of the eating is in the seeing," so goes an old saying when it comes to the
enjoyment of food. Indeed, food could be made satisfying to the eye (and
thereby, the palate) by using garnishes when food is presented. Fortunately,
there are a lot of foodstuffs (e.g. veggies and fruits) that could be used in a
variety of dishes. Here are a few, and the corresponding suggestions on how to
parsley and cilantro leaves.
Pluck a few leaves and place on the center of a dish, or just place beside the
food on the plate. A more artistic presentation is to place these leaves inside
a de-seeded tomato.
You can slice it into rounds, or peel it and scour it with the tines
of a fork. A problem with banana (as with apples) is that it oxidizes and
changes in color when exposed to air. Prevent this by placing the peeled bananas
in acidulated water.
a garnish can be sliced into rounds or into rings. Smaller onions can be used as
is, or artfully sliced.
can be sliced into rounds or (as is the case with smaller tomatoes) artfully cut
to represent a flower etc. Tomatoes are more often than not, not cooked when
used as a garnish.
Eggs are first hardcooked before used as a garnish. They can be
sliced into rounds, the top part cut-off in a zig-zag pattern and then filled
with another foodstuff; or finely chopped and used as a topping.
These vegetables are actually composed of a lot of small flowers or
floweretes. They can be blanched first of used raw before separating the
floweretes and used as a garnish. Whether blanched or raw, it's best to dip the
cauliflower and broccoli in cold water to make them crisp.
Unripe guavas are ideal for turning into flowers or other carved
garnishes. Like bananas and apples though, it also oxidizes easily. As such, dip
them in acidulated water to maintain color.
varieties of chili peppers can be used as is - especially if they are colorful.
However, they can also be sliced into flowers or into thin strips. They are
especially attractive in islands and oriental-inspired dishes.
oranges can be peeled and the individual sections used as garnish. They can also
be thinly-sliced into round (crosswise) and placed on top of a dish; and/or
twisted and place around the serving plate or beside the dish.