Just wanted to mention this was an incredibly informative video, and my clumsy meaty fingers accidentally hit the dislike button while trying to hit the like button. Got a notification that the creator would receive my feedback, but obviously that same notification doesn’t exist when you a like a video hahah. Corrected my mistake but probably typing all this as a result of being tired from work and overthinking almost every aspect of life hahah. Great work as always
When you said "like trying to learn interior design or basic photography" I was getting ready to skip forward through a Skillshare ad. But then I remembered you never segue into an ad mid video. I appreciate that. Thanks NetShaq
It’s wild how many of these comments I get because I can’t imagine having to keep my guard up like that all the time while watching videos. It’s a little like those mistreated pets who flinch at every quick movement :(
Anyone who hates this, I recommend the firefox extension sponsorblock, it'll skip all the sponsor read automatically and you'll see when they're coming up
i recommend getting an extention called sponsorblock, it automatically skips sponsorships and outlines the sponsored segment on the progress bar of the video. if you're willing to watch the sponsor and support creators, you can turn off automatic skipping and just keep the outline on the video progress bar
This is one of your best videos Netshaq. I love that you explained the principles behind the tricks before explaining the tricks. I cook a lot of tasty but visually boring meals and this video made me want to try sprucing them up a bit
As a student of wumbology, hard concur. Foreal tho I super dig the accessibility and human-y-ness of this type of content making previously fancy concepts more available
The message is so much more universal than plating. Do things with intent and mindfulness. Knowing that a choice was deliberately considered makes such a difference. It’s like a little window into the thoughts and motivations of another person, reminding us that some people actually think about their decisions instead of doing things “just because” or falling back on a drone-like routine.
Self love is doing a cream swirl in your autumn soup because you deserve nice things. I garnish, pose, and delicately plate all my meals in small ways. I don't take photos of it or anything, it just reinforces that I am worth the effort.
My favourite 0 effort trick is black onion seeds on plain rice, amazing black and white contrast and a very subtle allium flavour that can fit with almost any other flavours.
I will definitely try this. I read this before and forgot what you said. Did find out there are black sesame seeds and cumin seeds. I had to come back to this comment to see what you recommended. Thanks for this.
Legit one of the most crucial videos I think you've ever made. This is stuff that people don't talk about for home cooks virtually ever and it's so much more concise than I think many people could have made it. It's also much easier to send people this video instead of telling them "idunno go look at plates of food from restaurant IG's and copy what they do"
I know you get this comment a lot but it is SO refreshing the way you say your sponsors have “paid to mentioned” in your video. The transparency of that compared to “this video is sponsored by” is appreciated by this viewer. If you didn’t see it yet, you got a shoutout in Drew Gooden’s latest video- I think he called you the best food channel on TH-cam! It was a video about how everything is designed to waste time these days, and your content is an exception.
it's interesting how semantically, "[Company] paid to be mentioned in this video" and "this video is sponsored by [Company]" mean the exact same thing, but the passive voice makes it seem more indirect i guess, and "sponsored" almost acts as a euphemism for "paid"
@iykury I mean Idk man I know the word "sponsored by" means "they paid the youtuber to put it in front of my eyes". There always seems to be this effort to attribute malice to youtubers for accepting sponsorships when it's often a large part of their revenue.
Oh man pickled onions (red or pearl) are a favorite of mine. I cook heavy foods and a lot of my family only eats meat and vegetables. Nothing brings in variation like some vinegary onions
To me, the core part of plating is what you said about doing it all. It conveys intentionality and care, even when not done very well. I’m not good at this, but I like doing a couple little things to add just a little bit of care all the way through to serving my guests.
I take every single book recommendation and source in your videos deadly seriously because they’re always so enriching to my life. You once offhandedly mentioned a country living basics resource text in a short and I bought it the very next second (I buy basically nothing online) and I will be buying the book mentioned at the end of the thank you for your thoughtful book reccomdations!
I've always cut my meat on a bias because that's how I learned, but I never knew WHY everyone taught to do it that way. Now it makes so much sense, good to know moving forward
It's a good trick for cutting anything too - vegetables can go from whatever cross-section they normally have to long bois. Not just more interesting looking, but because they end up bigger you can get away with slicing them thinner too if you want!
@@cactustactics I've always seen asian home cooks regardless of country do this and wondered why, it's so nice to have a reason from this video! I would sometimes copy them and sometimes cut flat depending on the dish but it's nice that I'll be able to make a more informed choice now.
