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#1
07-31-2001, 04:48 PM
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 plate garnishes I would like to find a list or a book of different plate garnishes for meat and seafood dishes.It gets very boring using the same thing.We switch often but i like to get some ideals if someone would like to help? Thanks for your help charlie brown charlieb121@yahoo.com  |
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#2
07-31-2001, 06:07 PM
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 Welcome to Chef Talk, Charlie Brown. You'll find plenty of people here who can answer that (better the pros than I). I suggest you post this again in a forum such topics are typically discussed, such as Cook's Corner or Inside Scoop. Good luck! Tell us a bit about yourself.
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#3
08-01-2001, 06:46 PM
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 Hi CB, Welcome to cheftalk.
__________________ www.cakesuite.com |
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#4
08-02-2001, 05:55 PM
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| Try to use some of the same seasonings you use in you dish. try parsely. |
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#5
08-02-2001, 06:02 PM
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| CB, Stick to something that's eaten with the dish. Sauces can make a great garnish if displayed well. You can also garnish with a side. Try flourishing the veggies. Make 'em interesting. Just about anything but a twirl of lemon gets my vote. |
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#6
08-03-2001, 05:00 AM
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| Welcome Charlie Brown! do check the Inside Scoop at http://www.cheftalkcafe.com/cgi-loca...&f=3&t=000302. We ran a good discussion there about plating & garnishing. If you are interested in stacking-- that process garned lots of comments too!
__________________ Sweet Dreams!! |
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