Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [plating]

16 questions
24
votes
11 answers

How to warm plates before serving?

I realize that serving on warmed dishes is preferable to serving on cold/room temp dishes, so as not to leach the heat out of your freshly-cooked food. How can I warm my plates? I have two kinds of dishes: ceramic (cheapo from a department store)…
JustRightMenus
  • 10,817
  • 29
  • 65
  • 94
13
votes
4 answers

What are the advantages of serving fries in a metal cone?

We ate at BURGR a few weeks ago. And we had a burger and fries. The burgers were good - 7 out of 10. The fries were served in a cone. Now when my wife and I were eating the (truffle) fries we both thought they were dramatically under-seasoned. …
blankip
  • 754
  • 2
  • 8
  • 19
10
votes
1 answer

Can you help me identify this garnish?

I recently visited a restaurant and was served this gorgeous lemon meringue tart. Can you help me identify which plant this green garnish belongs to?
Keren Ruben
  • 203
  • 3
  • 8
8
votes
3 answers

Savoury version of caramel or sugar cage

I am a hobbyist cook, who has recently taken to attempting elegant plating and presentation. I particularly like to make "gourmet" versions of classic dishes (nothing novel about that I know). My question is as follows: I made a take on Peking Duck…
Dan
  • 181
  • 2
7
votes
1 answer

How to make a dessert with dynamically opening flower petals?

Anyone has any idea how to make petals open when sauce is poured onto the plate like pictured in this video? I realize it requires a lot of artistic skills to do it on this level, but what is the general mechanism behind the chocolate petals…
Marek
  • 173
  • 1
  • 4
6
votes
2 answers

How do I roll or wrap up pasta into a log-like shape for presentation?

How do I roll or wrap up pasta into a log-like shape for presentation? Example 1, Example 2, Example 3 Do they use some kind of tool to wrap the pasta around?
Legendre
  • 327
  • 2
  • 7
  • 12
4
votes
1 answer

Is carnival glass safe for serving food?

My grandmother-in-law left us a very large collection of carnival glass. This has led to a mild debate over whether it is safe to use. Are there foods that shouldn't be served on carnival glass? What are possible risks of occasionally using the…
Erica
  • 8,362
  • 9
  • 60
  • 89
4
votes
1 answer

What should I look for when buying a ramen bowl?

I live in Italy and I love ramen, but I can't seem to identify the characteristics that make for a good Japanese hot noodle serving bowl. What's a good capacity? Is there a well-known substitute that I'm unaware of?
Michele De Pascalis
  • 335
  • 1
  • 4
  • 10
4
votes
1 answer

Is there somewhere I can see a diverse range of plating options?

I'm not very good at plating, but I'm okay at copying ways that other chefs have plated their foods. I recently watched a video where two chefs make and plate a dish, and then compare their results to those done by students at a culinary school. Is…
Dugan
  • 1,149
  • 7
  • 14
2
votes
1 answer

How do I scoop ice cream into spherical scoops every time?

During the coming summer months, I for once want to have a couple of home-made ice cream sundaes with proper spherical scoops of the type you get at an ice saloon or restaurant. The problem is that I can't get my scoops to be anywhere near…
Nzall
  • 1,437
  • 1
  • 15
  • 27
2
votes
2 answers

Where to buy football/quenelle/shell-like scoop/mold/mould [food presentation]?

Some places serve rice in a football/quenelle/shell-like shaped scoop/mold/mould for food presentation. It's consistent at many teriyaki places so I suspect it's something you can purchase. I've searched for the following terms: football, shell,…
Lam Chau
  • 213
  • 1
  • 2
  • 5
2
votes
2 answers

What's the correct way to garnish with greens?

So a number of dishes I've constructed have called for me to garnish the final dish with a bit of parsley or mint or something similar for color or taste or overall visual appeal. However, it seems my technique in this area is slightly off and it…
hownowbrowncow
  • 240
  • 2
  • 7
2
votes
3 answers

Is it a known technique to serve hot crispy-crust sandwiches on edge?

So, I'm not a chef and there are few foods I'm good at cooking. Grilled sandwiches, however, I would say are one of these few. Of course, for such sandwiches, with grilled or toasted bread, the crispness of the bread from toasting or grilling is a…
bean
  • 121
  • 2
2
votes
2 answers

What Sampling Bread to use for Pulled Pork, open faced?

I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I reserve all the liquid at the end of the process, roux it up into a gravy and fold it back in. I am entering…
mfg
  • 11,709
  • 11
  • 61
  • 110
1
vote
4 answers

Layering of Moussaka

I cannot find a definitive layering of aubergine/eggplant, meat sauce, potato, bechamel and cheese for 'authentic' moussaka: quite a variety in the order from good sources. So, what is the best order for my priority; portions that plate well ie more…
Pat Sommer
  • 5,372
  • 2
  • 22
  • 29
1
2