@@kinseylise8595 oh yeah, when you're making a dish where stuff cooks really fast (like stir frying) being able to make stuff thinner is important! Plus consistency is really important, so controlling the size so everything's similar helps everything cook evenly in that short timeframe There's the eating side of it too, if you're using chopsticks or a spoon you want bite-size pieces, and it can be easier to handle longer flatter things - like a green onion is easier to grab if it's a big flat slice instead of a little round bit. There are probably a lot of specific reasons for doing stuff a certain way for a certain dish, but those are the basic ideas I think! Plus it looks nice too
Your comments on the existing material on plating echoed my exact feelings from when I previously tried to find guidance on the subject. This is so much more helpful than everything else I came across. Thanks Shaq!!
you have a real gift for editing, not just video, deeper sense in the first 4 minutes, paused at 4:02, went from "how? you put it on the plate i'm at home what do you want" to "hmm" to realizing i do care, actually, to kinda feel inspired to make my food pretty more deliberately. thanks!
you always know what the people need. I've been a big fan of taking plating into account for home cooking for a while and I thank you for putting together a concise and cohesive guide!
That Tamar Adler quote at the end as a bow to tie up the video goes absolutely crazy. What a potent notion to always keep in one's back back pocket, god damn. ❤
When I watch your videos I leave with a laugh, a new skill, and often a new perspective that spans way beyond adobo or worm bins or whatever. Today's video especially resonated with me. "The point of plating with intention is not to make something look fancy, it's to communicate a sense of care." I love this idea, and I love that you add a lemon wheel when you pour someone a glass of lemonade. I'm reminded of your series where you cooked dinner for your girlfriend (now wife). It's such a sweet gesture to make something for others that not only meets their basic needs but also delights them. Cooking can be an act of generosity, of care, and techniques are a vehicle to better express that care. The Tamar Adler quote at the end is stellar: "...the act of serving fulfills itself." ...and I agree about the tiny bowls.
good stuff, plating food at home doesn't need to be boring. it can be elevated using these simple tricks and principles, mainly height as you emphasised, contrast, and getting the portion size right versus the plate. Not too much, not too little, just nice.
This was solid as hell. Plating's never been something I've been overly-concerned with, but this has me mindful, at least. You missed the opportunity to do a more forward Barkley plug, though, now I'm thinking about picking up some unique dinnerware.
shaq this is one of your greatest videos yet. holy shit. once again you've been able to cut through the cruft that experts could not and teach people to fish instead of giving them one.
As someone who's in the tism gang and can't stand to have most foods touch, these tips helped me think about how to plate with a stylistic intention that also honors my sensory needs. That also means considering which plates i never use (because they're cramped) and plateware i love (lipped plates and sauce bowls) and culling my cabinet accordingly. It's been fun taking a new approach to how i plate my meals now that i know how to do so in a way i enjoy :-)
All-timer for sure, huge fan of your approach to taking something where the majority of material is inaccessible and sharing your thoughts on what's important and valuable to pull from it even though other elements are maybe too fussy for us average shmucks. Def was always of the mentality that "if it tastes good who cares what it looks like" until the sandwich video (not sure if i saw it originally or in a previous video's reference to it), I had forgotten it until now but it's pretty subtly had a big influence on how I think about food. If i'm putting it on the plate anyway, it takes no additional effort to just think about how to cut it and slap it on the plate, so even if it's just for me, or even if the benefit was miniscule, it's free. The only other netshaq videos to change my life so longitudinally are spanish shrimp (used as a "first cooked meal" for several short or long lived relationships, ty bro), how to use a microwave, how to wash dishes, and of course, french toast pizza.
An easy beginner trick for plating pasta is to use tongs or long tweezers to twirl it inside a soup ladle before sliding the nest onto your plate. You can stack a nest on top of another if you want more food (or if it doesn’t feel tall enough)
Love this. I try to make my plates look as nice as possible at home. It doesn't take much extra time to do most of what you are talking about, and it makes eating at home more fun.
Absolute banger of a video, easily in your top 3. Great script mixed with smooth as butter editing, and filled with useful insights on a fairly esoteric from the typical home cook perspective.
I really love those videos as they make me a better home cook. I still remember your episode about momentum which made a huge difference for me. I feel like you are the only one with a professional background communicating all the basics to us non-professionals.
Thanks Shaq! Making my meals look visually appealing is a way that I've learned to make the work of preparing a meal more enjoyable. It feels like self care, even if it's moving my cup noodle into a bowl and chopping some green onions. Excited to try these tips out!
I often plate my food and take pictures, and they don't get posted anywhere. They wouldn't even if the photography were better because I don't do it for strangers. The plating is for me in the moment. The pictures are for me in reminiscence. I have enough issues cooking (good ol' severe executive dysfunction; I very often have to plan a meal days in advance and prep it modular-like until the actual cooking day) without being anxious over the plate not meeting someone else's standard.
