What is the art of decorating food
No one knows exactly the art of decorating food began to appear. According to some information, it is native to Japan, Greece and some other long -standing civilizations. In the 18th century, the art of decorating food gradually became popular and developed according to the French cultural trend. The Chinese are considered to have contributed greatly to the promotion of Décor art to the world through movies and cultural activities.
The art of decorating food or décor is understood as the arrangement of the ingredients of the dish according to the chef’s intention to create a link to help diners understand and feel. All processed ingredients can be used to highlight the dish. When decorating the dish, the chef will divide the finished products and ingredients, arrange the main and secondary elements so that the harmonious and balanced to help the dish most eye -catching.
Decorating food requires elaborate and meticulous. A professional chef can turn a monotonous dish into a work of art, a lively culinary picture, contributing to “raising” the food and stimulating the taste of diners.
For girls who love cuisine and beauty, you can also decorate your own home dishes to help the whole family enjoy a more interesting meal thanks to the following principles and suggestions:
Select dishes
Don’t try to use a flower plate because it will overshadow your color. The secret here is to use simple or fancy dishes. You can also prepare kitchen art display sets to be ready for home parties. Everyone will be very surprised to know that you are not only good at cooking and skillful.
Combine color
The white background of porcelain plates, porcelain cups, … will highlight the color of the dish. Therefore, take advantage and create a little contrast to make the dish more lively and attract the eyes of customers. In addition, you also need to combine the colors of ingredients skillfully to avoid creating uncomfortable feeling for the viewer. The simpler the principle the more beautiful, the more beautiful it should be applied in this case. Do not be too “greedy” to display too many colors on the plate! Just add a little herbs when decorating meat; A little ingredients are yellow or red for soup; Or just need to be simple with tomatoes and fresh chili, your dishes have become lively.
Pay attention to quantity
The secret here is not too greedy to put everything on the plate because this not only makes it difficult for you to décor the dish but also creates a feeling of “sick” for diners. In addition, a professional chef often decorates dishes according to the odd principle. Because according to them, this is a “divine” complex that makes the dish look different and eye -catching. So, try arranging dishes in three or five parts, instead of two or four to see the effect!
Pay attention to the depth of the dish
There are many ways to arrange on the same disc space. In particular, the type of layer or stacking each raw material not only creates depth for the form of food but also helps diners to fully enjoy the flavor in each piece of food.
Pay attention to light
Already art, light always plays a particularly important role. With the art of decorating food, light also greatly affects the success or failure of an entire preparation and cooking session. The secret here is to choose a clean, medium or sunlight corner corner because this will help the dishes look more outstanding and eye -catching.
The sauce is also very important
Professional chefs have successfully applied the use of sauce as a decorative dish. Besides arranging to create accents for the entire layout, you can also use the sauce to create delicate drawings on the food plate. Certainly diners will have a deep impression at first sight.
Inspired by nature
“The dish should be created by passion, deep thought and skillful techniques, but presented by elegant hands and in the direction of harmonious with nature. The color of season, with contrasting brightness but still bringing emotions to diners. Finally, keep a simple spirit and let the sublime ingredients” – shared by chef Travis Swikard, Boulu Sud Sud, New York City. New York City. New York City.
