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I'm feeling a little garnish...

post #1 of 21
Thread Starter 
I've been really impressed with the photos in the "What did you have for dinner" thread. I have a lousy cam, but a passion for garnishes and general presentation.

If you have a garnish or plating you are especially proud of, please post pics here. I promise not to send them to friends and family pretending they are mine (;

This is my contribution... I call it " My Mein Course" Yes, I do actually name dinner.


Edited by Pepper Grind - 3/29/15 at 4:43pm
post #2 of 21

Yes, some very nice work has been presented in the dinner thread as well as the many challenges. My plating pictures are usually marginal at best.  For some reason I really like this one of red cooked pork belly from the pork challenge.

 

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 21
Thread Starter 
Quote:
Originally Posted by teamfat View Post

Yes, some very nice work has been presented in the dinner thread as well as the many challenges. My plating pictures are usually marginal at best.  For some reason I really like this one of red cooked pork belly from the pork challenge.


Clearly, I need to check out those challenge threads.

Your pork looks absolutely delicious, and I really wish I could find such a unique looking plate. Your colors work so well together!
post #4 of 21

I'm not very good at plating but I like this one for the dramatic colors 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 21
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

I'm not very good at plating but I like this one for the dramatic colors 

Colors are immaculate! Presentation spot on. Would love to know what that salmon is resting on?
post #6 of 21
It's forbidden rice and if I remember correctly it was tossed with roasted yellow peppers and scallion.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 21


Pepper Grind    Here is some constructive thoughts. 1.   There is to much food on the plate.

 

 

            2. food goes to far up and over  to edge of plate,       3. Pepper garni is to large for the plate, 

           

            4 if you do use a large pepper fill it with parsley or watercress guest should not see the veins of the pepper     . But keep on experimenting

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 21
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

It's forbidden rice and if I remember correctly it was tossed with roasted yellow peppers and scallion.
Sounds amazing!
post #9 of 21
Thread Starter 
Quote:
Originally Posted by chefedb View Post


Pepper Grind    Here is some constructive thoughts. 1.   There is to much food on the plate.


            2. food goes to far up and over  to edge of plate,       3. Pepper garni is to large for the plate, 
           
            4 if you do use a large pepper fill it with parsley or watercress guest should not see the veins of the pepper     . But keep on experimenting

Your constructive thoughts are very much appreciated. Show me how it's done! Pics?
post #10 of 21
Chefed means that there should be some negative space on the plate. You may need to use a larger plate for the dish.

When it comes to garnish I do not like to see things on my plate that I can't eat. What do you mean for the red pepper to do here? On my plate for example the lime was used to squeeze over the fish and rice because it compliments te flavors in the dish. The avocado was edible and I stirred it into the rice. You pepper looks pretty but how does one eat a big raw empty pepper? Is one meant to stuff the pepper with the noodles?

Just questions to ask ourselves. Inedible garnish was big in the 80's but you don't see it much anymore.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #11 of 21
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

Chefed means that there should be some negative space on the plate. You may need to use a larger plate for the dish.

When it comes to garnish I do not like to see things on my plate that I can't eat. What do you mean for the red pepper to do here? On my plate for example the lime was used to squeeze over the fish and rice because it compliments te flavors in the dish. The avocado was edible and I stirred it into the rice. You pepper looks pretty but how does one eat a big raw empty pepper? Is one meant to stuff the pepper with the noodles?

Just questions to ask ourselves. Inedible garnish was big in the 80's but you don't see it much anymore.

It's a fair and logical critique, however I wasn't looking for that in this instance. My intent was to encourage others to maybe put some pics up that made them smile. I knew the big red pepper was silly, but I still love it for many reasons I can't explain.

That said, you are being honest and I don't fault you for that. I could stand to learn a few things from you, I'm sure. I do remain very proud of my big weird 80's pepper plate with too much food on it, though(;
Edited by Pepper Grind - 3/30/15 at 12:16pm
post #12 of 21

Fair enough! I'd eat it.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #13 of 21
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

Fair enough! I'd eat it.

Haha! The garnish is optional depending how hungry you are. The seeds contain the most nutrients. Just sayin'!
post #14 of 21

I eat raw peppers almost daily.  It's one of my favorite salad ingredients.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #15 of 21
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post


When it comes to garnish I do not like to see things on my plate that I can't eat. What do you mean for the red pepper to do here? On my plate for example the lime was used to squeeze over the fish and rice because it compliments te flavors in the dish. The avocado was edible and I stirred it into the rice. You pepper looks pretty but how does one eat a big raw empty pepper?