I really appreciate this video. I remember something from one if your older videos, you said something along the lines that putting thought into presenting your food that you make for yourself can be positive. I like making tasty meals, but most of them look very plain or are a monotone mush. Ever since I've put a little effort into presentation and it feels like self-care for me, like a small way to show myself that I do care about, well, myself. Feeling motivated to try out some more plating techniques now 😊
I just wanted to add a thank you for the record. I use several of your recipes as my “go to” items in particular your salsa using canned tomatoes and your marinara. They are the best!
Thank you! I think with just about any new skill/hobby, the Internet is full of information, but you're right, we need fundamentals before tips/tricks, and a lack of fundamentals always make me feel lost on how to even begin. Great video!
this was exactly the next thing i needed to learn. been trying to introduce more aesthetic ways of eating, inspired by how the japanese manage to make everything so appetising, and realised plating was a big part of that. thanks for the very effective basics!
what a good video. i just watched this on my TV and switch to my phone to make this comment about how much i just love this. the end quote made me smile and feel better with stressing about presentation
That last part about not stressing about it is important, and something I've had to learn how to do. I used to be someone who made everything too fancy and too extravagant. I'd do fancy garnishes and plating for everything, or do recipes that were very flashy. But I eventually realized that my need to cook like that wasn't out of a feeling of wanting the best experience for my guests. It was coming from a more selfish need to flex and create dishes that focused more on showing off and gaining compliments rather than the enjoyment of those eating it. Sometimes a pot of chili or grilling hamburgers can suit the needs of your guests better than a multi-course dinner, even if it won't earn you as many compliments. And being willing to make that choice can be hard, we all like to show off to some degree.
I didn’t expect this one to hit me so emotionally 💖😭💖 Love these “breaking down the basics” style videos. You clearly put so much thought and care into translating your wisdom to others. Thank you!
Lovely video. The only thing I'd disagree with is saying that it doesn't affect the flavor to garnish (I know you didn't explicitly say so, but it does feel implied) -- little bits of heterogeneity make such a massive difference in the eating experience, and good plating / garnishes like fresh herbs or a dollop of cream absolutely contribute. Similarly, your "lemon wheel in lemonade" may not affect the direct taste, but taste is 80% smell, and putting a fresh piece of lemon near my nose absolutely makes the lemonade taste fresher and better. Finally, I've mentioned this before on your videos, but I'd like to give thanks for your phrasing and framing of the ads. "paid to be mentioned" communicates the relationship between the products & yourself in such a transparent way that I hardly ever find myself clicking away. Your honesty probably costs you goodwill from the sponsors, but it earns at least my respect.
Long live tiny plates! And small plates! Because of my background my starch (rice) is often in a separate bowl and the little plate of my “main” side dish and the tiny plate holding a serving of pickled whatever always makes me happy, even when I’m eating alone.
I wish you would know how much your videos helped me in my cooking skills and have become the absolute staple if anyone asks me which cooking channel I recommend - thanks for the videos and tuesday slobs
Thoroughly enjoyed this video! Thought it was about food, and it was about so much more too! Definitely going to try to practice these fundamentals in my home!
"The act of serving fulfills itself" made me tear up a bit. I've recently started trying to cook more for friends and family and I'm constantly terrified that I'll mess up, but they always seem happy just to eat a meal with me. Thanks for the reminder Net Shaq.
when i was watching drew goodens video and then i hear him say Internet Shaquille is the bestest ever...my neck almost snapped, TY CHEF for the amazing vids
back when i was first learning to cook, without much instruction outside of my moms old cooking books, i picked up the contrast trick just from experimenting and personal preference so it’s cool to see that’s like an actual recognized technique lol
I'm kinda glad that you mentioned that not all plating is nice to people who don't like their food touching. Like I am not a big fan of my mashed potatoes making contact with anything but corn (as an example)
I think that, for solo meals, it's important to point out that countless other places in life are better when made to look nicer. Making your bed in the morning, even if you're the only one sleeping on it at night, helps make things look better, and thus makes you feel better. Lighting a scented candle for yourself and no one else makes things feel better, so it shouldn't be ignored. And exactly the same, making your own food look appealing adds value to your experience of it. If a bed with neat sheets can feel more comforting than a messy bed, then a neatly plated meal can taste better than a messy meal!
