Something nice and deep with a wide rim, for bread balancing, is perfect. You may, of course, choose to serve your stew on a plate (get you!), with (celeriac) mash or even extra vegetables.... read more ›
Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.... read more ›
Photo-Worthy Beef Stew: Plate it Perfect - YouTube... read more ›
Always plate in odd numbers. Give it a quick spritz of oil or water if the food is starting to dry out. Mix and match textures. Pour broths or sauces over the rest of the soup or stew ingredients right before serving.... see details ›
Thick, chunk-filled soups, like a hardy beef soup, retain heat and are served in shallow, wide bowls – which releases heat well. If soup has a smooth texture (pureed soup) it is served in a deep bowl – which hold heat well.... read more ›
Root vegetables such as potatoes, carrots, parsnips, beets and radishes are delicious compliments as sides for beef stew. Just make sure they're washed and seasoned and then stick them in the oven to cook them low and slow, and enjoy.... see more ›
White is a top choice for many chefs for framing their culinary creations because almost every color of food looks good on white. The colors of the food seem more vibrant and the food looks more appealing. It can be a perfect frame for any style of food. That being said, white dinnerware can also be blase'.... see details ›
White plates are the conventional restaurant choice thanks to the belief that most food is best shown off against the blank canvas of a white plate.... see details ›
Something nice and deep with a wide rim, for bread balancing, is perfect. You may, of course, choose to serve your stew on a plate (get you!), with (celeriac) mash or even extra vegetables.... continue reading ›
Consider pudding--Yorkshire, rice, vanilla, chocolate or tapioca--to provide a different texture and flavor. Pudding is another traditional dessert and can be garnished with whipped topping, fruit or mini chocolate chips.... see details ›
Common serving sizes.
|1 serving (250 g)||235|
- Too many ingredients on a plate. Let the main ingredient be the focus and let the remaining elements become supporting players.
- Too many steps to plate a dish. Plating shouldn't take longer than it takes to cook the dish. ...
- Too much food on the plate.
Garnishes to Avoid - Avoid using unappetizing garnishes like raw herbs, large chunks of citrus, and anything with a strong odor. Also, avoid garnishes that take a long time to apply.... see more ›
Plate presentation is the final step that showcases their creations. Often taken for granted or left as an afterthought, plate presentation should highlight the quality of the food and preparation techniques while engaging the diner's senses.... see details ›
- Use bigger plates. Placing your food on a larger plate will make the dish look more appetizing. ...
- Use garnishes that belong. It used to be that a sprinkle of chopped parsley was considered a garnish. ...
- Create colour contrasts. ...
- Create height. ...
- Sauce underneath. ...
- Composed plates. ...
- Don't overdo it.
- Remember your plate is your canvas.
- Arrange food items using the rule of thirds.
- Entice the eyes with visual stimulants.
- Use the sauce as paint for your plate.
- Garnish to enhance both appearance and flavor.
If you want to garnish food, use edible garnishes, like fruits, veggies, or seeds whenever you can. To garnish an appetizer or entrée, sprinkle on some sesame seeds for texture or add a lemon wheel to fish and chicken dishes. When garnishing a dessert, try adding little squares of kiwi or orange.... view details ›