#Food presentation

[chasingrainbowsforever]

~ Brown and Silver ~

[fuckingrecipes]

Hello! Do you have any advice on how to properly integrate vegetables into pasta dishes? I've been trying to experiment with making my own pasta dishes lately without following a recipe, and generally they've been tasting good! But my problem is that when I chop up, cook the veggies in whatever way, and then throw them in with the cooked pasta, they tend to sink straight to the bottom when I try to mix them in. I feel like I'm missing something here 🤔 Thank you!

Veggies will naturally fall to the bottom of your noodle dish when mixed in, So, the issue you're dealing with is one of Presentation.

There's a couple ways to deal with this.

Chop your veggies up quite small (thumb-knuckle size or smaller) and integrate into the sauce however you want. You can then toss the noodles in the sauce before eating, and they should be relatively evenly distributed. Some will fall to the bottom, but you can upend the pasta as you serve it so the 'bottom' is turned around to the top, carrying the veggies with it.

Have bigger vegetable chunks in the sauce, but when serving the pasta, you toss the noodles in only a little bit of the sauce, and then ladle the rest on top. This way, you'll have more access to the big veggies, but your noodles will still be coated so there's no risk of having a patch of dry noodles.

Put dry noodles into a bowl/plate, then ladle the sauce with veggies on top of the pile. You can then garnish with cheese, herbs, bits of nuts, or whatever you want. The one eating it is responsible for mixing or not-mixing as they please. (You can also go SAUCE first, then noodles, then other stuff, it's up to you)

Restaurants cook a bunch of sauce and make noodles on-demand as the orders come in.

Method 3 is extremely popular because it's VERY EASY to do, and there's fewer dirtied dishes. You just take the ingredients, pile them on a plate, and send it out to the guest.

If it's tossed in sauce, it's done by putting a single serving of noodles into a bowl or pot with a single serving of sauce (and whatever protein/vegetables come with that dish), thoroughly tossing/flipping/mixing and then transferring all of it onto the plate. If any big chunks were in the sauce and clung to the bowl, they'll be scooped out and laid on top of the plate of pasta.

The home-kitchen method of mixing a many servings of pasta together with sauce, and doling it out onto individual plates....large chunks will fall to the bottom. There's not really a good way around that, aside from having VERY SMALL chunks or being meticulous about scooping the fallen chunks off the bottom to put onto the plate you're serving up.

Enjoy =)

[riotclitshave]

[cricketcat9]

Edible art

by japanese chef and food carving artist: Takehiro koshimoto (Gaku)

[lagycart]

bali trip - day 1.

early this month, went to bali with my besties for our yearly trip to just relax and unwind, since we couldn’t do it last year. we met at the airport very early in the morning, checked in, had breakfast at old town kopitiam, which wasn’t very nice, bought some alcohol for the trip and boarded our plane. the flight took a really long time to take off though, so we ended up being late.

lucky for us, customs and immigration at bali airport was quite fast, but then my friend’s luggage got destroyed during transit, so we had to take more time to make a report for claim. after we were done with everything, finally met up wth our driver and head for a very late lunch.

we have decided our lunch place ahead of time at ulekan, a quite fancy indonesian cuisine restaurant in canggu. their menu has quite a lot of signature indonesian dishes, so we ordered a few to share - gado gado, sate babi samcan, nasi campur royal, bebek goreng and genjer blacan. the drink menu was also quite extensive, i really enjoyed the strawberry & guava granitas, it’s so refreshing. the fresh coconut wasn’t very good according to my friend.

our food did take a while to arrive, the food presentation is top notch though, the pork belly satay is quite nice, the deep fried duck is really nice with the crispy texture, the mixed rice has a little of everything, some dishes are quite nice. however, we find that the chili here is not spicy at all, something is missing from the overall taste. and i guess this area is more catered for tourist, maybe the food taste is tailored towards tourist instead.

after lunch, we went to lifestyle and homeware stores around canggu and seminyak for shopping. and also visited the beach at seminyak around sunset to just enjoy the sea breeze and take some photos. the beach has quite a lot of people but it’s also spacious so it was quite an enjoyable thing to just walk around and just enjoy the scenery.

after we are done with window shopping, we went to merah putih for dinner, this is a fine dining restaurant which we also saw from social media. the restaurant ambiance is really dark and romantic, they gave us lights with menu just in case we couldn’t read.

we also ordered different dishes to share, however, the dishes here are small portions, so you are able to order more. we ordered fresh oysters, jangkang, urap labu, ikan bakar, kembang kol, bak pao sapi, and nasi uduk. also got ourselves cocktails, because why not, it’s also the perfect atmosphere.

the service here is really nice, they made sure to serve our drinks and food all together, the staff also checked and made sure everything was okay and we had enough food. we also got a small bowl of soup as appetizer while we wait for our food. even though the restaurant is pretty packed, our food arrived quite quickly.

we really enjoyed all the dishes we ordered, as the ingredients used are unique and the combination works perfectly. the chili and sambal given was also spicy, which further enhance the taste of all the dishes as well. this place is definitely worth trying even though it’s a little pricey, but the food served is unique and we definitely enjoyed our meal here very much.

we head to our hotel at sanur - harsono boutique resort, for check in after dinner as it was getting late and it took us about an hour drive to reach, we were also pretty tired from being out and about since early morning. once we checked in, shower and sleep comes to mind. our 2 bed room villa is awesome though, there’s king size bed in each room, with rain shower and bathtub, a living room, a kitchen and dining table and our very own private pool too. the design of the unit is quite unique and nice overall, we were definitely pleasantly surprised. the pillows had a weird smell though, so we put our one-time-use pillow cover and bedsheet on top just in case. first night ended around midnight, as we were going to be up quite early the next day.

to be continued...

