The appearance and placement of food on a dish or on a plate have essential value for assessment of its quality and taste. Not without reason say that we "devour with the eyes". An important role is played by garnishes to main courses which give them allure, are of particular interest.
Garnishes have to be recognizable, completely edible, fragrant, colourful, compatible to a main course and easily usvoyaema. It is good when a garnish is contrast on color and at the same time supplements a main product.
By means of an ordinary knife it is possible to make a picturesque vegetable bouquet quickly. It is possible from cucumbers and a paprika to make a tropical palm tree, and of a garden radish – tiny fungi.
Several councils for preparation of a decorative garnish
Wet in water with ice carrots, a garden radish, a feather of green onions. The vegetable garnish laid in a plate will keep freshness and gloss if to sprinkle it cool water.
It is possible to make butter so: make soft on a water bath, and shake up a scapula from a tree in a uniform mix. Squeeze out oil from a package of a cone-shaped form in the form of flowers and also in the prepared molds from bread. It is quite good to tint the shaken-up butter food color.
Garnish should be decorated with a palette from vegetables of various flowers. Blanch or cook vegetables, adding citric acid for color preservation. Cut out small vegetable balls a special form, spread on the warmed-up porcelain saucer in iridescent flowers.
Roast in the whole look – a fried turkey, roast chickens, a fried young lamb, a piglet roast, a fried game – effectively looks if to decorate it with a special hairpin with the image of an animal. On a hairpin string hats of mushrooms, claws of boiled crayfish, alternating them to beautifully cut vegetables and boiled cock combs. Beautifully issued hairpins stick before giving in ready roast and decorate it with greens.
To decorate cold dishes, it is necessary to use the peeled boiled eggs, plums, pickled vegetables, edible mushrooms. Cold jellied dishes decorate in such a way: make beautiful bordyurchik of the stiffened color jelly, spread out interesting figures from jelly weight. Decorate with orange segments cold turkey and game dishes.
Sandwiches need to be decorated with sheets of salad, medium-sized branches of sheet parsley or fennel, slices of a fresh vegetables. It is recommended to give on a snack plate. At a table they are eaten, using a knife and a fork.