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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:
Heart-shape ice cream scoop
Cube-shape ice cream scoop
Is there something special for your favorite cook?
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