What's the correct way to garnish with greens?
So a number of dishes I've constructed have called for me to garnish the final dish with a bit of parsley or mint or something similar for color or taste or overall visual appeal. However, it seems my technique in this area is slightly off and it always ends up looking like I just trimmed the hedges over my plate.
How to best do this? Chop them into tiny bits? Whole leaves? Large pile in the center?
Best Answer
The key is how you expect the person to eat it.
Some garnishes are not for eating at all - the sprig of mint or entire stalk of rosemary that the eater is expected to just remove and set aside. I don't do this - and plenty of judges on plenty of cooking shows have intoned "never put anything on the plate that I am not supposed to eat" - but if you do, make it as large as possible and just one piece so it's easy to remove.
Assuming I'm supposed to eat it, am I supposed to get a little in each bite? Cut it up small. Am I supposed to get rather a lot in each bite? Leave it bigger. Is it a herb that tastes different chopped than whole? If so, which way do you want it to taste?
If the item is picked up to eat (eg an hors d'oeuvre) then typically you leave the pieces larger so they're less likely to cascade off. Search for images of chive garnish and you'll see tons of teeny little pieces on a tomato salad, and single or double 2" pieces draped across a devilled egg.
Above all, practice and confidence. If you know why you're putting parsley, mint, cilantro or chives on the plate at the last minute, you'll also know what size, how many, and whether they are in one little pile or all over. And when you know all that you'll bring out the plate with confidence.
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How do you properly garnish?
If you want to garnish food, use edible garnishes, like fruits, veggies, or seeds whenever you can. To garnish an appetizer or entr\xe9e, sprinkle on some sesame seeds for texture or add a lemon wheel to fish and chicken dishes. When garnishing a dessert, try adding little squares of kiwi or orange.What are the rules in garnishing salads?
Three Rules For Garnishing a Plate- Garnishes should always be functional. If you can't eat it, it doesn't belong on the plate. ...
- Garnishes should always enhance the primary ingredient. ...
- Garnishes should always add contrasting colors, textures and overall interest.
What is a good green garnish?
Basil. Among the easiest herbs to grow, basil tastes great as a garnish because of its licorice-like flavor. The more you pinch basil, the more it grows.What is the green stuff sprinkled on food?
Usually it's parsley. Sometimes oregano or thyme. There are some occasions that call for it. At fine dining restaurants we can expect a sprig of this and a dollop of that, even if it is inedible.Minecraft wait what meme part 255 (Steve's heart)
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Answer 2
Next time you go to a fine dining establishment, I would pay close attention to when food is served to you or walk near the kitchen where they garnish the food before serving. I realize, like catja's comment, that certain categories have different styles of garnish but this is a start.
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