Unappetizing because it’s a smear or due to the texture? Maybe something else? I’m interested in constructive feedback on plating if you have some to share.
I’d say the smear doesnt look like it was intentional as a presentation choice. It looks like you diped something in the sauce rather than smear it for the purpose of appearance.
Of course I’m no food critic and I certainly dont have an eye for presentation as a home cook. Everything on the left looks great. I think if there was more sauce in the smear it would look more intentional. Then again, sometimes less is more. Maybe leaving the smear out would’ve been better all together.
It sounds like the general consensus here and elsewhere is that the sauce is good as an accent and way to hold the salsa in place, but the smear isn’t worth keeping. I’ll take that into consideration the next time I make this.
Yeah, I don’t think a smear of creamy sauce like that looks as appealing as a darker sauce would. Maybe a little ramekin or container would be best for sauces like this. Or some other creative way of doing it.
Unappetizing because it’s a smear or due to the texture? Maybe something else? I’m interested in constructive feedback on plating if you have some to share.
I’d say the smear doesnt look like it was intentional as a presentation choice. It looks like you diped something in the sauce rather than smear it for the purpose of appearance.
Of course I’m no food critic and I certainly dont have an eye for presentation as a home cook. Everything on the left looks great. I think if there was more sauce in the smear it would look more intentional. Then again, sometimes less is more. Maybe leaving the smear out would’ve been better all together.
Overall tho, this looks great.
Thanks for that criticism!
It sounds like the general consensus here and elsewhere is that the sauce is good as an accent and way to hold the salsa in place, but the smear isn’t worth keeping. I’ll take that into consideration the next time I make this.
Yeah, I don’t think a smear of creamy sauce like that looks as appealing as a darker sauce would. Maybe a little ramekin or container would be best for sauces like this. Or some other creative way of doing it.
I think exactly the opposite.
I liked the smear and thought it was a nice touch and a bit more original than a little mound of sauce on the side.
Not a food critic either but I frequent a lot of restaurants in France and this would probably be considered a good presentation.