TIP OF THE DAY: Food Plating For A Great Presentation | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food AdventuresTIP OF THE DAY: Food Plating For A Great Presentation | The Nibble Webzine Of Food Adventures
It’s easy to make your dinners look this good. Photo courtesy SeaBear.com.
We’ve suggested this before, but are returning to this tip because food plating is an effortless way to make your meals look more exciting.
Instead of placing food in three separate piles on a plate, do what some fine restaurants do: create a “skyscraper” of food, topping each item with another.
The process is easy:
Plate the base. Start with rice, beans, mashed potatoes or mashed squash, vegetables or a chunky vegetable purée.
Top it with the protein.
Crown it with a third component: a complementary garnish that can be anything from sautéed mushrooms, spiced apple slices, crisped leeks, asparagus, pickled vegetables—whatever.
Add an optional sauce. The dish above features “maître d’hôtel” sauce made of butter, lemon juice or vinegar, chopped parsley and seasonings. In France, it’s a popular accompaniment to fish, poultry and meat.
Snip fresh herbs over the dish: basil, chives, parsley, etc. (not shown in photo). We use kitchen scissors to snip them finely. They’ll add color, flavor and visual appeal.