Knowing how to garnish food can be confusing for those who have never tried it before. To garnish, it's usually best to use a simple colorful ingredient, so don't feel the need to make a complicated new recipe to match your dishes. If you are looking for more engaging ideas, there are so many creative options to try with any type of appetizer or dessert.
Steps
Method 1 of 4: Choose a Gasket
Step 1. Use edible toppings as much as possible
Toppings aren't just for decoration, they can also add new flavors and textures to the dishes you're preparing. Using edible toppings also avoids the hassle of having to remove them before eating.
Step 2. Make sure all inedible toppings are easily identifiable and removable
Cocktail umbrellas and birthday candles are common examples of inedible toppings that are difficult to replace with edible material. However, these items are obviously inedible and easily removed from food, so there's little chance anyone will eat them. Make sure any other inedible ingredients you use have these same characteristics.
Step 3. Determine whether to use strong or mild flavors
Delicate dishes pair with herbal or spice toppings, but not all decorations need to have a strong flavor. If the food already has a strong flavor, it is usually best to avoid flavorful toppings that could clash with other ingredients.
Step 4. Vary the color and texture
Choose a color that contrasts with that of the food on the plate, so that the garnish is more visible and attractive. Likewise, a little crunchy vegetable adds variety and interest to a fluffy, fluffy dish.
Toppings made from two different ingredients can be arranged in alternating layers on the plate, creating a contrast between the two colors. Try slices of tomatoes and cucumbers, or jelly cubes of two different colors
Step 5. Place the gasket on the pan
The decoration more easily attracts the attention of diners if it contrasts with the rest. If the food itself contains various colors, place the garnish directly on the plate or bowl. Most decorations look good on white dinnerware, but brightly colored trimmings also look good on dark ceramic plates.
Remember that the garnish is usually used to enhance and embellish the serving dish, it does not have to be an artistic project that obscures everything else. Two or three pieces of garnish arranged at intervals are more attractive than a continuous decoration around the edge of the plate or an excessive garnish
Step 6. Don't neglect the serving temperature
Frozen toppings can melt if placed next to hot food; even if it does not deform, a large cold garnish can be unpleasant to eat with a hot soup; a warm garnish probably doesn't go well with a cold dessert.
Method 2 of 4: Garnish with Fruit
Step 1. Learn when to use fruit-based toppings
Most fruits are sweet, so they are great for decorating desserts or salads when used in small quantities. Citrus fruits, such as lemons and limes, are excellent for adding color and flavor to lightly flavored fish and meat dishes, as well as other fruits and desserts.
Citrus fruits can be made into attractive toppings by simply cutting them into thin slices, wedges, or spirals. Below you will find advice on the preparation of other fruits
Step 2. Make some simple fruit squares
Choose a firm fruit in wedges with a varied internal appearance, such as an orange or kiwi. Pull out a rectangular block from the center of the fruit, then cut the remaining one into regular squares.
Use various types of fruit of different colors and varieties. They can also be simpler-looking fruits, such as cantaloupe or mango, cut into squares or hollowed out into balls with a melon knife
Step 3. Make a strawberry fan
Wash and dry a strawberry. Using a kitchen knife, cut four or five slices from the tip of the strawberry to the top, but leave a small piece intact around the stem. Gently cut the strawberry slices into a fan shape on the plate you want to decorate.
Step 4. Cut a maraschino cherry to form a flower
Cut a cherry two-thirds along the fruit. Rotate the cherry and make two cuts, dividing it into six "petals" without separating them from each other. Carefully spread the petals out and gently press them onto the plate.
Optionally, add a small piece of candied fruit or other edible material to the center, placing a mint or two leaves underneath
Step 5. Make sugary fruit toppings
Wash all the fruit, then pat it dry with a paper towel. Separate an egg white in a bowl and beat until fluffy. Brush the egg white over the fruit to create a thin, even layer, then sprinkle it with white sugar to give it a frozen look.
Step 6. Make a swan out of apple
If you have some time on your hands and a sharp knife, make a swan shape from an apple, as described in the English article you'll find on wikiHow. Instead of apples, large radishes and other hard and large vegetables or fruits can be used.
