The appearance and placement of food on a dish or on a plate are essential to assess its quality and taste. No wonder they say that we "eat with our eyes." An important role is played by side dishes to the main dishes, which give them temptation, cause special interest.
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Garnishes should be recognizable, fully edible, fragrant, colorful, compatible with the main course and easily digestible. It is good when the side dish is contrasted in color and at the same time complements the main product.
With the help of an ordinary knife, you can quickly make a picturesque vegetable bouquet. You can make a tropical palm tree from cucumbers and sweet peppers, and miniature fungi from radishes.
Some tips for preparing a decorative side dish
Soak in water with ice carrots, radishes, feather green onions. A vegetable garnish placed in a plate will retain freshness and shine if sprinkled with cool water.
You can make butter as follows: make it soft in a water bath, and beat with a spatula from a tree into a homogeneous mixture. Squeeze the oil out of the cone-shaped bag in the form of flowers, as well as in the prepared bread molds. It’s nice to tint the whipped butter with a food coloring.
Garnish should be decorated with a palette of vegetables of various colors. Blanch or cook vegetables, adding citric acid to maintain color. Cut small vegetable balls in a special form, spread on a heated porcelain saucer with rainbow colors.
Roast in its entirety - fried turkey, fried chicken, fried young lamb, fried pig, fried game - looks spectacular if you decorate it with a special hairpin with an image of an animal. Caps of mushrooms and claws of boiled crayfish are strung on a hairpin, alternating them with beautifully chopped vegetables and boiled cocks. Beautifully decorated studs are stuck before serving in the finished roast and decorated with greens.
To decorate cold dishes, you should use peeled boiled eggs, plums, pickled vegetables, edible mushrooms. Cold jellied dishes are decorated in this way: to make beautiful curbs from the frozen color jelly, to lay out interesting figures from the jelly mass. Orange slices decorate cold dishes of turkey and game.
Sandwiches need to be decorated with lettuce, medium-sized branches of leaf parsley or dill, slices of fresh vegetables. Serve recommended on a snack plate. They are eaten at the table using a knife and fork.