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♥yours truly
♥culinary-lingers
♥what you say?
♥the menu, please.

click on the highlighted links above to get to the other pages. :)

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Friday, October 8, 2010

1:03 PM

"Chefs are like painters,
and need to have a proper understanding of his palette."
- Nandan Bagchi

How a food is plated or garnished gives off a deep impression and reaction to it. It even affects our perception of its taste. With that, here are some tips on food arrangement. :)
  1. Do not get carried away! ─ Having too much just depicts how messy your mind is, one has to bear in mind that the main dish is not the garnishes.
  2. Have at least two or three colours on a plate ─ You can select vegetables or fruits as accompaniments to add colour. Having accompaniments means no garnishing. The colours from the accompaniments will create an impression enough, plus it is edible. :) AND, plan your plate colours to compliment your dish as well. Imagine, tomato soup on a red bowl. Urghhh! If you are confused, it is best to stick to white. :)
  3. Plan a variety of shapes and forms ─ You would not want to place cherry tomatoes as an accompaniment to a meatball dish right? Everything seems round. With that, bear in mind of the shapes of your food, and ensure that you serve the suitable and stimulating accompaniment that compliments your dish.
  4. Strike a balance with the texture ─ Does it sounds appetizing to have a mash potato as an accompaniment to your broccoli cheese soup? Ewww... And that is why mash potato always goes along with your steak. Tender meat vs Soft smooth mash potato. YUMMY! \m/
  5. Match portion size and plate ─ If you have too small a plate, the dish would look jumbled and overcrowded. If you have too big a plate, your serving would look measly.

Food has always been open to experimentations.

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