[bentboxxx]

[trendynewsnow]

The Iconic Pescado a la Talla at Contramar: A Culinary Masterpiece

A Culinary Icon: Pescado a la Talla at Contramar At the heart of Mexico City’s vibrant Roma Norte neighborhood lies Contramar, a spacious and lively restaurant renowned for its breathtaking presentation of whole fish adorned with striking red and green sauces. This culinary gem has become a must-visit destination for both locals and tourists alike. During my recent visit, I witnessed the…

[trinitievent]

Planning the perfect event involves a myriad of details, with food and beverage choices standing out as a key element in creating a memorable experience. As an event planner in Hawthorne, California, it's essential to balance deliciousness with variety, ensuring every guest leaves satisfied. Thoughtful food and beverage planning requires understanding your audience's preferences, dietary needs, and the event's overall theme.

[thingsorganizedneatly]

Did you know that there is a Toaster Museum????

[chasingrainbowsforever]

~ Truffle Fries ~

[clouvu]

Cooking up an older Clervie outfit design so I don't have to keep drawing her looking like her child self but Long

[eat24kochi]

The Art of Food Presentation

The Art of Food Presentation is a skill that can make all the difference when it comes to enjoying a meal. When the presentation of a dish is taken into account, it elevates the overall experience of the meal. Whether you are cooking for yourself or for a group of friends and family, learning how to present food beautifully can add an extra touch of elegance to any gathering. In this blog post, we will explore some tips and techniques for creating an amazing presentation for your next meal.

The art of food plating doesn't just rely on colours and shapes alone. Texture is another element that can greatly enhance the overall presentation of a dish. Texture can provide depth and complexity, making each bite a new experience for the palate.

There are a variety of ways to incorporate different textures into your food presentation. For example, you can play with contrasts by pairing something crispy with something soft. This can be achieved by adding crunchy toppings to a creamy soup, or by serving a crisp salad alongside a rich pasta dish.

Another way to incorporate texture is by layering different ingredients. Think of a layered parfait or a dish with stacked components. Each layer can have a unique texture, adding to the overall sensory experience.

You can also experiment with adding different types of ingredients with varying textures. For example, a salad can be made more interesting by including crunchy nuts, chewy dried fruit, and crisp vegetables.

Lastly, don't forget about the texture of the plate itself. The right plate can elevate the presentation of the food by providing a complementary texture or colour. A rustic wooden board can add warmth and texture to a dish, while a sleek black plate can provide a sophisticated backdrop.

Incorporating different textures into your food plating can take your presentation to the next level. By adding depth and complexity, you'll not only delight the eyes but also the taste buds.

Ultimately, adding colour to the presentation of your dish can make it visually appealing and appetising. A well-presented dish can be as satisfying to look at as it is to eat, elevating the entire dining experience. So next time you plate a meal, don't forget the power of colour! To take the use of colour even further, consider using different shades of the same colour or monochromatic colour schemes. This creates a harmonious and cohesive look that is pleasing to the eye. For example, a dish with different shades of green, like a salad with spinach, arugula, and green beans, creates a calming and fresh look.

Another way to incorporate colour is by using garnishes. A sprig of fresh herbs, a slice of lemon or lime, or a drizzle of balsamic reduction can add a pop of colour to a dish without overpowering the flavours.

In summary, colour is a crucial element of food presentation. By using natural, healthy ingredients and a well-planned colour scheme, you can create a visually stunning and appetising dish. Remember to consider the colour of each ingredient and how it interacts with the rest of the dish to create a cohesive and balanced look.

One of the most effective ways to make a statement with your food presentation is to play with scale. By featuring food items that are either significantly larger or smaller than the others on your plate, you can create a visual impact that draws the eye and adds interest to your dish.

To achieve this effect, you may choose to feature a large piece of protein as the centrepiece of your plate, or use a miniature garnish to add a touch of whimsy. The key is to ensure that the scaled-up or scaled-down items you use are complementary to the other components on your plate.

For example, if you're serving a steak with a side of roasted vegetables, you could play with scale by serving a larger portion of meat and a smaller portion of vegetables. Alternatively, you might feature a tiny, decorative tomato alongside a larger serving of pasta.

For more details visit https://openrecruitz.co.uk/eat24kochi/

[suchananewsblog]

5 Amazing Garnishing Ideas To Enhance The Flavour And Look Of A Dish

Have you ever caught yourself in a restaurant looking at other diners’ plates? Many of us would answer ‘yes’ since we want to know if the item they ordered looks appetising or not! It goes without saying that visually appealing foods catch our attention first, which is why meal presentation and garnishing are crucial aspects of cooking. Food is enhanced with garnishes as they provide colour,…

[sic-vita]

GOOD OMENS + Aziraphale being relatable to me