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Garnish: Exciting the palate with food art

Published:Thursday | December 20, 2012 | 12:00 AM
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For this pimento-crusted seared snapper dish, two garnishing methods were used. On top, the dish was garnished with a fried plantain chip, along with escoveitch rundown pickle sauce which utilises vegetables. Around the plate, drops of pumpkin were used. Everything combined creates a great mix of colours. - Photos by Winston Sill/Freelance Photographer
The Tempura riceball dish served with beer-battered chicken tenders with sautéed vegetables was garnished with marina sauce. This sauce which complements the dish also created a contrast on the white plate. The baked Parmesan crisp was also another creative way to add a multi-functional garnish which can be consumed.
Rochelle Grindley
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Latoya Grindley, Staff Reporter

There is no doubt that our eyes play a critical role in the decision-making process of eating a meal. Just as flavour and taste are important, the presentation of a meal can be the breaking or winning factor.

How a meal is presented is normally used as an indicator by many to determine the taste, and so, if it is appealing to the eyes, it is almost automatic that many would be enticed.

Acknowledging all the benefits of garnishes, sous chef at Tracks & Records, Rochelle Grindley, said that while they make dishes appetising, they are also quite functional.

"Once edible, they can be consumed. It makes no sense to put non-functional things in the dishes."

She also noted that many of these garnishes have nutritional value, which create a balance.

"The garnishes add colour to the dishes which appeal to persons. This creates the balance because not only will the dish taste good, it will also look good."

With prime emphasis being put on garnishes in restaurants, Grindley highlighted that garnishes also show how much value is placed on guests.

"We use the garnishes to sell the food and to also show how efficient we are in the kitchen, making the dish as enticing as possible."

Grindley, who has received several accolades for her work in the culinary field, said almost any piece of edible item can be used as a garnish. But it is the creativity of putting the garnishes together which is of great importance.

"I just really try to think outside of the box to come yp with garnishes. Anything can really be used to complement the dish."

As for those persons at home who would want to make a fancy-looking meal, Grindley shared the top four items that can be easily found in the kitchen.

"Cucumber, plantain, nuts and sugar are some of the easiest to find at home and can be used to lift the appearance of a dish."

Garnishes are characteristics of meals prepared at restaurants. However, these very same concepts and ideas can be replicated at home. So, to add some flair to your dishes and say goodbye to the traditionally boring presentation, use your hands and create spectacular-looking and delectable dishes.

Here are some general garnishing tips and rules you should follow in the kitchen.

Garnishes that are not to be eaten should never be small.

Some garnishes are for looks and not to be consumed. For this reason, ensure that the garnish is big enough so that it is not accidentally eaten. For example, a steak dish can be garnished with a big thyme stalk. But you would not necessarily break it into smaller pieces and sprinkle it if you don't want the thyme flavour.

Garnishes should never dominate or overpower the dish. If the main course is a type of meat, it should never be garnished to the point where it is not recognised.

Avoid garnishes with a strong smell. Garnishes which have pungent smells to the point where they can be tasted should not be used.

Have colour variations. Stay away from green garnishes for an already green, leafy vegetable salad. The colours used in the garnishes should lift the presentation.

latoya.grindley@gleanerjm.com

Types of garnishes

There are several items that can be used as garnishes. However, there are some that are more commonly used. Herbs, vegetables and fruits are some of the more commonly used ones. Below are some examples of garnishes:

Herbs

Oregano: This can be found in the supermarket and can be sprinkled around the plate or on top of dishes like pastas and pizza.

Parsley: Commonly found in many Italian-type dishes, parsley makes a great garnish. The leaves can be inserted in dishes such as pasta or be strategically placed on the plate.

Mint: Great for desserts, mint leaves can add the final perfect touch.

Fruits and Vegetables

Carrots: With their universal taste, carrots make a good garnish. They can be used in the form of julienne cuts.

Cherries: A great topping with its rich colour, cherries serve as nice dessert toppings.

Strawberry: Another great garnish is the strawberry, which not only has a good taste, but a popping colour.

Additional source:http://www.squidoo.com/garnishing-ideas-spring-garnishes-for-gloomy-dishes.