Swear on my mama, I’ve been wondering for a while if there was a really good, digestible video out there about plating…. And whaddya know, the king of just such content drops said video. 10/10
I make a lot of tasty but unappealing brown slop eg curry, chili, stews, soups, and so on, and I want to share them but they look so bad!!! This is giving me the knowledge to try to garnish them and plate them better, can't wait to try! Thank you!
Bro come on I just watched a nice and educational video about plating only to be emotionally t-boned by a beautiful, poetic passage about individuality and the humble significance of serving, I'm about cry man
That thing in fancy restaurants where theres little morsels on top or on the side? Very often achievable with candied or roasted nuts, which are generally shelf stable, no-cook, and easy to place, and super tasty. My favourite is honey roasted macadamia. In Asian cooking, spring onion is the king of garnishes - usually youd scissor snip into rounds but you can slice along the lengths into thin curly ribbons with a sharp paring knife (Chinese cooks often garnish steamed fish like this).
This is a fantastic video, and its underlying principles can be applied to pretty much any other art form as well. There's too much anxiety in what is supposed to be free expression
Per my knowledge of instructional videos (which I learned from you), this is a great one. Really felt like you care about this. Quite edifying, good Internet sir!
Best presentation advice I ever got was "salad looks boring. Throw some flowers on that bish." Now granted that chef was very, very drunk but also entirely correct.
my tip: add things that will make your food prettier and healthier at the same time, linseed oil or olive oil drizzled on top: looks more appetising and bam omega 3 fatty acids yay, flax seeds or sunflower seeds: added contrast and texture and boom fiber, turmeric adding nice colour and wow antioxidants and one of the thousands of claimed health benefits, and those are rly simple it takes about a minute to sprinkle things on top. there are more effort requiring aspects of this like adding a little bowl of veggies and fruit to the side of a meal (fresh plants look pretty) or maybe a little bowl of kimchi instead of a fatty sauce (or both) for your amazing bacteria. to sum up my point, it feels nice to make yourself a pretty treat with low effort but making it healthy makes it extra nice on many levels, so why not do both!
Get your first bag free when you subscribe at: drinktrade.com/shaquille (thanks to Trade Coffee for sponsoring)
Thanks lil nigga
Just wanted to mention this was an incredibly informative video, and my clumsy meaty fingers accidentally hit the dislike button while trying to hit the like button. Got a notification that the creator would receive my feedback, but obviously that same notification doesn’t exist when you a like a video hahah. Corrected my mistake but probably typing all this as a result of being tired from work and overthinking almost every aspect of life hahah. Great work as always
When you said "like trying to learn interior design or basic photography" I was getting ready to skip forward through a Skillshare ad. But then I remembered you never segue into an ad mid video. I appreciate that. Thanks NetShaq
It’s wild how many of these comments I get because I can’t imagine having to keep my guard up like that all the time while watching videos. It’s a little like those mistreated pets who flinch at every quick movement :(
@@internetshaquilleit sucks. i hate hovering the scrub bar to skip ads. it makes the videos with them come across as kind of sleazy
Anyone who hates this, I recommend the firefox extension sponsorblock, it'll skip all the sponsor read automatically and you'll see when they're coming up
i recommend getting an extention called sponsorblock, it automatically skips sponsorships and outlines the sponsored segment on the progress bar of the video. if you're willing to watch the sponsor and support creators, you can turn off automatic skipping and just keep the outline on the video progress bar
@@PosterityIslesNews i use that too, but unfortunately i have no such luck when watching youtube on my phone
This is one of your best videos Netshaq. I love that you explained the principles behind the tricks before explaining the tricks. I cook a lot of tasty but visually boring meals and this video made me want to try sprucing them up a bit
Thank u mister wumbologist
As a student of wumbology, hard concur.
Foreal tho I super dig the accessibility and human-y-ness of this type of content making previously fancy concepts more available
The STUDY of WUMBO
where my wumbats
Speaking the truth, preach!
The message is so much more universal than plating. Do things with intent and mindfulness.
Knowing that a choice was deliberately considered makes such a difference.
It’s like a little window into the thoughts and motivations of another person, reminding us that some people actually think about their decisions instead of doing things “just because” or falling back on a drone-like routine.
That last line.. “the act of serving fulfills itself”. I was unexpectedly choked up and tears came to my eyes.
I'm glad I wasn't the only one :)
Self love is doing a cream swirl in your autumn soup because you deserve nice things. I garnish, pose, and delicately plate all my meals in small ways. I don't take photos of it or anything, it just reinforces that I am worth the effort.
My favourite 0 effort trick is black onion seeds on plain rice, amazing black and white contrast and a very subtle allium flavour that can fit with almost any other flavours.
