Garnishes are ingredients used to complete or to decorate a dish or to
add eye appeal. In the classical cookery nearly all dishes are named after their
garnishes. Many groups of garnishes are identified by special names, referring
to countries, cities, trades, events or to persons more or less famous. New
dishes with new names are invented nearly daily by creative chefs.
Many items are used for garnish which cannot be consumed where as Herbs,
spices &condiments, nuts, vegetables, fruits, creams, sauces, bread items,
dairy products, flowers, roots & stems of certain plants are judiciously
used which adds colour, flavour & new look to the dish and they can also be consumed.
Garnishes are used differently for different dishes, the garnish varies
for entrees, desserts, sweets,& beverages. Major garnishes are fried onions,
croutons, red pepper rings, sliced almonds, cilantro, cocoa powder, rolled
wafers, pieces of pistachio, green olives & mint.
For garnishing tools like knives, graters, skewers, tooth picks
&parchment cones are generally used.
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