Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [presentation]

36 questions
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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
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10 answers

How can I improve the presentation of the food I serve?

Cooking great tasting food is an art of it's own, but to create a restaurant quality dish requires the food to be professionally presented. I have no formal training in cooking and really struggle trying to make my dishes look as stunning as you…
Mark McDonald
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13
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4 answers

Why do chefs finish with olive oil?

I watch cooking shows often. I see chefs finish a dish with olive oil. Why do chef's finish their dish with olive oil? What is the reasoning for this? Is it purely a presentation or is it just taste? I know olive oil isn't the most pleasant thing…
chrisjlee
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Tips/resources for learning how to plate dishes

I'm getting close to pulling the trigger on a couple books about plating from Amazon (Food Styling, by Custer, Dishing with Style, by Trovato, perhaps Culinary Artistry, by Dornenburg), but before I do, I figured I'd ask if anyone here has tips or…
awshepard
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2 answers

Pouring a second layer over flan

I wanted to make a layered dessert. The idea was to have a flan layer on the bottom and a fruit jelly layer on top. I first baked the flan, and had no problems there. Then I covered it evenly with a layer of redcurrant berries. Then I dissolved…
rumtscho
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8 answers

When is it appropriate to serve shrimp with the tail still attached?

I ate at a local Italian dive last night and ordered Shrimp Fra Diavolo, which included a spicy sauce served over linguini noodles. The dish was great, but the tail was still attached to the shrimps and I was annoyed that I had to remove the tail…
Ben McCormack
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5 answers

How to rice potatoes

I was wondering if anybody know a method to rice potatoes without them turning into mashed potatoes. When I do it to raw potatoes, they mush or just stay too crunchy and with cooked potatoes, just forget about it. What I am looking for is…
sarge_smith
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How to serve oranges so it is easy for guests to enjoy them?

Usually I just cut them into 6 pieces (see image), but it's kind of messy to eat them this way. Is there a better way?
z-boss
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Kids Lunch box - suggestion for fruit smoothie packaging

Could you suggest how to package a home made fruit smoothie to make it appealing to young children. The kids seem to love fruit tubes by innocent in their lunch boxes as they are colourful, easy to open and drink from. How could I pack a home made…
kristof
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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
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4 answers

How can I fix an unpleasant color in a dish?

Last night, I made a Peperonato pasta sauce. It was delicious, but when I added the balsamic vinegar at the end of the dish and then cooked it off (leaving a sweet reduction) it left the whole sauce a rather disgusting brown color. It was just me…
yossarian
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What is the proper/most common way to serve curry?

I went to a Thai restaurant this afternoon and ordered Massaman curry, which I've never had before. When I make curry at home, I usually mix it with chicken and pour it over rice and eat. But this curry was served in a bowl with a serving of rice…
EvilAmarant7x
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Make quinoa sticky like rice?

I make a nice curry, and for presentation I would like to place the quiona on top of curry as shown in this picture: But to be able to do that, my quiona needs to be sticky (I think it's the starch in the rice that allows it to hold its shape) Any…
aName
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Pastry not "sticking" to beef Wellington

I've cooked a Wellington a couple of times and whilst I've been pleased with the overall outcome on each occasion the pastry comes away when serving. This is purely for aesthetic reasons. I use a 1kg fillet, seared, then rolled in to a sausage on a…
user43377
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1 answer

Sugar/salt frosted around the top of a cup/mug

Recently I managed to accidentally get a bunch of raw sugar crystals stuck to the rim of a mug of tea. Drinking the tea over the sugar, being able to balance out the tartness and the sweetness as I liked was pretty amazing. Is there an easy way to…
user2754
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