Black sesame seeds my beloved
Furikake also does this
Didn't know you could eat those! Good tip
I will definitely try this. I read this before and forgot what you said. Did find out there are black sesame seeds and cumin seeds. I had to come back to this comment to see what you recommended. Thanks for this.
Onions have seeds? Doesn't that make them a fruit?
Legit one of the most crucial videos I think you've ever made. This is stuff that people don't talk about for home cooks virtually ever and it's so much more concise than I think many people could have made it. It's also much easier to send people this video instead of telling them "idunno go look at plates of food from restaurant IG's and copy what they do"
I know you get this comment a lot but it is SO refreshing the way you say your sponsors have “paid to mentioned” in your video. The transparency of that compared to “this video is sponsored by” is appreciated by this viewer.
If you didn’t see it yet, you got a shoutout in Drew Gooden’s latest video- I think he called you the best food channel on TH-cam! It was a video about how everything is designed to waste time these days, and your content is an exception.
it's interesting how semantically, "[Company] paid to be mentioned in this video" and "this video is sponsored by [Company]" mean the exact same thing, but the passive voice makes it seem more indirect i guess, and "sponsored" almost acts as a euphemism for "paid"
@iykury I mean
Idk man I know the word "sponsored by" means "they paid the youtuber to put it in front of my eyes".
There always seems to be this effort to attribute malice to youtubers for accepting sponsorships when it's often a large part of their revenue.
Great video dude! Pickled Red Onions are a great garnish for a pop color and flavor contrast, especially for things like Chilaquiles too!
YOOOO!! I never thought I’d see Thee one-and-only Burger Dude here! I adore your videos and I’ve made a ton of your recipes ❤🫡
Oh man pickled onions (red or pearl) are a favorite of mine. I cook heavy foods and a lot of my family only eats meat and vegetables. Nothing brings in variation like some vinegary onions
Shallots are better most of the time imo
Not only an excellent video, but also always a pleasure to hear an iconic melee shine sprinked in (4:30)
it's also just the item pickup sound. which i think is very demonstrative of how competitive melee uses such a small portion of the game
My main takeaway is Barkley FINALLY has pinch bowls and I am now immensely happy 😊
To me, the core part of plating is what you said about doing it all. It conveys intentionality and care, even when not done very well. I’m not good at this, but I like doing a couple little things to add just a little bit of care all the way through to serving my guests.
I discovered this channel yesterday. Binging and loving it. This guy is an absolute treasure
he’s the best!!!
To have a video be such an easy lay-up for a Barkley mention, and then not mention it. That is so you haha! Great vid.
This man helped me get married and with this one he’s gonna help me get to 5 years. Thanks Internet Shaq!
list that old video!! that sandwich looks bomb
I take every single book recommendation and source in your videos deadly seriously because they’re always so enriching to my life. You once offhandedly mentioned a country living basics resource text in a short and I bought it the very next second (I buy basically nothing online) and I will be buying the book mentioned at the end of the thank you for your thoughtful book reccomdations!
Do you remember the name of the country living book?
@@MelanieOh
“Storey's Basic Country Skills: A Practical Guide to Self-Reliance”
It’s a phenomenal resource on self reliance, no matter where you live
The skirt steak cutting blew my mind. I dont know why ive never thought of doing that
I've always cut my meat on a bias because that's how I learned, but I never knew WHY everyone taught to do it that way. Now it makes so much sense, good to know moving forward
It's a good trick for cutting anything too - vegetables can go from whatever cross-section they normally have to long bois. Not just more interesting looking, but because they end up bigger you can get away with slicing them thinner too if you want!
@@cactustactics I've always seen asian home cooks regardless of country do this and wondered why, it's so nice to have a reason from this video! I would sometimes copy them and sometimes cut flat depending on the dish but it's nice that I'll be able to make a more informed choice now.
@@kinseylise8595 oh yeah, when you're making a dish where stuff cooks really fast (like stir frying) being able to make stuff thinner is important! Plus consistency is really important, so controlling the size so everything's similar helps everything cook evenly in that short timeframe
There's the eating side of it too, if you're using chopsticks or a spoon you want bite-size pieces, and it can be easier to handle longer flatter things - like a green onion is easier to grab if it's a big flat slice instead of a little round bit. There are probably a lot of specific reasons for doing stuff a certain way for a certain dish, but those are the basic ideas I think! Plus it looks nice too
that closing remarks is *chefs kiss*
Your comments on the existing material on plating echoed my exact feelings from when I previously tried to find guidance on the subject. This is so much more helpful than everything else I came across. Thanks Shaq!!
