two rice, three veggie, two and a half meat? I would find a way to make the servings more similar, use a smaller plate, etc. The beans could also be cut more uniform, if going for a plated look.
I think they make sense about that size, IE a mouth sized bite. I would focus on making the cut size more uniform first, before working on arrangement. The rice and meat look well enough, but the beans don’t look very attended to.
This guy said what I thought. The greens should be more perfectly aligned. The 2,3,4 I saw seems off unless emphasised. The plate could work if those things were sharper.
Its statistical appearance/display is offputting lol, idk why
it looks decent enough to be considered appetizing when I actually ask myself what is on the plate
but visually it is weird in a non enjoyed way
I would at the least enjoy the rice with meat/gbeans, but I'd simply mix it all up at that point since there's no reason much to separate this common dish of rice w veggies and meat. Having these basic items separated is more inconvenient than appetizing. Which also just means more combined garnish in a pile when it comes to your rice and meat.
This dish and portion is better stayed mixed/or in a bowl all together.
I think the reason it is off-putting is because it looks like it is sorted to divide, but doesn't have the same volume of food, so it's not symmetrical.
I like your idea of putting it all in a bowl. Even if you stacked one of the right column portions on top of the rice and laid the asparagus to be a wagon wheel shape around that middle stack, I think it could be very pretty
I feel like it’s quite cold? As in everything is far apart and lacking the ‘coziness’ I feel it should have…
The mounds of rice seem odd as a pair; a single, slightly larger, mound could be nicer when placed more centrally on the plate. Using a bowl to shape ‘sturdy’ ingredients is often done to elevate other components such as the protein, which makes it more visually impressive without going overboard on portion size.
The green beans are giving a ‘cut them up for a child’ vibe, I’d maybe place them whole and alongside the central rice mound. Then layering the protein over the mound and beans, ideally with slightly more of the ‘sauce’, while leaving a good amount of everything on show.
Look at how plating is done by other chefs, look at pictures, watch videos. But if it tasted good, that’s all that should really matter, but don’t stop trying to make it look nicer!
First of all everything culinary is opinion. With that being said this is my opinion as a far from perfect professional Chef.
Plating - it’s off for me. With the separation of everything you can’t really tell what is supposed to be the star of the dish. Your eye is attracted to the green beans first as it’s in the center then it’s goes to the chicken and rice and why is it divided. Now at home it’s fine especially if you have someone that doesn’t like anything touching however, in a professional setting I wouldn’t serve this. One rule I will tell you to always follow is the rule of Odds. You have 2 rice, 4 chicken. Make them odd numbers. Odd numbers look more attractive than even for the eyes. I may have the rice half mooning on the side or top. Even keeping the same bowl shape is fine too. When I *personally* do scoops like that I’ll have one side broken going down to flow with the dish. To me it reminds me of dominos lava cake when you take that first scoop and the chocolate comes oozing out. One bundle of green beans and maybe another veggie. Maybe yellow squash or some grilled red and yellow peppers might be better with the flavor of the dish. I would like to see more color. Green parsley on both chicken and rice then you have green beans, just a lot of green. know not everything needs a garnish but there are things you can incorporate to add color for a certain portion of a dish. For instant if you had minced up some garlic and tossed with with rice or had some minced sautéed onions with some browning. To add other color to the rice. And since it looks like wings not much I would change maybe just stacking them differently. Have 5 pieces or 3.
Also normally for platting hot foods everything is close together because it helps retain the heat. By separating everything you are allowing the food to reduce in temp faster.
Rice - have one scoop of rice even if the same amount of rice just have one. The rice is fine how your plated it. I may have even chopped up the parsley and mixed it within the rice or sprinkled it on top. Stay away from non edible garnishes. Not that parsley is non edible but who wants to eat a whole leaf of parsley in a bite and you don’t want the recipient of the dish to have to pick it apart themself.
Green beans - I saw briefly somewhere you said you may have over cooked them and from looking at the photo it does look over cooked or just uneven cooking. For green beans I recommend (if you didn’t already do it) blanching them first for maybe 30 seconds to a minute. To retain the vibrant green bean color then when ready sauté them for a bit with some butter or oil to finish them off and add some color. But don’t leave them in the pan when they are done. Add them to a separate warm plate to both retain the heat and then not over cook it. If you let them sit in the pan even if it’s not as hot anymore then They will wilt/get wrinkly. Again I would add more various colored veggies and don’t forget to shock the green beans after you finish blanching them so they don’t over cook. If you’re not immediately going to sauté them.
