In food garnishing, the eyes must be convinced that a food will be delicious before the tongue even comes into contact with it. Eating is a sensual experience, a combination of visual anticipation, delicate presentation, and sheer physical pleasure. Even the simplest of food garnishes adds pizzazz. 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.
Showcasing the fun and artistry of garnishing foods, a lavish, comprehensive guide features step-by-step instructions for radish rosebuds and a wealth of other stunning garnishes to enhance any meal. Oder Here
Food Garnishing Makes Food Look Good
Your garnishing 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.
If you are hungry for home cooking with a creative culinary flare, try something new by using kitchen tools to add a decorative touch to your dishes. Deciding in advance on the garnish is part of the dinner seduction process. The right final touch on the plate makes them take notice and realize that they are part of something bigger than just a mere meal.
The Book of Garnishes
Techniques for preparing each garnish are shown in step-by-step photos and it describes utensils and cutters to make each creation turn out right. Full-color illustrations
Food Garnishing Process
Deciding on the garnish in advance is part of the dinner preparation process. 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 amazing garnish 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 type of meat.”
Food Garnishing Zest and Crowns
Zest is the outermost layer of a citrus fruit, which holds a lot of 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.
Vegetable peelers are coarse zesting tools, and a great deal of the bitter-tasting pith may be scraped off along with the desired zest. When using a vegetable peeler, do not press hard into the citrus to avoid removing pith. When using a box grater to zest, hold the citrus firmly in one hand and grate the zest off as if it were a chunk of cheese. Unfortunately, the grating motion will cause a large amount of juice to be forced out of the zest, lessening the zest’s aromatic taste.
You can also cut lemon crowns to garnish the food. Use a paring knife to cut the lemon with deep zigzags around the side. Cut off the base of the lemon so it will sit up straight. When the food is on the plate, use this crown or twisted slice as a garnish, and maybe sprinkle some zest on as well. When buying lemons for garnishes, look for bright yellow, firm fruits that are not too hard.
Decorative Food Garnishing Carving
Tomatoes transform beautifully into roses that lend an air of dignity and beauty to a plate. Start with a ripe red tomato; slice off the top of the tomato and set it aside. With a sharp paring knife, cut a ½-inch strip of skin, using a sawing motion and going from top to bottom to create one long strip. You must take only the skin, without breaking it. Stretch the skin on your bench and roll it around the tip of a knife to give it the shape of a rose; this step may sound hard, but it really isn’t. Serve on dinner plates as a garnish.
Small details like scallion flowers can make your presentation into something exceptional and very attractive. Choose scallions with well-developed bulbs, and then cut 3-inch lengths. Using a paring knife, make many slits into the thick end, creating thin slivers. Allow the flower to open in ice water and use to garnish seafood.
Food Garnishing Bowls and Baskets
Edible bowls are both beautiful and functional, and can be that all-important centerpiece. Hollowed-out foods make wonderful bowls for dips. Try hollowing out peppers, tomatoes, small round bread loaves, cabbages, or eggplants.
A tomato basket merely requires a firm tomato and a small sharp knife. Slice off the bottom of each tomato to make a flat base. Make two parallel vertical cuts from the top to about halfway down the fruit. Then, cut horizontally in from the “equator” on both sides. Remove the wedges of tomato, scoop out the pulp and seeds and you have a basket. For more decorative cutting, create a zigzag pattern. Fill your basket with cooked broccoli or cauliflower buds, or cut short sticks of zucchini, yellow squash, or carrots.
Even the simplest and cheapest fruits and vegetables can be turned into miniature works of art on the edge of your plate with a few deft strokes of a fruit carving knife.
- Cabbage Basket: Cut a cabbage in half and take out the flesh with a teaspoon. Fill the baskets with a salad or olives.
- Avocado for Stuffing: Remove the avocado’s pit by cutting the fruit into halves and turning them around. Avocado flesh darkens very quickly when exposed to air; to avoid this, sprinkle it with lemon juice. Crop the bottom to make it steady and then stuff it with mushrooms, shrimp, and vegetables.