Awesome video! Thank you for mentioning my channel, appreciated! 🙏
oh my god, you have no idea how long I’ve searched for this kind of video on plating. Bless you
you have a real gift for editing, not just video, deeper sense
in the first 4 minutes, paused at 4:02, went from "how? you put it on the plate i'm at home what do you want" to "hmm" to realizing i do care, actually, to kinda feel inspired to make my food pretty more deliberately. thanks!
you always know what the people need. I've been a big fan of taking plating into account for home cooking for a while and I thank you for putting together a concise and cohesive guide!
That Tamar Adler quote at the end as a bow to tie up the video goes absolutely crazy. What a potent notion to always keep in one's back back pocket, god damn. ❤
That last quote touched my heart. I was feeling a little overwhelmed by this video, but that made everything make sense. Thank you.
When I watch your videos I leave with a laugh, a new skill, and often a new perspective that spans way beyond adobo or worm bins or whatever. Today's video especially resonated with me.
"The point of plating with intention is not to make something look fancy, it's to communicate a sense of care." I love this idea, and I love that you add a lemon wheel when you pour someone a glass of lemonade. I'm reminded of your series where you cooked dinner for your girlfriend (now wife). It's such a sweet gesture to make something for others that not only meets their basic needs but also delights them. Cooking can be an act of generosity, of care, and techniques are a vehicle to better express that care. The Tamar Adler quote at the end is stellar: "...the act of serving fulfills itself."
...and I agree about the tiny bowls.
Oh damn I remember that sandwich video. It’s been a minute 🫡
Woah true fan alert
love the ending of this one
good stuff, plating food at home doesn't need to be boring. it can be elevated using these simple tricks and principles, mainly height as you emphasised, contrast, and getting the portion size right versus the plate. Not too much, not too little, just nice.
This was solid as hell. Plating's never been something I've been overly-concerned with, but this has me mindful, at least. You missed the opportunity to do a more forward Barkley plug, though, now I'm thinking about picking up some unique dinnerware.
I remember looking for a plating guide years ago and was sad to find none, so thanks for doing this!
shaq this is one of your greatest videos yet. holy shit. once again you've been able to cut through the cruft that experts could not and teach people to fish instead of giving them one.
03:12 That's Çılbır. Red pepperflake oil on top also goes on lots of turkish dishes. Light colored soups, dumplings, even some kebabs.
As someone who's in the tism gang and can't stand to have most foods touch, these tips helped me think about how to plate with a stylistic intention that also honors my sensory needs.
That also means considering which plates i never use (because they're cramped) and plateware i love (lipped plates and sauce bowls) and culling my cabinet accordingly. It's been fun taking a new approach to how i plate my meals now that i know how to do so in a way i enjoy :-)
Respect for mentioning An Everlasting Meal. That's my favorite culinary-related book. It's so beautifully written.
Proud to say I was there for the NetShaq dresser era 🙂↕️🙂↕️
All-timer for sure, huge fan of your approach to taking something where the majority of material is inaccessible and sharing your thoughts on what's important and valuable to pull from it even though other elements are maybe too fussy for us average shmucks. Def was always of the mentality that "if it tastes good who cares what it looks like" until the sandwich video (not sure if i saw it originally or in a previous video's reference to it), I had forgotten it until now but it's pretty subtly had a big influence on how I think about food. If i'm putting it on the plate anyway, it takes no additional effort to just think about how to cut it and slap it on the plate, so even if it's just for me, or even if the benefit was miniscule, it's free.
The only other netshaq videos to change my life so longitudinally are spanish shrimp (used as a "first cooked meal" for several short or long lived relationships, ty bro), how to use a microwave, how to wash dishes, and of course, french toast pizza.
An easy beginner trick for plating pasta is to use tongs or long tweezers to twirl it inside a soup ladle before sliding the nest onto your plate.
You can stack a nest on top of another if you want more food (or if it doesn’t feel tall enough)
As an eastern-european, I love you for putting the adds last
What does being eastern European have to do with this
@@bufar most of those subscription services are not available in my part of the world, its a waste of time for me
Love this. I try to make my plates look as nice as possible at home. It doesn't take much extra time to do most of what you are talking about, and it makes eating at home more fun.
1:31 But... ZooPals make eating fun!
Duude the nostalgia
Absolute banger of a video, easily in your top 3. Great script mixed with smooth as butter editing, and filled with useful insights on a fairly esoteric from the typical home cook perspective.
You're the best netshaq. Good advice, clear concepts, an Aesop quote, and a grounded bearing. Every video you make is phenomenal.