Other intricate designs can serve as centerpieces or trimmings for special occasions. You can search online by looking for instructions for making Thai designs or by searching for "food art"
Method 3 of 4: Garnish with Vegetables, Flowers and Herbs
Step 1. Use these ingredients for savory dishes
Vegetables and flowers make excellent garnishes for salads, meats, vegetable dishes, pasta and rice. If you're not sure which vegetable or flower to use, choose one you've used as an ingredient in your dish, or opt for a mild-flavored vegetable, such as cucumber or daikon radish.
Step 2. With a carrot or cucumber, make a flower
Wash half of a cucumber or carrot, peeling off any dirty or uneven skin. Use a kitchen knife to cut a strip along the length of the vegetable, but don't cut it all the way. Repeat this to form a series of "petals" around the carrot or cucumber. If there is space, make a second inner layer of petals in the same way. Remove the thicker inner part and gently fold the petals outwards.
Step 3. Make a rose using a tomato
Peel the skin of the tomato in a long spiral stripe from end to end, gradually making the strip tighter and tighter. Curl this flap of leather into a tight curl, then release it to form the shape of a flower. You may need to tuck the narrow end between two folds of the spiral to hold it in place, or use a toothpick to secure it more securely.
Step 4. Connect a chain of plant rings
White onions, all peppers and even hollowed out cucumbers can easily be cut into slices. Make them more imaginative by cutting a slit in each ring and forming a chain of interlocking pieces to put on top of the food or around the serving plate.
Step 5. Use food coloring to make a topping with the onions
Slice a white onion into wedges, but leave the root at the base to hold them together. Soak the onion in hot water to make it solid and to reduce the strong odor, then soak it in food coloring for twenty to thirty minutes so that it develops very attractive muted colors.
Step 6. Choose edible flowers
Violets, roses, geraniums, daisies, and nasturtiums are all examples of edible flowers, but be wary of other flowers you might want to add to food, as some of them are toxic. Never eat flowers grown near roads or other sources of pollution, flowers grown with pesticides, or flowers of unidentified species. Only some flowers are edible, and even those that you can eat should be used sparingly as they can cause digestive problems. That said, a flower bud is at the same time one of the simplest and most attractive toppings available.
The flavor of a flower can change depending on the variety, the time of year and the environment in which it was grown. Taste a petal before using the flower as a garnish, even if you've eaten that variety of flowers before
Step 7. Use a sprig of herbs
One of the simplest and most common toppings is a bunch of parsley. It is a great addition to dishes with rich or heavy flavors, for example meat based, because the dish is balanced with a natural and lighter ingredient. You can also use rosemary, mint, or other herbs, but remember to remove the inedible stems first.
Sometimes, a sprinkling of ground herbs or spices is all a dish needs to be enjoyable. Paprika, chilli powder, and turmeric all have bright enough colors to make excellent garnishes on their own
Method 4 of 4: Garnish with Dessert Ingredients
Step 1. Use a splash of chocolate to create shapes
You can sprinkle it in a zigzag pattern directly on desserts or plates, using melted chocolate or chocolate syrup. To create more intricate designs, try using a tube of melted chocolate by spreading it on a baking sheet lined with parchment paper. Carefully transfer the baking sheet to the refrigerator or freezer for about ten minutes or until the chocolate has cooled and solidified. Spread these designs vertically over ice cream or arrange them evenly on a cold dessert just before serving.
Use white, dark, or milk chocolate to vary the look of your garnish
Step 2. Dip the fruit in the chocolate
Strawberries, grapes, or any other diced fruit can be dipped in chocolate, then let it refrigerate and harden until it becomes a delicious dessert. Place the cubes on skewers in a fan shape and attach the other end of the skewer to a halved melon containing fruit salad or other dessert.
Step 3. Coat edible flowers with a layer of sugar
Use an edible flower grown without pesticides, preferably with a pleasant scent. Beat an egg white until it forms a foam, then with the help of a brush cover the flower. Sprinkle white granulated sugar over the flower and use it sparingly as a garnish for rice pudding or other desserts.
Step 4. Use the colored gelatin in the molds
Any flavored liquid can be mixed with gelatin powder, from herbal teas to fruit juices. Heat the gelatin according to the instructions on the package, then pour it into molds and let it cool until it solidifies. If you don't have decorative molds at home, manually cut the jelly into cubes, diamonds, or other shapes.
