Vegetable come in all sorts of lovely shapes and colours you probably already knew that! Some vegetables, cut thinly, will go interestingly curly if left in iced water for a little while, for instance …. Using scissors cut into thin strips without cutting all the way through. Into the iced water they will curl like a flower. Cut the flat sides from a pepper and then carefully with your knife at a sharp angle remove the flesh from the skin and save the flesh to use elsewhere — lots of ideas in my book Creative Ways to Use Up Leftovers , just saying!
Cut the skin into narrow strips and drop them into the iced water till curly. Carefully cut the chilli into narrow strips from the tip to the stalk end without cutting through the end. Remove and discard all the seeds and be prudent about where you put your hands till you have washed them. If drained well and kept cold these garnishes stay curled in the fridge till you need them. Cooked vegetables can be decorative as well as delicious ….
See here for information on frazzling! It can make a meal look more appealing, taste even better and is also a useful way of making a little meat go a long way. The easiest way to make them is to crumble by hand, with a grater or in a food processor some not too stale bread. Season as you wish and then drizzle with enough olive oil to moisten the crumbs but not too wet. Preheat a dry frying pan and when hot toss and stir the crumbs in the pan till they are crisp and golden. Drain on kitchen roll and sprinkle away.
Take this one step further and make delicious Pangrattato! Drain on kitchen roll, season and use to garnish soups, salads, sarnies and what have you. I have very firm views about croutons which are that they should be torn rather than cut. They are then interesting shapes which look pretty and also tend to be crunchier as they have more points and edges Read all about making delicious cro utons here.
Adding spoonful of a complimentary sauce or similar is another easy way to make a meal look and taste even better. A drizzle, swirl or even a few drips of a complimentary sauce or syrup can easily improve the look and taste of a dish. In addition to vitamin C, pomegranates are full of vitamin E and vitamin K that help in boosting memory.
Walnuts Walnuts are a good source of biotin, which is essential for strengthening hair and preventing hair fall. They are rich in proteins and dietary fibres and contain healthy fats like omega-3 fatty acids. Walnuts are known to reduce appetite which further helps in weight loss. They can be sprinkled on yogurts or added to muesli and porridge. Tomatoes This juicy fruit has abundant vitamin C and beta-carotene and is a good source of vitamin K, which helps in strengthening bones.
Moreover, it may lower down cholesterol LDL levels too. To garnish your dish with tomatoes, dice them into small cubes and add them to beautify your dishes. Tomatoes are full of vitamin C and beta-carotene and is a good source of vitamin K as well. Garnishes for dishes should be healthy and flavourful, rather than subtle.
Let us know which one you would try in the comments section below. Comments For the latest food news , health tips and recipes , like us on Facebook or follow us on Twitter and YouTube. Story Progress Back to home. Highlights Replace cheese with this healthy vegan food and garnish it on your soup. For the latest food news , health tips and recipes , like us on Facebook or follow us on Twitter and YouTube. As a photographer and a highly visual person, I have always been immediately drawn to a drink or a plate, for that matter that is beautifully presented.
In many ways, beauty truly is power. It has a special power over us, and it can truly improve our experiences. Garnishes add visual appeal as well as aromatics and subtle flavors to cocktails. At first glance, it might not seem like much, but the way a cocktail is presented to us is a critical component of the drinking experience.
We begin the experience with the preparation or ordering of the cocktail, developing anticipation. As the drink is carefully prepared, our senses begin to take in all of the sights, smells, sounds, and feel of the process. Finally, once shaken or stirred and strained, we garnish. A delicate spray of citrus oils from a twist, a single plump green olive submerged in a bath of gin and vermouth, a drip of heavenly Luxardo cherry syrup from three perfect, glistening cherries — these are small moments that crystallize the cocktail crafting experience and signify completion.
Now, we take in the drink with our eyes. Like picking out our clothes, the garnish styles the drink and helps to showcase a bit of its personality. Think of a petite, sharply pointed lemon twist perched on a long-stemmed up serve, or an abundance of fresh mint and edible flowers atop a mountain of crushed ice in a tiki mug. Our drinking experience is activated with taking in the beauty of the finished cocktail, and then transformed with our first sip.
The relationship between the look, feel, scent, and taste of a cocktail is like a carefully crafted dance, and when perfectly balanced and executed well, we go from simply having a drink to really having an experience.
These cocktail memories bring to mind the good company or events of the evening, in the same way that a certain song or scent can instantly transport us back to another time. Our memories and emotions are wrapped up in our senses. A garnish is defined as a decoration, an embellishment, an accent.
And while I agree with this basic definition, I think that cocktail garnishes are much more than that. Garnishes can serve many purposes. They can be simple or extravagant, edible or inedible, large or small, dropped in a drink or perhaps discarded altogether. In a bar environment, it makes sense to keep things mostly practical, but as a home mixologist, I can experiment endlessly.
Which, full disclosure, is pretty much what I do all day. In a bar, the presentation of a cocktail should enhance the drinking experience and also help to market the drink.
Garnishes and the overall cocktail presentation are really a form of marketing. What continues to fascinate me is the relationship between liquid, vessel, and garnish, and how when these three things align perfectly, the experience can be extraordinary. The point is this: a good drink is much more than just the sum of its parts! Now, on to the garnishes. I like to classify them by basic groups: twists, fruit, leaves, flowers, food, and objects. I keep twists separate from other fruit garnishes because their purpose is specifically to add the oils from the citrus peel to the drink, rather than to just add aroma or visual appeal.
Sunset Strip cocktail featuring a carved orange peel garnish. Probably the most common cocktail garnish, the citrus twist is a very simple and yet very special thing. Gently peel off a strip of orange rind with a vegetable peeler or a sharp knife, fold the edges inward with peel facing out and watch as a mist of glistening citrus oils spray from the peel. This simple application of oils can greatly enhance the flavors of a cocktail, and it can also dramatically cut through the sweetness of syrups or liqueurs.
Learn how to make several of these garnishes step-by-step in my Guide to Citrus Peel Cocktail Garnishes!
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