Yield: 1 servings
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The key word to remember when choosing a garnish is 'complimentary'.
The garnish should compliment the food it is placed with, not only in color, but in texture, size and taste. The garnish around a main dish should never mask or overpower the flavor of the food being presented. When carefully selected and well prepared, food will be attractive by virtue of its own natural goodness. A cook who wants the meal to look as good as it tastes and taste as good as it looks will learn to think color, size, texture and shape when choosing the best garnish for adding a new dimension to the food and to the whole meal. Good food, well prepared, coupled with good design involving color, form and pleasing combinations all add up to a successfully garnished meal. Garnishes, as a rule, should not only be edible and attractive, they should also be tasty. As with most rules, there are exceptions; when using a garnish around a main dish such as a rib roast, leg of lamb, ham, etc., it is permissilbe to use uncooked vegetables such as beets and turnips. Fresh flowers and fresh leaves are also in good taste when they are used properly. Plastic leaves and flowers will do little if anything at all, to enhance the appearance of food, so it is a good rule to stay away from anything artificial when garnishing.
Origin: The Fine Art of Garnishing, By Jerry Crowley. Shared by: Sharon Stevens, Aug/95.
Submitted By SHARON STEVENS On 08-17-95