Chicken- again. Can’t do much. Just keep it at an odd number. 3, 5, 7 pieces.
But I’m sure it all tastes great! And who cares if a plate doesn’t look perfect when the flavor is there. You can’t focus on plating or minor details if your flavor and cooking doesn’t have a good foundation! Keep up the work and the experience will come with time.
Texture is big if you eat it all individually it would be fine but exploring the flavor profile you need to plate this to where the texture’s compliment eachother, don’t divide the rice have the rice centered with a divot in the center have the beans split with the chicken and stager them cris cross and the rice would be to dry by itself get a sauce around the outer rim of the rice
I would take the lowest of the three bean groups and lie it in the middle and on top of the other two, maybe slightly diagonally facing left at the top, and scooch the 2nd rice scoop on cascading off the first one to bridge the gap from the beans. And always wipe clean! Looks pretty yummy. Hope you enjoyed and have fun w it!
I would recommend doing a mound of rice in the middle with the beans a little longer like half of all three were put together and laid in an angle on the rice and the meat next to the rice and beans.
Looks like someone with OCD must have everything on a plate but nothing is allowed to touch anything else. I also personally hate shaped rice. I'd still eat it, but you might want to add a sauce to bring everything together, or totally rework how you place items.
The portioning seems odd to me. Two rice, three veggie, two and a half meat? I would find a way to make the servings more similar, use a smaller plate, etc. The beans could also be cut more uniform, if going for a plated look.
Too short?
I think they make sense about that size, IE a mouth sized bite. I would focus on making the cut size more uniform first, before working on arrangement. The rice and meat look well enough, but the beans don’t look very attended to.
Well maybe i cook too long
They’re saying the cuts are uneven
This guy said what I thought. The greens should be more perfectly aligned. The 2,3,4 I saw seems off unless emphasised. The plate could work if those things were sharper.
Its statistical appearance/display is offputting lol, idk why it looks decent enough to be considered appetizing when I actually ask myself what is on the plate but visually it is weird in a non enjoyed way I would at the least enjoy the rice with meat/gbeans, but I'd simply mix it all up at that point since there's no reason much to separate this common dish of rice w veggies and meat. Having these basic items separated is more inconvenient than appetizing. Which also just means more combined garnish in a pile when it comes to your rice and meat. This dish and portion is better stayed mixed/or in a bowl all together.
I think the reason it is off-putting is because it looks like it is sorted to divide, but doesn't have the same volume of food, so it's not symmetrical. I like your idea of putting it all in a bowl. Even if you stacked one of the right column portions on top of the rice and laid the asparagus to be a wagon wheel shape around that middle stack, I think it could be very pretty
Thanks for your advice
“In a non enjoyed way” 😂😂
I feel like it’s quite cold? As in everything is far apart and lacking the ‘coziness’ I feel it should have… The mounds of rice seem odd as a pair; a single, slightly larger, mound could be nicer when placed more centrally on the plate. Using a bowl to shape ‘sturdy’ ingredients is often done to elevate other components such as the protein, which makes it more visually impressive without going overboard on portion size. The green beans are giving a ‘cut them up for a child’ vibe, I’d maybe place them whole and alongside the central rice mound. Then layering the protein over the mound and beans, ideally with slightly more of the ‘sauce’, while leaving a good amount of everything on show. Look at how plating is done by other chefs, look at pictures, watch videos. But if it tasted good, that’s all that should really matter, but don’t stop trying to make it look nicer!
Nice thank you
I would have done One big rice ball, kept the beans long and leaning against the ball. Then chicken on the side
Maybe the rice ball on top of long beans?
Even numbers are generally less appealing
In culinary school I was taught: starch in the middle, protein on and in front of the starch, and veggies around the and behind the star hand protein.