Food Garnishing Heart Shaped Croutons
There is a freshness to homemade croutons and a distinctively handcrafted texture. When you realize how simple it is to make them yourself, and how special they make the soup or salad they’re served with (or in), you’ll almost surely never go back to the store-bought kind. Simple and will say, “I love you.”
- 4 slices WHITE BREAD or ARTISAN BREAD
- 3 tablespoons BUTTER or EXTRA VIRGIN OLIVE OIL
- 1 tablespoon FRESH GARLIC, peeled and minced
- 1 tablespoon GRATED PARMESAN CHEESE
- SALT and PEPPER to taste
Make shapes from bread with your favorite heart-shaped cookie cutter. Combine melted butter or olive oil with garlic, salt, and pepper. Brush on top of cutouts. Sprinkle with Parmesan cheese (optional). Bake in 350°F., oven for ten minutes or until golden brown.
Color Your Greens Food Garnishing
You can serve the salad on large plate, silver tray, or in a decorative serving bowl. If you don’t have time to prepare your own salad dressing, don’t put your bottles of dressing on the table. You can toss the entire salad with dressing before serving or pour a selection of dressings into creamers or small bowls to serve with attractive, small ladles or spoons. It would be helpful to keep good quality olives, dressings, marinated artichokes, or hearts of palm on hand to dress up a last-minute salad. If you are making a salad, for example, toss in some crisp celery slices, shredded carrot, and/or chopped sweet red peppers. Alternatively, garnish a fresh vegetable salad with a design of multicolored pepper rings, carrot curls, or radish roses. 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, edoes, calabasa, and kumquats.
Garnish and Decorating Made Easy
Tomato roses, fresh cheese on salad cucumbers, leek flowers, or melon stars learn simple step-by-step directions on how to give the final, eye-catching touch to a buffet or to your dinner table. Make a garnished plate look even more delicious with an apple swan, a carrot flower, or a horseradish rose. Veteran chef Georg Hartung not only offers creative tips for trimming the plate with fruits and vegetables, but also how to use butter and cocoa for decorations. Sections include tips for serving various kinds of skewers, cheese and ham platters, and canapes. These easy and quickly prepared “little works of art” will add to the appetizing flavor of any meal or dinner party. Order Here
Food Garnishing Vegetable 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 big, 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 the seeds. 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 the other.
- 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 separate 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 attractive lattice slices and sticks from raw vegetables (carrots, potatoes, turnips, etc.).
Food Garnishing Shapes
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.
Squiggles provide a crunchy texture to many different types of dishes such as salads, soups, entrée dishes, or desserts. Fried chow mein noodles are curly, crisp, brown noodles that come in packages or tins to keep them crunchy. They are egg noodles that have been cut into short lengths, cooked in boiling in water, and then deep fried.
Any type of long noodle or pasta will work for fried noodle squiggles, Place noodles in boiling water and cook according to package directions. Drain; chop into 4-inch lengths, then deep fry in oil until crunchy. Arrange on the plate in a creative shape.
Food Garnishing 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 simply toss whatever sauce they desire onto their food and leave it at that, without flair or presentation. Next time you are dining and want to add a sauce, try drizzling it over your food in a zigzag motion, or, if you are feeling artistic, a shape such as a bow or heart. Sauce Recipes
For an even more expert appearance to your dish, drizzle a pattern onto a plain plate before placing the food atop it. For a dessert, you might like to create a pool of chocolate sauce for it to bathe in, and drizzle more over the dessert. Dessert Sauces
Food Garnishing Imagination
Experienced cooks make it look easy, but organizing a kitchen is really a complex job. Part of making cooking easy and efficient is having all of your utensils in order and knowing where to find your flatware, spatulas, forks, plates, or even your blender at a moment’s notice.
Learning to cook doesn’t have to be a daunting task. All you need is a little imagination and the desire to learn something new. The understanding of how food works, what goes well together and how to prepare food properly will come in time, if you have the drive and patience to learn it. Cooking is an art form as much as drawing, painting or designing are, and when you learn to speak the language of cooking, you are an artist in food garnishing.
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