You make the best videos. Short, to the point, and packed FULL of valuable info. Thank you
I really love those videos as they make me a better home cook. I still remember your episode about momentum which made a huge difference for me.
I feel like you are the only one with a professional background communicating all the basics to us non-professionals.
Thanks Shaq! Making my meals look visually appealing is a way that I've learned to make the work of preparing a meal more enjoyable. It feels like self care, even if it's moving my cup noodle into a bowl and chopping some green onions. Excited to try these tips out!
I often plate my food and take pictures, and they don't get posted anywhere. They wouldn't even if the photography were better because I don't do it for strangers. The plating is for me in the moment. The pictures are for me in reminiscence. I have enough issues cooking (good ol' severe executive dysfunction; I very often have to plan a meal days in advance and prep it modular-like until the actual cooking day) without being anxious over the plate not meeting someone else's standard.
I really appreciate this video. I remember something from one if your older videos, you said something along the lines that putting thought into presenting your food that you make for yourself can be positive. I like making tasty meals, but most of them look very plain or are a monotone mush. Ever since I've put a little effort into presentation and it feels like self-care for me, like a small way to show myself that I do care about, well, myself. Feeling motivated to try out some more plating techniques now 😊
Man that finishing quote hit harder than I anticipated, great quote and thank you for including it :)
I just wanted to add a thank you for the record. I use several of your recipes as my “go to” items in particular your salsa using canned tomatoes and your marinara. They are the best!
Thank you! I think with just about any new skill/hobby, the Internet is full of information, but you're right, we need fundamentals before tips/tricks, and a lack of fundamentals always make me feel lost on how to even begin. Great video!
this was exactly the next thing i needed to learn. been trying to introduce more aesthetic ways of eating, inspired by how the japanese manage to make everything so appetising, and realised plating was a big part of that. thanks for the very effective basics!
what a good video. i just watched this on my TV and switch to my phone to make this comment about how much i just love this. the end quote made me smile and feel better with stressing about presentation
I have struggled with basic plating for home cooked meals for so long! This is so helpful, thank you for all that you do!
That end quote was so beautiful it feels like the whole video was designed around it. Amazing stuff
That last part about not stressing about it is important, and something I've had to learn how to do.
I used to be someone who made everything too fancy and too extravagant. I'd do fancy garnishes and plating for everything, or do recipes that were very flashy. But I eventually realized that my need to cook like that wasn't out of a feeling of wanting the best experience for my guests. It was coming from a more selfish need to flex and create dishes that focused more on showing off and gaining compliments rather than the enjoyment of those eating it.
Sometimes a pot of chili or grilling hamburgers can suit the needs of your guests better than a multi-course dinner, even if it won't earn you as many compliments. And being willing to make that choice can be hard, we all like to show off to some degree.
I didn’t expect this one to hit me so emotionally 💖😭💖 Love these “breaking down the basics” style videos. You clearly put so much thought and care into translating your wisdom to others. Thank you!
Lovely video. The only thing I'd disagree with is saying that it doesn't affect the flavor to garnish (I know you didn't explicitly say so, but it does feel implied) -- little bits of heterogeneity make such a massive difference in the eating experience, and good plating / garnishes like fresh herbs or a dollop of cream absolutely contribute. Similarly, your "lemon wheel in lemonade" may not affect the direct taste, but taste is 80% smell, and putting a fresh piece of lemon near my nose absolutely makes the lemonade taste fresher and better.
Finally, I've mentioned this before on your videos, but I'd like to give thanks for your phrasing and framing of the ads. "paid to be mentioned" communicates the relationship between the products & yourself in such a transparent way that I hardly ever find myself clicking away. Your honesty probably costs you goodwill from the sponsors, but it earns at least my respect.
Long live tiny plates! And small plates! Because of my background my starch (rice) is often in a separate bowl and the little plate of my “main” side dish and the tiny plate holding a serving of pickled whatever always makes me happy, even when I’m eating alone.
I wish you would know how much your videos helped me in my cooking skills and have become the absolute staple if anyone asks me which cooking channel I recommend - thanks for the videos and tuesday slobs
Thoroughly enjoyed this video! Thought it was about food, and it was about so much more too! Definitely going to try to practice these fundamentals in my home!
