spork
Head Chef
It's said that we eat with all of our senses. As a home cook, I confess that I don't pay enough attention to preparing meals that are visually appetizing. Mostly because I don't know how. A sprig of inedible parsley on the side just seems kinda lame.
Are there some basic rules? Techniques? Do you have any helpful, maybe secret, tips? To: garnish, plating, serving, presentation and other elements of creating a feast for our eyes?
Are there some basic rules? Techniques? Do you have any helpful, maybe secret, tips? To: garnish, plating, serving, presentation and other elements of creating a feast for our eyes?