Gar­nish your meals

The Progress-Index Weekend - - FOOD -

For those who love to en­ter­tain or just want their culi­nary mas­ter­pieces to look as good as they taste, the art of plat­ing your food, as many top chefs at­test, is nearly as im­por­tant as the fla­vor.

Here are five of the most use­ful, and beau­ti­ful, meth­ods of gar­nish­ing vir­tu­ally any en­tree, ac­cord­ing to www.chef­sean­bone.com: A sprig of rose­mary or mint: A great op­tion for meat dishes, soups or any­thing where you need a lit­tle green.

Sliced lemon or lime: A clas­sic method that is of­ten over­looked.

Dried chilies: A per­fect vis­ual com­pli­ment to any south­west­ern meal.

A driz­zle of sauce: A few drops or splashes of a col­or­ful sauce help fill in the empty parts of a plate.

Grated cheese: Not only can grated cheese bring out a lovely fla­vor, it also adds tex­ture and style.

FREEPIK

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.