Anyone have any idea how to make good garnishes and decorations besides sprinkling parsley all over the food? Would be really great if you guys could get me some ideas and pictures.
The actual placement of food helps a lot visually. Or if you have some sauce you could place the food in the centre and make a ring of sauce around the outside, or if you have something thicker maybe do some kind of smear before placing food on top.
Physical garnishes, not sure, for some asian foods though you could cut very thin ribbons of spring onions and garnish.
I'm making western food. In fact, I need it for my exam.
This is my horrible attempt at garnish:
[img]http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/216310_10150148990361622_602411621_6654098_8320727_n.jpg[/img]
Dijon mustard with parsley flakes. If you could suggest sauces to make for my food, it would be great!
Fish shaped crackers
[QUOTE=Ignhelper;29349016]I'm making western food. In fact, I need it for my exam.
This is my horrible attempt at garnish:
[img_thumb]http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/216310_10150148990361622_602411621_6654098_8320727_n.jpg[/img_thumb]
Dijon mustard with parsley flakes. If you could suggest sauces to make for my food, it would be great![/QUOTE]
That stuff around what I'm guessing is fish looks gnarly.
you should sear the fish, then in the same pan deglaze with rice wine, add some honey and red wine and adjust the flavor, let it reduce to a glaze and spoon a little right over top of it maybe
[QUOTE=Jah'maaun;29427051]That stuff around what I'm guessing is fish looks gnarly.[/QUOTE]
That would be his "instant" pastry dough.
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