In food artistry, the eyes must be convinced that food will be delicious before the tongue comes into contact with it. To tempt someone into eating delicious, healthy food, learn some food garnish preparation tips. Your freshly prepared dishes will be innovative, full of taste, and exploding with color. When you choose a garnish, consider four things: color, texture, shape, and taste.
Remember, when planning a romantic dinner, use your food artistry and your imagination to stimulate the senses with beautiful sights, sounds, flavors, and aromas.
Study Food Artistry
Your food artistry arsenal is limited only by your imagination. Check out your garden or the produce section of your local farmers’ market with an open mind, and browse through cuisine magazines for inspiration.
Gather some tools; there are all types of garnishing tools on the market, but just a few simple tools will be sufficient. Any of these fantastic food artistry ideas will add the proper pizzazz to your meal, though you’ll want to pair it with the food you’re serving.
- “Use a melon baller to create little delicate scoops.
- Use a vegetable peeler to make curls.
- Use a grater to create some flashy decorations.
- Squeeze sauce through the tip of a pastry bag.
- Cut butter squares or pats or make butter molds.
- Pipe mashed potatoes onto the plate.
- Take advantage of leafy lettuce.
- Sprinkle paprika on top of white foods.
- Use a sprig of parsley on plates or platters.
- Use a sprig of mint on dessert plates.
- Use vegetable shavings along the edge of a serving platter of meat.
- Use slices of oranges and lemons to perk up any meat.”
Food Artistry Zest and Crowns
Zest is the outermost layer of a citrus fruit, which holds many aromatic oils and taste, adding a fruity kick to whatever it garnishes or is mixed with. There are many ways to remove this outer layer, but the most common are creatively called zesting. The simplest way to zest citrus is to use a zester, a tool with very small holes at its top to cut shallow ribbons out of fruit. A vegetable peeler and a box grater can also be used to zest; however, a citrus zester will yield the best results.
Food Artistry Color Greens
You can serve the salad on a large plate, silver tray, or in a decorative serving bowl. If you don’t have time to prepare your salad dressing, don’t put your bottles of dressing on the table. You can toss the entire salad with sauce before serving or pour a selection of condiments into creamers or small bowls to serve with attractive, small ladles or spoons. Add a splash of color or contrasting texture.
- Some common salad vegetables and lettuces are arugula, Belgian endive, bibb lettuce, Boston lettuce, chickory, curly parsley, endive, escarole, green leaf, iceberg lettuce, kale, mesclun mix, plain parsley, red leaf, romaine, spinach, and watercress.
- Garnish your salad with an extra touch of color with any of these tropical fruits or vegetables: papaya, star fruit, chayote, yucca, pineapples, plantains, bananas, baby bananas, does, Calabasas, and kumquats.
Food Artistry Designs
Decorative garnishes are traditionally made from carrots, turnips, or potatoes to decorate appetizers, salads, entrées, and side dishes. To create a beautiful composition, you need a giant, even solid vegetables. Use only a sharp knife and your rich imagination.
- Fringed Cucumber Slices: Cut the ends off a cucumber and pare, if desired. Then pull a sharp fork firmly down the surface lengthwise. Slice thinly and chill.
- Red or Yellow Pepper Rings: Slice firm red or yellow peppers thinly crosswise, cut out all the white portions, and remove them. Crisp in ice water.
- Celery Sticks with Hearts: To include the choice heart section with each piece, slice through the entire stalk from one end to another.
- Carrot Curls: Slice a length of scraped raw carrot paper-thin with a slicer. Crisp in ice water until curled.
- Onion Rings: Slice Bermuda or Spanish onions thinly crosswise and separates into rings. Crisp in ice water.
- Minced Parsley: Fold the leaves of several stalks (washed), hold them together, and cut them fine with scissors.
- Minced Red Pepper: Wash a red pepper. Cut out the stem and seeds. Rinse with cold water and cut into strips, then cut the strips into tiny pieces.
- Radish Roses: Cut off the root end of a radish, leaving a bit of stem and leaf. Cut thin petals from stem to root and around the radish. Place in ice water to blossom.
- Latticed Vegetable: Use a lattice cutter to cut beautiful lattice slices and sticks from raw vegetables (carrots, potatoes, turnips, etc.).
Food Artistry Shapes
Learn to cut vegetables and fruits into large strips and shapes, like stars, flowers, and leaves. These details are great additions to any composition. Cut boiled carrots into shapes with special molds. Incline your knife to the left and to the right to slice small triangles.
Food Artistry Sauces
Sauces are one of the simplest garnishes because they come ready in endless colors and textures. You can use anything, from ketchup and chocolate sauce to salad dressings and homemade gravy, as a decorative sauce. Generally, American diners toss whatever sauce they desire onto their food and leave it at that, without flair or presentation.
Rejuvenate Food Artistry
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