"The act of serving fulfills itself" made me tear up a bit. I've recently started trying to cook more for friends and family and I'm constantly terrified that I'll mess up, but they always seem happy just to eat a meal with me. Thanks for the reminder Net Shaq.
amazing vid, this is like top 5 cooking youtube video stuff right here
You’ve been a wonderful source of information and style for years mate. Thank you very much.
when i was watching drew goodens video and then i hear him say Internet Shaquille is the bestest ever...my neck almost snapped, TY CHEF for the amazing vids
thank you for this! my cooking has gotten so much better recently but looked so mid, you're doing god's work
back when i was first learning to cook, without much instruction outside of my moms old cooking books, i picked up the contrast trick just from experimenting and personal preference so it’s cool to see that’s like an actual recognized technique lol
Another great video. I like to take pictures of my food but am often left unimpressed. Solid & straight to the point, with a focus on fundamentals!
You’re one of my favourite TH-camrs! Love your work :)
I'm kinda glad that you mentioned that not all plating is nice to people who don't like their food touching. Like I am not a big fan of my mashed potatoes making contact with anything but corn (as an example)
I can already tell this will be a classic I come back to often. Maybe as much as the chickpea videos
I think that, for solo meals, it's important to point out that countless other places in life are better when made to look nicer. Making your bed in the morning, even if you're the only one sleeping on it at night, helps make things look better, and thus makes you feel better. Lighting a scented candle for yourself and no one else makes things feel better, so it shouldn't be ignored.
And exactly the same, making your own food look appealing adds value to your experience of it. If a bed with neat sheets can feel more comforting than a messy bed, then a neatly plated meal can taste better than a messy meal!
Swear on my mama, I’ve been wondering for a while if there was a really good, digestible video out there about plating…. And whaddya know, the king of just such content drops said video. 10/10
This is brilliant! These are things that get the 'Ooh!", even for weekday meals. Thank you!
Ah, an everlasting meal. Such a wonderful book, love the reference.
Comes just at the time I wanted to start knowing how to plate. How serendipitous
Legitimately one of the best you've made on the channel! Plus, I have bad anxiety so that Aesop quote had me mumbling it to myself afterwards. 😭
I make a lot of tasty but unappealing brown slop eg curry, chili, stews, soups, and so on, and I want to share them but they look so bad!!! This is giving me the knowledge to try to garnish them and plate them better, can't wait to try! Thank you!
Love your videos man. You made frills feel no frills!
Seen all your videos and this is my favorite one yet. Thanks for the tips. Great stuff!
Dear god, I've been searching for a video like this forever. Tysm Shaquille.
Bro come on I just watched a nice and educational video about plating only to be emotionally t-boned by a beautiful, poetic passage about individuality and the humble significance of serving, I'm about cry man
The Netshaq golden era continues 🙇♂️👑
4:24 when will someone treat me as gently as this lemon
when you do 🙏
That thing in fancy restaurants where theres little morsels on top or on the side? Very often achievable with candied or roasted nuts, which are generally shelf stable, no-cook, and easy to place, and super tasty. My favourite is honey roasted macadamia.
In Asian cooking, spring onion is the king of garnishes - usually youd scissor snip into rounds but you can slice along the lengths into thin curly ribbons with a sharp paring knife (Chinese cooks often garnish steamed fish like this).
Fantastic video. Thanks for sharing the passion so nicely!
this is definitely one of my favorites from you
I've learned something today. It is a good day. Thank you
This is a fantastic video, and its underlying principles can be applied to pretty much any other art form as well. There's too much anxiety in what is supposed to be free expression
Phenomenology in action. Every thing that is done effects the experience of the event.
Very good video. These are the kinda videos that really help me learn
Per my knowledge of instructional videos (which I learned from you), this is a great one. Really felt like you care about this. Quite edifying, good Internet sir!
Best presentation advice I ever got was "salad looks boring. Throw some flowers on that bish." Now granted that chef was very, very drunk but also entirely correct.
no glaze but swear you’re top 10 people on this planet.
Finally! I have waited for this so long
my tip: add things that will make your food prettier and healthier at the same time, linseed oil or olive oil drizzled on top: looks more appetising and bam omega 3 fatty acids yay, flax seeds or sunflower seeds: added contrast and texture and boom fiber, turmeric adding nice colour and wow antioxidants and one of the thousands of claimed health benefits, and those are rly simple it takes about a minute to sprinkle things on top. there are more effort requiring aspects of this like adding a little bowl of veggies and fruit to the side of a meal (fresh plants look pretty) or maybe a little bowl of kimchi instead of a fatty sauce (or both) for your amazing bacteria. to sum up my point, it feels nice to make yourself a pretty treat with low effort but making it healthy makes it extra nice on many levels, so why not do both!
Wait a second. Was this all a subtle ad for Barkley??
who's that
is this a barkley deez nuts joke?
I've been curious about this for ages and you are the exact guy (other than maybe Brian Lagerstrom) to make a vid on it. Thanks!