r/Plating

Back at it today with another attempt at getting better at my plating. Let me know what you think. Harsh feedback is welcomed. Have a great day.

I initially thought about doing sockeye salmon with just the sweet corn purée but I thought a carrot purée with cayenne pepper would go well with it as well. I’m glad I trusted my intuition. I pickled some shallots and decided to cook some asparagus.

Not really satisfied with my plating. I know it could be 10x better so feedback is obviously welcomed. Be harsh.

As far as taste, my wife loved it. I also surprised myself. Both purées were delicious with the salmon and the shallots were amazing. Who knew pickled shallots tasted so good.

I decided to do equal parts water and spiced vinegar and added a splash of apple cider vinegar to go with the shallots and man was that amazing.

Please let me know how I did!

Miso Whiskey glazed duck breast with a parsnip puree and dauphinoise potatoes. I feel the plate removed the essence of the herb oil. Looking for tips.

Today was hot so I made a little salad for me and miss, I used carrot, corn, mix of salad, melon, diced comté, crushed nuts and I made a pesto dressing. I made a hole in the middle to place a mini burrata and salmon around so it didn’t felt alone. I’d like to get some advice I’m trying to get better at plating lately

Edit: the little things on it are pickled sweety drop peppers I found them next to the marinated peppers at the store

I’ve recently gotten into cooking and want to improve the presentation of my food, not just the taste. I also just bought my first apartment, so I’m looking to replace my random assortment of plates and bowls with one versatile dinnerware set.

My budget is around $300. Right now I’m looking at the West Elm Kanto matte set in Ice White (16-piece set for about $260 after tax/shipping), but I’m wondering if there’s something better.

If you were starting from scratch and could only buy one set, what would you get? Brand, material (stoneware vs porcelain), color, matte vs glossy—I’m open to any suggestions. I’d love something that works well for both everyday meals and nicer restaurant-style plating.

What yall think? What to improve?

I think it looks a bit bland. What would you improve?

I think two giant shells, tossed in sauce but NOT saucy, added to the left side between zucchini and lemon would make it perfect.

It also tasted delicious. Home cook. I look forward to feedback.

Not my plates but I thought they looked fun.

Vinegarette was white wine vinegar, lemon juice, radish pickling liquid, soy sauce, evoo, bacon fat and garlic.