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Old 04-28-2008, 02:13 AM   #11
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I've been looking for lots of pictures of plating and presentation, and the resounding commonality with everything I've found seems to be a contrast of either color or shape. Either contrast in color with the plate or the ingredients. Like...skewers on a bed of spinach. Which isn't exactly a garnish. But maybe you'll have a dark dish that you can garnish with something light colored or something thick and fat with long thing slices of chives or ginger on top.
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Old 04-28-2008, 02:30 PM   #12
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Could not live without my zester---I use it for so many dishes and recipes

I couldnt agree more! Nothing looks better than some fresh zest to compliment a dish.
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Old 04-30-2008, 10:57 AM   #13
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Thanks everyone. I think it's time for an experiment :-) (I do so love it when I get to run little experiments that involve something I can eat :-p)

Mike
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Old 04-30-2008, 11:18 AM   #14
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I explain a technique here for whole chive. Crab Cake Prototype
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Old 04-30-2008, 12:38 PM   #15
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I am in the less is more camp. ALSO, I believe the garnish MUST be eatable, not something to just be pushed aside, or trashed.

Too much garnish is garish and really hokey in my opinion. clean, eye appealing, and esthetically pleasing. Do the ingredients justice by not clowning them up.
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Old 04-30-2008, 02:24 PM   #16
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When I garnish a plate for presentation, I either garnish the food or the plate, keeping the general flavours in sync.

Think height when it comes to garnishing the food. Garnishes can become outdated, too. Paprika reminds me of the 50s, while lemon wheels remind me of the 70s.

Herbs make wonderful plate garnishes, simply chop and dust the entire plate. Take thinly silced cucumber and wrap it around a salad, holding the contents in place. Use edible flower for a fruit plate. Tomato roses are out, but a tiny grape tomato wrapped with a chive is in. Lemon wheels are out, but a segmented lemon, fanned, is in.

Take fresh mint leaves, dip in frothy egg whites, and then in sugar for a lamb chop plate. Put grated parmesan cheese on a piece of waxed paper, microwave till melted, cool and peel off to garnish a pasta plate.

Food is art.....be creative.
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Old 05-01-2008, 08:30 PM   #17
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I understand flavour, but I can't garnish food so it looks nice. Does anyone know of any websites, books, or advice I can use to make my food look pretty?
When you tell us what dish you wish to garnish, we might be able to tell you how to present a cornucopias of flavour/delight inherent in your dish!!!!!!!!

What are you trying to do???
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Old 05-01-2008, 09:13 PM   #18
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This is the book I have, and it really has great ideas and instructions.

Amazon.com: The Fine Art of Garnishing: Jerry Crowley: Books
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Old 05-01-2008, 09:16 PM   #19
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This is the book I have, and it really has great ideas and instructions.

Amazon.com: The Fine Art of Garnishing: Jerry Crowley: Books
I have that same book, Connie. It's a blast! So much fun.
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Old 05-02-2008, 02:48 AM   #20
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I have that same book, Connie. It's a blast! So much fun.
I vacillate on the issue of garnishes; occasionally I'll go all-out on some foofoo stuff, but then I'll pull it back and adopt a minimalist approach. Overall I think a "Philip Glass" approach is best (even though I don't like his music).
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