It occurred to me that I never addressed your question! Sorry about that. My thinking was color contrast. The seeds and vein remained in tact because it resembles the heart of the flower. And also, I didn't want to lose a finger.

Thanks for calling my garnish "pretty". Pleasure as always to read your thoughts.
post #16 of 21
You don't need a knife to carve out the ribs and seeds. Use a spoon and your finger. Sometimes I rinse it too if those little seeds won't get out.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #17 of 21

I think to be fair to @Pepper Grind almost every culinary school I've seen through friends still puts some focus on the idea of inedible garnishes as part of the business of presenting food for things like banquets, weddings, etc. It is very much alive and well in those settings but I can agree with @Koukouvagia that on an individual diners plate ornate inedible garnishes have gone out of style.

 

A while back @petalsandcoco posted a nifty edible potato garnish you would probably like:

 

Potato Garnish
started on 11/17/14 last post 03/15/15 at 5:57am 8 replies 313 views
post #18 of 21

Do you remember this thread?

Plating concept thread "Straight Lines"
started on 03/01/14 last post 03/15/14 at 8:58am 51 replies 3470 views
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #19 of 21
Quote:
Originally Posted by ordo View Post
 

Do you remember this thread?

Plating concept thread "Straight Lines"
started on 03/01/14 last post 03/15/14 at 8:58am 51 replies 3470 views

 

I seem to recall it.. in a far and distant land.. :)

post #20 of 21

@Pepper Grind

 

So much can be said about adding garnish and about plating. One thing I try to do is to always integrate garnish in the dish. There's no such thing as a plate plus garnish, it has to be one.
In the picture you posted, I would encourage you to do another dish using a bell pepper cut like that. My suggestion would be to use it as a "source" from which interior your food starts flowing in a small stream, getting more and more wider further away. Try to plate quickly without hesitation adding just a bit at a time. This sequential adding food will stimulate your judgement when to stop adding while doing it and always keep in mind; less is more! A plate best looks like it's done nonchalantly but never as if it's thrown on the plate.

 

Also, take it as a general rule when using plates with no rim, to use only 1/3th or only 2/3th of the surface available. It has nothing to do with using so called blanc or negative space but so much more to do with a natural perception of harmony called Golden Ratio (I'm not going into that anymore).

 

When using garnish, use it as a complement to the dish, or to echo what's already in the dish, or to add a surprise. There's probably many more reasons why garnish is important. In summer you might add some fresh herbs to simply give it a fresh look and taste etc.

 

A few examples;

- Pasta verde with smoked salmon and salmon roe

If you look at the whole plate, you will notice that only 1/3th of the plate (in fact it's a bowl) is used. The roe is used as a garnish but it is complementary to the dish and it echoes the addition of smoked salmon. The whole plating is done very careful in the shortest time possible but it has to still look as if no effort has been done to plate it.

 

 

- Red beet with burnt feta, pistacchios and fresh oregano

Here, 2/3ths of the plate is used and it's all done very nonchalantly and very quick, keeping in mind to not cover more than the intended 2/3ths of the plate. The sprinkle of chopped pistacchios doesn't brake that rule at all, it simply emphasis this partition! Both pistacchios and oregano are used to complement the dish. Also, adding a crunchy element to a dish like nuts etc. makes a dish exiting!

 

 

 

- Pork chop with leeks in a gorgonzola sauce and polenta fries

Again a 2/3th occupation, so to speak, but a little off-center. When doing that, keep everything together instead of putting it here and there. Here I used an element of surprise; the polenta fries presented as a classic "pomme Pont-Neuf" presentation (classically only done with thick potato fries). Again, the crunchy polenta is added to make a variation on textures on the plate; remember, crunchy makes a dish exiting.

Try to cut all elements on the dish harmoniously to each other; plating starts at the "mise en place".

 

 

Keep on trying and let nobody stand in your way to experiment and to make a lot of mistakes, it's the only way to get skilled; get cracking. Remember, experience is the sum of our mistakes! Get your inspiration from others and steal with your eyes. Sooner or later you will discover some rules of your own or from others.

I steal everywhere and I have this Pinterest page to prove it; https://nl.pinterest.com/ChrisBelgium1/food/

Pinterest is the best source for looking at plating concepts imo!

post #21 of 21
Quote:
Originally Posted by ChrisBelgium View Post
 

I steal everywhere and I have this Pinterest page to prove it; https://nl.pinterest.com/ChrisBelgium1/food/

 

I just stole your page to my bookmarks! I think in academia they just refer to that as "researching" :D


Edited by eastshores - 3/31/15 at 8:27am
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