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If you admire the fancy plate decoration done by fine chefs, here’s a tip: It’s easy to makes everyday food look quite spectacular!
There are three easy steps:
1. Consider placing a bright-colored sauce or purée atop the plate, under the food. If you’re not using a sauce, try a circular or zig-zag drizzle.
2. Add a garnish/garnishes around the rim of a plate.
3. Top with herbs (chiffonade, leaves or sprigs), microgreens or sprouts.
Just decide on what you want to garnish your plate. Choose from:
Caviar/roe: lumpfish, salmon roe, whitefish (plain or flavor-infused)
Cress, microgreens or sprouts
Spices—chili flakes, mustard seeds, pink peppercorns
Balsamic or flavored vinegar
Flavored or plain olive oil
DRIZZLES & DROPLETS
Grilled fish garnished with a bit of everything: balsamic droplets, pomegranate arils. Photo courtesy Rock Center Café | NYC.
Seasoned mayonnaise or aïoli
Vegetable or fruit purée
A simpler version: roast lamb on a bed of sunchoke purée with red sorrel and tatsoi. Photo courtesy Pom Wonderful.
BEDS FOR PROTEINS
Chopped or diced vegetables, raw or cooked
Sauces or coulis (strained purée)
Grains and legumes (look for color: red rice, yellow lentils, e.g.)
Grain and legume/vegetable blends (rice and beans, succotash)
Mashed or puréed vegetables
MORE GARNISH TIPS
Collect photos and keep them in a file in the kitchen.
Check out our many garnish ideas for both sweet and savory dishes, and a separate article on soup garnishes.
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