Good or bad?sucilariaFebruary 25 2007, 16:58:44 UTC
I don't think there's any question that any customer who picks up a cup of coffee with a design like that will be blown away. The question here is time, though. If a barista is going to practice at home or on slow days, fine, but I imagine if it was "standard" to put a design on every cup of coffee at a restaurant there would be a lot of newbs taking way too much time for a mediocre product. That, and what if the customer doesn't want that much cream?? (Not a problem with me :P )
Very enlightening article. My personal favorite at-home big presentation diffence is parmesean cheese. How freaking hard is it to get a block of parm - it lasts forEVER, and the difference between shaving REAL cheese on pasta or salad or whatever vs. using the stuff in a CAN is just ridiculous.
Re: Good or bad?thefoodistFebruary 26 2007, 02:18:02 UTC
I agree with your statement about time spent on making the designs. On top of that it looks like it takes a crazy amount of cream to make the designs. This video is a good example of Real life vs Food Show/Competition. i think doing that design at a competition would really be a nice touch but as of real life well not good time and labor wise
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Personally, I would be very disappointed if that beef tenderloin was served to me. I, for one, like my vegetables, but they are often treated as an after thought rather than a side.
Other than that, the presentation in most of these pictures is very nice. What are some of your ideas for sprucing up the appearance of the pot pie?
I agree with you about the tenderloin, but its served in the golf club house of a resort that sees mostly the same members day in and out. I agree with you about the vege though, so very little on the plate its almost sad.
The pot pie is a tough call. Its one of those dishes thats hard to work with presentation wise. If anything I would say do a smaller bowl of the pot pie with a smaller puff pastry on a rectangular plate. Then on the plate with it do maybe some kind of potato salad, like a simple oil and vinegar mix with baby yukon gold potatoes. then shingle some fresh veg over the side of the salad.
Again, pot pie is hard to work with mostly because its traditional use was a scrap/leftover dish. Throw everything in a pot with some bread on top to use product up, so when you add other things to the dish like potato salad and more veg you come close to overdoing it. but I think thats what id do.
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Very enlightening article. My personal favorite at-home big presentation diffence is parmesean cheese. How freaking hard is it to get a block of parm - it lasts forEVER, and the difference between shaving REAL cheese on pasta or salad or whatever vs. using the stuff in a CAN is just ridiculous.
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Other than that, the presentation in most of these pictures is very nice. What are some of your ideas for sprucing up the appearance of the pot pie?
Reply
The pot pie is a tough call. Its one of those dishes thats hard to work with presentation wise. If anything I would say do a smaller bowl of the pot pie with a smaller puff pastry on a rectangular plate. Then on the plate with it do maybe some kind of potato salad, like a simple oil and vinegar mix with baby yukon gold potatoes. then shingle some fresh veg over the side of the salad.
Again, pot pie is hard to work with mostly because its traditional use was a scrap/leftover dish. Throw everything in a pot with some bread on top to use product up, so when you add other things to the dish like potato salad and more veg you come close to overdoing it. but I think thats what id do.
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