According to Emily, garnishes can, occasionally, be done very well, but only if they serve a purpose and in right amounts. Garnishes must only add something to a dish and not take away. Emily similar to Kalva uses ingredients of the dish for the garnish as well. This styles creates a balance such that the flavour of the dish is preserved while adding to the look of the dish. Also, Emily's lentil dish clearly indicates that a color balance is also something to keep in mind. Here, she uses white sour cream on top of brown lentil soup, red veggies on top of white sour cream, and green coriander leaf on top of red veggies! What a lovely combination of colorful garnishes is this without taking away from the look of the main dish!
Some garnishing do's and don'ts to alleviate this idea are as follows:
- Pick shiny and clean garnishing fruits or vegetables to add a little extra to shine
- Drizzled them with a little lemon juice then dipped in sugar.
- Fruit can also be dusted with confectioners' sugar for an attractive finish. Try this with cherry on a dessert!
- Avoid vegetables or fruits that discolor quickly. For example, slices of apple and pear are not very suitable for garnishing because they turn brown quickly. If you still want to use them just drizzle them with lemon juice to delay discoloration.
Garnishing tip and techniques archive:
Unconventional wonders: use a stencil
Marvel with vegetables: carve carrots
Simplicity sensation: garnish with edibles
Contrasting charisma: Garnishing by adding a riot of colors to the dish
Fascinate with fruits: Strategic shaping of fruits as garnishes
The traditional trick: Sprinkle coriander leaves and place onion rings