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Imagine Eating Rainbows
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Imagine eating Rainbows
Does food have to be attractively presented before you can eat it, or if
it looked like something the cat threw up would it put you off even if
you knew it was nourishing and tasty?
Here are some opinions…
1) I do think we eat with our eyes first, but if I really knew something
was yummy etc and it smelled OK (another big factor) I would probably
dig in.
2) ummm... presentation is key, but I’ve made a few "cat sick" looking
meals that were just fab! and I never cast aspersions on other people's
cooking, mine can go just as bad!
In a restaurant, you expect it to taste as good as it looks. in a ready
meal, you expect it to taste better than it looks. in my cooking, you
hope that although it looks ok, it doesn't poison people!
3) No, it's got to be right and presentation is important, not as
important but it should look appetising. I enjoy cooking and I have the
time to do it, which suits me.
Never have ready made meals, total carnivore and eat meat from the
butchers every day.
4) Its got to look nice or or I wont go near it full stop.......Like
snails I just wouldn’t entertain them ughhhh! My sister has tried to get
me to try them but well....Na!!
So to myself i have to like the look of the food in front of me or its a
no go.
Chefs simply know how to compose, assemble and garnish a plate of food
so it looks really, really good.
Cooks aren’t just cooks, they are designers and, to use that overworked
term, artists. They engineer every plate so that the components are
visually harmonious, hopefully triggering a positive response even
before the first bite enters your mouth.
The process actually starts with the original recipe. More than a list
of ingredients, a quality recipe factors in textures and colors.
I know, for instance, that chicken breast will taste great in a white
wine sauce with white asparagus. But because the physical appearance of
the dish is too pale and uninspiring, I’ll add a pinch of capers,
parsley and roasted sweet peppers to give the dish more life.
I might layer the ingredients, contrasting the ovals of golden chicken
with the tubular asparagus and the round capers. Make sure to overlap
the slices of chicken so they give the composition a little bit of
height.
Save the parsley for the end, and sprinkle it not only on the chicken,
but on the exposed rim of the plate. Not only will the parsley taste
fresher this way, but it’s leafy, green look will be more prominent.
Does this sound a bit too fussy for you? Maybe so, but it’s a well-known
fact that food that looks great will probably taste great.
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Green Cheese Soup
Only four ingredients, so you can show off to friends and family. |
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Kedgeree
An easy versatile dish of rice and fish, very tasty and so simple to create |
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