Sexy Food Plating (this time in HD) 

Wow you are stunning

That's a great idea :)

Do you have a plating technique book i can buy?

I agree. Nice to see it presented without any pretentiousness. Some people are way too snobish about this stuff, or fluff.

Use camera digital what for a good picture a food ?please help me to choose a camera digital. Thanks😊

Betti Nilia Nikon D3400 is a good cheap camera

Jean Oliveira ola. tudo bem? vc vai gostar dos videos no meu canal.

+jerald gonzales so glad your chef liked the plating! Best of luck to you with your culinary adventures.

+Helen Rennie i hope you can make a video wherein you can teach us the proper movements of the spoon still kinda unprof here.

So glad you found it useful!

+Guilherme Moreira So glad I could help! Welcome to my channel.

+Prince Sanchez so glad I could help!

+Helen Rennie you're awesome. . 😊

+Flora Davis So glad you enjoyed this video! Welcome to my channel.

welcome to my channel :)

start with a warm plate. practice when cooking for 2-4 people.

my pleasure :)

Bill Farrell I think rustic dishes look best served family style. Not everything needs to look like modern art :) Just put a large cast iron pan with coq au vin on the table, a bowl of peas and a bowl of boiled potatoes. To me that's real beauty :)

+Moni C So glad you found my plating video helpful. Welcome to my channel!

+karina k anything specific you want to see that I haven't covered in this video?

+Helen Rennie Love your video! would love to see more plating techniques on home cook meals. I mean not using fancy fennel sticks or edible flowers and etc. How could we make them stand out even if it's just home cook food, can you show us pls? =)

I am using ceramic plates. you can use any plates you want.

People don't have to comment every time they like XD

you can use whatever you want as long as it taste good. carrots and eggplants seem like a good idea to me.

Razali Zakaria My pleasure :)

+fzimp The recipe for the sauce in the video is linked below the video. For other colors you use other vegetables.

Oil is usually drizzled from a bottle. Vinegar is not usually used straight if you want it to look like a plating accent. It's usually made into a syrupy reduction.

Helen Rennie BUT HOW TO MAKE IT INTO A SYRUP REDUCTION

Google for "balsamic reduction" and stop using all caps :)

Helen Rennie sorry just wanted to catch ur attention

Here is a video from another channel that could help: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Udzs_MPNpMQ.html

I think you will like my channel.

that's just sliced raw salmon with creme fraiche underneath and scallion oil around. and a few avocado slices and micro greens here and there. Here is how to make a rose out of raw salmon: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Osz0LM_VCcE.html

@@helenrennie you’re the best, Helen! I love that you took the time to reply to me. Thank you thank you thank you. I keep trying your recipes and showing them off to my friends and family. In fact, I tried one of your poached eggs techniques tonight, the one where you used sus vide (this video was WAY before your Japanese strainer video). I figured I’d give it a shot because I make eggs Benedict maybe twice a month now. It turns out I didn’t have the best results. I’m sure I could fiddle around with times and temps and techniques, but I think in the end it just isn’t a method that will be worth the effort for me, especially since I’ll still have to take the steps of chilling and re-poaching afterwards to set the white. Also, the fact that the yolk can sometimes wander over and make a home by the white edge kinda makes it less useful for me. No harm no foul, as it was a worthwhile “eggs-periment” and only cost a few eggs. I just get more consistent results with Chef Keller’s method, and it isn’t a big hassle. But I’m always glad to give one of your methods a try, since you’ve earned my trust. Oh! Which reminds me! I want you to know that you are 100% the reason that I can makes eggs Benedict now! I put it off for years because I was scared of the hollandaise, and I had done DOZENS and DOZENS of hours of research about all the tricks and methods: • double boiler • blender • traditional • with and without reduction • straining • whisking eggs while pouring boiling butter into them It all scared me off. But then I saw your method. Direct heat. Stainless steel. Small enough for only 2 portions. Only one yolk. Done in less than a minute! I tried it on direct heat with stainless steel AND my godawful electric coil stove, and unbelievably nailed it my first try. And now I have made it for Sunday brunch for my wife probably 10-12 times, and am really starting to master it. So thank you very much Helen. I know you didn’t create it, but your wonderful channel and pleasant teaching method still got me there. Thank you for helping me learn to make one of my absolute favorite indulgences. I just want you to know that I am so glad that I discovered your channel, and I hope you keep it up! I love the extra love and focus on how to treat different fin fish, and your wonderful use of using a scale! More people need the convenience and precision of scales!!! I even bought some Za’atar so soon I can try some grilling glaze ideas. P.S. my wife adores your accent