Beautifully decorated dishes This is why in thisarea, as in all others, expert advice is always a certain guarantee of success. The ability to make a dish beautiful is one of the elements of cooking. For this, jewelry made of a wide variety of products (vegetables, herbs, fruits, etc.) is used. These decorations can represent themselves independent dishes: in the first case, they will be snacks, salads or fruits for dessert, in the second - just decorations that are placed on plates or on a table (lunch or with cold appetizers). Kitchen tools Before you start direct manufacture of the jewelry chosen by you, make sure that you have at your fingertips the tools necessary for this. The most complete set includes sharp knives, scissors, so-called Parisian potato spoons (round, with sharp cutting edges), egg, a knife for removing peel from citrus, special gadgetry, for removal apple cores, several metal cookie shapes and nozzles for a confectionery bag or syringe, and a brush. Do not be embarrassed by this long list - most often we are talking about tools that can be easily purchased at any specialized store. The rules that must be observed. Finally, you have purchased all the necessary kitchen tools. However, this is not enough to immediately move into the category of masters for decorating dishes. There are certain rules, observance of which will allow your culinary creations to impress the guests with the proper impression. The right combination Remember the main thing: the dish and decoration that complements it must be combined with each other. In fact, most often it is enough to adhere to the generally accepted combination of certain products, and originality must provide the decoration itself. So, potatoes - but in the form of mushrooms or buttercups - perfectly complement the meat. Lemon in the form of a rose or butterfly decorates dishes from fish and seafood. Simply very often, to achieve the best effect, you have to limit the number of jewelry. Some dishes look much better in their natural form. If the main thing is, the "crown" dish is beautifully decorated and looks great, do not underestimate the effect produced by it, overloading with all sorts of finish the rest of the dish. Location of individual elements Carefully consider where and how all the decor elements will be located. Remember that any dish with decoration attracts much more attention than without it. Choose a dish that can not compete in beauty with cooked and decorated with your dish. Color harmonyTo make your jewelry look more effective, resort to contrasting color combinations. To obtain a green color, use vegetables such as leeks, cucumbers, parsley or watercress, orange - carrots, red - tomatoes or beet juice, white - hard-boiled eggs or turnips ... Everything else is finished by your imagination. It is useful to have in the kitchen also a seasoning patrel (patrel): with its help you can color brown vegetables of neutral colors, for example, potatoes.
Sharpen, accuracy and accuracywill be attractive if they are done neatly. Cut out the individual pieces of jewelry from the products, make sure that the lines of the decorative cutouts are clear and concise, use as far as possible various forms for excavation. Regular sharpen knives. In addition, before serving dishes on the table, do not forget to wipe the edges of the plates. Used products The base products used to create jewelry are not always designed to be eaten. For the manufacture of various ornaments and their parts, raw foods are often used, which can not be culinary, as they lose their decorative qualities. For example, raw, so hard, potatoes or turnips are used to create white flowers, and red flowers are cut from raw beets. The same applies to carrots, which must be moist and fresh, so that it is easy to make various sculptural shapes from it. Lettuce leaves, bay leaves, mint, onion, sherry, leek, cucumber or sweet pepper skin can be successfully used for making leaves and stems of culinary flowers. And finally, lemons, oranges, watermelons, melons easily turn into all kinds of baskets, sailboats, in funny animals. The combination of taste and color
Color, as a rule, serves as one of the meanscreating or emphasizing the taste of food. If you need to resort to dyes, use natural products that are pleasant to color and taste. For example, to tint vegetables, saffron and other spices (paprika, curry) are used, and to add the sauces, in particular mayonnaise, to the desired color, they add ketchup, tomato paste. In addition, mayonnaise, which is often served with cold fish, fresh vegetables or hard-boiled eggs, can be dyed green with parsley juice or with finely chopped spinach leaves. For hot dishes, decorations are prepared in advance. After all, they should be placed as quickly as possible until the food is not cold. Otherwise, it will lose most of its taste. Right before serving dishes from fish, meat, grilled on a grill or a bird's spit, "walk" on them with a slightly dampened brush in the vegetable oil. It will give a toasted crust shine and make the dishes even more appetizing. To enhance the color and shine of cold dishes and snacks, they are covered with a thin layer of food gelatin.