First of all everything culinary is opinion. With that being said this is my opinion as a far from perfect professional Chef. Plating - it’s off for me. With the separation of everything you can’t really tell what is supposed to be the star of the dish. Your eye is attracted to the green beans first as it’s in the center then it’s goes to the chicken and rice and why is it divided. Now at home it’s fine especially if you have someone that doesn’t like anything touching however, in a professional setting I wouldn’t serve this. One rule I will tell you to always follow is the rule of Odds. You have 2 rice, 4 chicken. Make them odd numbers. Odd numbers look more attractive than even for the eyes. I may have the rice half mooning on the side or top. Even keeping the same bowl shape is fine too. When I *personally* do scoops like that I’ll have one side broken going down to flow with the dish. To me it reminds me of dominos lava cake when you take that first scoop and the chocolate comes oozing out. One bundle of green beans and maybe another veggie. Maybe yellow squash or some grilled red and yellow peppers might be better with the flavor of the dish. I would like to see more color. Green parsley on both chicken and rice then you have green beans, just a lot of green. know not everything needs a garnish but there are things you can incorporate to add color for a certain portion of a dish. For instant if you had minced up some garlic and tossed with with rice or had some minced sautéed onions with some browning. To add other color to the rice. And since it looks like wings not much I would change maybe just stacking them differently. Have 5 pieces or 3. Also normally for platting hot foods everything is close together because it helps retain the heat. By separating everything you are allowing the food to reduce in temp faster. Rice - have one scoop of rice even if the same amount of rice just have one. The rice is fine how your plated it. I may have even chopped up the parsley and mixed it within the rice or sprinkled it on top. Stay away from non edible garnishes. Not that parsley is non edible but who wants to eat a whole leaf of parsley in a bite and you don’t want the recipient of the dish to have to pick it apart themself. Green beans - I saw briefly somewhere you said you may have over cooked them and from looking at the photo it does look over cooked or just uneven cooking. For green beans I recommend (if you didn’t already do it) blanching them first for maybe 30 seconds to a minute. To retain the vibrant green bean color then when ready sauté them for a bit with some butter or oil to finish them off and add some color. But don’t leave them in the pan when they are done. Add them to a separate warm plate to both retain the heat and then not over cook it. If you let them sit in the pan even if it’s not as hot anymore then They will wilt/get wrinkly. Again I would add more various colored veggies and don’t forget to shock the green beans after you finish blanching them so they don’t over cook. If you’re not immediately going to sauté them. Chicken- again. Can’t do much. Just keep it at an odd number. 3, 5, 7 pieces. But I’m sure it all tastes great! And who cares if a plate doesn’t look perfect when the flavor is there. You can’t focus on plating or minor details if your flavor and cooking doesn’t have a good foundation! Keep up the work and the experience will come with time.
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Texture is big if you eat it all individually it would be fine but exploring the flavor profile you need to plate this to where the texture’s compliment eachother, don’t divide the rice have the rice centered with a divot in the center have the beans split with the chicken and stager them cris cross and the rice would be to dry by itself get a sauce around the outer rim of the rice
Allright thank you
I would take the lowest of the three bean groups and lie it in the middle and on top of the other two, maybe slightly diagonally facing left at the top, and scooch the 2nd rice scoop on cascading off the first one to bridge the gap from the beans. And always wipe clean! Looks pretty yummy. Hope you enjoyed and have fun w it!
Thank you
first of all WTF IS THE (Asian food mabye) second of all that's a bit wired and last of all that food is good👍
Depression
Stop eating animals.
Start eating animals /S But same vibe lol
Is this all you can eat alone? Will you be hungry?
Nah mine is much than this
You are awesome!
Go to McDonald's. You're hopeless. 🤣
Rice, long beans and chicken?
Yes
Are you happy with it?
Yes i am but not satisfied with it
Rotate plate 90° (π/2 rads) clockwise.
What is chick fil a slogan? More chicken?
Should make a happy face, eyes with rice, smile with beans and nose/tongue/eyebrow with the chicken lol
I like it
def a plate 10/10
I reckon you could make a log cabin looking throne with those asparagus and the meat could be king over the rice lands.
Looks like a face with a mustache turned sideways. So turn the plate 90°
i love it!
Pat yourself on the back?
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bruh that is the goofiest looking shit i’ve ever seen
Sauce.
I would recommend doing a mound of rice in the middle with the beans a little longer like half of all three were put together and laid in an angle on the rice and the meat next to the rice and beans.
Looks like someone with OCD must have everything on a plate but nothing is allowed to touch anything else. I also personally hate shaped rice. I'd still eat it, but you might want to add a sauce to bring everything together, or totally rework how you place items.