Plate series #4….

10 thoughts on “Plate series #4….”

  1. Did you do anything to the asparagus to make it retain color? Did you try to do a clear juice, or better yet, consomme to pour over it tableside? I think it is a great concept. I just think that the beautiful plate presentation got kinda ruined by pouring a muddy looking asparagus puree over it. I do think it would look amazing if you poured an emerald colored, transparent consomme over it at the table. Something crispy would be kinda cool too. Thoughts?

  2. Time limitations , equipment limitations …I work and i learn every day…Yes a consomme would look great but it would require more time and a different approach to the plating…

  3. I completely understand. It was just a bit of constructive criticism. Nothing meant to ruffle any feathers. I always encourage outside viewers to critique my dishes. Please feel free! Keep up the good work. I have been reading your blog for quite some time now and will continue to do so.

  4. Without the outside point of view it would be impossible for us to grow… The soup was done “on the fly” and yes consomme using the mentioned technique yields good results and in “no time”…
    Your criticism is constractive and welcome and achieves the first of the three ideas behind the Blog :To expand the culinary conversation…

  5. looks great Kosta! Your garnish is all about a puree/cream/veloute style soup. That is not a good garnish for consomme anyways. Let alone an emerald? colored consomme. Consomme garnishes must not affect the integrity of the comnsomme. In this case yours would. Your intent in allowing the guest to see the beauty in the garnish and then adding the appropriate liquid should be well received. people love that shit! Looks delicious! Go and sell it! Chris

  6. A consomme will need a little more time and adjustments as i mentioned above… Adjustments will require to transform the garnish as it would ruin the context of the soup… As you mentioned the consome is clear garnishes are clear and sometimes have to be clear from anything that will cloud the consomme or affect its clarity like fat or seasonings and herbs that would affect that intention… I encourage people to tell me their opinion and while agreeing or not with that or this point of view ,there is always something positive that comes out of conversations …
    While this might not work, a “noodle like” made with creme fraiche just like wd-50 ,would …A scallop element would complete the dish and poured table side the consomme… idea just got from reading the comments…
    And it could be different like that like a sphere of deep green asparagus base that is followed with all the garnishes and a powder then a cream infused base purred on table-side ..Idea i got while questioning the plating sequence…
    So as you can see from 1 comment i generated 2 new ideas digging through what i have seen personally or encountered in other blogs and kitchens… You got to love the internet… So much potential…

  7. If you encased the other ingredients in a micro thin layer of gellan f, they could then be heated through, without clouding the “consomme.” It would also allow you to add other complimentary flavors subtly. Just an idea.

  8. Well while examining the consomme idea i concluded that the creme Fraiche would have to be manipulated in some way the other ingredients can be dealt with … And in this content gellan seems like a good idea …
    What do you think about the sphere of stock with the addition of acream based infusion, in order to create the soup on table?

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