If you dine at fine restaurants, you may notice that garniture—the garnish on dish—makes a big difference in presentation.
Garnishes can improve any dish, savory or sweet, plain or fancy—a tuna sandwich, filet mignon, plate of pasta, dish of ice cream. As with fashion, the “accessories” take a look from now to wow.
Deciding in advance on the garnish is as much a part of our planning process as the basic recipe. It’s easy to choose the right garnish, as we show in this article.
The right final touch on the plate makes people take notice. In other words, it’s not just another bowl of tomato soup.
It’s easy to keep garnishes at the ready in the pantry and the freezer. Freeze extra chives, rosemary sprigs, berries and pomegranate arils and you’ll be prepared for most dishes.
Check out our article, Garnish Glamour, for an easy roadmap.
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