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By now, you've probably heard the saying "you eat with your eyes." Although it may sound strange (and frankly, improbable), beautifully plated food does have undeniable appeal, transforming ordinary ingredients into edible works of art. If you're looking to impress, use these handy tricks of the trade.
PLATE PRACTICE
Now that you've got the basics, it's time to have a little fun. Fashion a deconstructed salad by stacking your veggies instead of simply chopping and tossing them.
Grab an empty soup can and remove both ends, creating a mold. Firmly (but gently) pack your ingredients inside the can, beginning with a thick, round slice of tomato or mozzarella as the base. Once you've layered your ingredients no more than a third of the way up, carefully lift the can upward keeping the ingredients in place.
Make a wow-inducing napoleon (traditional French layered pastry) for dessert. Preheat your oven to 350 degrees, spray wonton wrappers (yup, wonton wrappers!) on both sides with cooking spray and sprinkle generously with cinnamon and sugar. Bake, flipping them halfway through, until lightly browned and crispy (7 to 8 minutes). Meanwhile, mix a small box of instant vanilla pudding with a cup of cold milk. Using a handheld mixer, beat in 6 oz. of cream cheese and an 8-ounce container of thawed Cool Whip. When your wontons have cooled, place a heaping spoonful of the pudding mixture on a wrapper, and add your favorite fruit on top. Top that with a dab of pudding so the next layer will stick. Repeat the process, topping with a wrapper, pudding, and sprinkling of berries at the end.
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PRETTY PLATING
Choose a plate—preferably one that's not busily patterned—with an interesting shape that complements whatever you're serving. Remember that you can't go wrong with something white—it's the food you're trying to showcase. Also, know that size does matter; select a dish that neither crowds your food nor makes it appear stingily portioned.
COMPLEMENT AND CONTRAST
When deciding what you'll serve, keep color and texture in the forefront of your mind. Contrasting and complementary colors keep things visually interesting, while crunchy-creamy texture combos tempt the palate.
STAY IN FOCUS
Just like a revered master painter, you too need a focal point. Usually, that'll be the main component of your meal—be it meat or sweet. Position it prominently in the center or back (propped against a sturdy ingredient, such as mashed potatoes, if need be), and build from there with ingredients
of varying heights.
KEEP IT NEAT
Don't be messy. Sure, you can scatter things in a chef-like way—as long as you know what you're doing. But all food should be placed within the rim of your plate. And be sure
to wipe up any dribbles.
FLOURISH WITH GARNISH
Choose your garnishes wisely, ensuring that they're both aesthetic and make sense given what you're serving. In other words, parsley on a dessert plate—even for color's sake—simply won't do. Instead, you might want to use a sprig of mint.
MORE QUICK TIPS
Fanning out meat on a plate lends instant panache.
Giving dishes a final flourish—maybe a sprinkling of herbs
or lemon zest—provides another layer of flavor and color
and ups the (artsy) ante.
Keep the plate simple, avoiding anything that seems too
contrived or chaotic.
Don't use an abundance of white or brown-toned foods, but
feel free to use ingredients like potatoes and rice as accents.
Imagine a smiley face when you're plating an entrée: place
the starch at 10 o'clock, protein at two o'clock (with sauce spooned beneath) and veggies at six o'clock.
If you get a chance to try out our recipe, we'd love to see a pic of your scrumptious feast. Make sure that the photo is in high-res quality and send it along to letters@shojobeat.com with the subject line "SCRUMPTIOUS FEAST." Also, don't forget to include our consent form in your email!
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