PRESENTATION IS KEY
I first feast my eyes and I suppose you are all doing the same. A visual effect is fundamental when a plate or a dish is being brought to the table. The same thought is crossing our mind: “This dish looks fantastic! Let’s taste it!”
I bet that I am not the only one thinking of this when a plate of food is being presented. My eyes analyse the main ingredient and components accompanying it.
One rule to remember when you plate food is: Avoid the BLUE colour. It’s not appetising!!!
Instead I am using the natural colour from seasonal ingredients like the redness of a fresh crop of strawberries!
I like using white porcelain plates. Everything looks so much better with them! The choice of the plate’s shape depends on what you are plating. I leave it to you to decide.
I truly believe that consistency and simplicity are the golden rules in cooking. Don’t be too smart when plating. Imagine this is not just a one off. When you have to plate hundreds of plates through a week, consistency and simplicity are more effective than complexity.
NO GEL OR FOAM
I am not using foam, jelly or gel in my cooking. I can’t see the point to use a cube of something melting on my plate or a liquid which was supposed to be a foam.
EVERYTHING SHOULD BE EATEN
I am not adding any components to make the plate look nicer which will then only be left on the side of the plate at the end of the meal like a sprig of rosemary or thyme.
The star of the show is the main ingredient. It can be either a piece of slow cooked pork belly or a slice of cheesecake. But the thing to remember is to make sure that the main ingredient is not masked with others ingredients.
QUANTITY AND FLAVOUR
What is the most appetising for you? A: an overcrowded plate or B: a plate with space? I will go for option B. Of course, you must keep everything together but don’t overload the plate with unnecessary ingredients. I like to balance the flavour and quantity on my plate by promoting the main ingredient. It can be either a strawberry or a slice of terrine. Everything must go together and not mixing flavours like sea bass and pineapple. I recommend you read this book, The flavour thesaurus by Niki Segnit.
That’s all for today. Tomorrow, I will add a few more personal tips to compose a great plate of food.
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