TIP OF THE DAY: Festive Food Presentation | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food AdventuresTIP OF THE DAY: Festive Food Presentation | The Nibble Webzine Of Food Adventures
Make your food look more beautiful this holiday season.
Sometimes, exciting food isn’t about complex cooking skills, but in an artistic outlook. The difference between your presentation and that at a fine restaurant may simply be a colorful and imaginative garnish.
This red snapper from Aureole in New York City uses two chef techniques:
Plating the protein atop the vegetables or starch
Scattering bits of fruits, vegetables, flowers, nuts and/or drops of purée from a squeeze bottle or piping bag
In this dish, red snapper was placed upon a molded circle of pea puree. The edible garnish includes corn kernels,sprouts, tomato (you can use red bell pepper) and zucchini.
The result: edible art.
Food presentation counts in this dish of red snapper with artistic garnish. Photo courtesy Aureole | NYC.
Fine restaurants buy much of their equipment at J.B. Prince. Serious cooks (and serious eaters) will enjoy perusing the website. We’d like Santa to bring us: