Comments on: Plating Sauces and Garnishes Part 2

By: Jacob Burton

Jacob Burton — Wed, 11 Nov 2009 19:43:19 +0000

If you're interested in learning how to make sauces, start with listening to FCS Episode 2| Stocks, and then check out the mother sauce series, Episodes 8-12. Also, if you haven't already, join the Free Culinary School Forum which is a great resource for asking questions and getting ideas.

By: Natarajan

Natarajan — Wed, 11 Nov 2009 15:31:27 +0000

Jacob,
I found your web site its very good and i am happy. I want kown about how to make a sauses for plating.
Thaking you.

By: Jacob

Jacob — Fri, 01 May 2009 19:54:42 +0000

Thanks Ari…Happy to have you here.

By: Ari

Ari — Fri, 01 May 2009 17:35:21 +0000

I just found your site and I love it! Thank you for sharing your expertise. This is great stuff!

By: Jacob

Jacob — Thu, 23 Apr 2009 06:56:43 +0000

@ Jackie,

Thanks for the comment…You’re absolutely right, I should be shooting from the left. Too bad I just shot another video from the right…oh well, next time.

By: Jackie

Jackie — Thu, 23 Apr 2009 04:16:56 +0000

What a great site! Just found it and will enjoy looking through the videos. My only constructive criticism is that shooting the video from the right obstructs the view sometimes (as you are a righty). Although this may be limited by the geometry of your kitchen- if possible it’d be better to have the camera filming from your left!

By: Jacob

Jacob — Fri, 10 Apr 2009 16:08:58 +0000

@ Michael,

Use any of the center of the plate techniques shown in the video. Place the starch on the bottom, then veg, protein, sauce and garnish. The type of veg you use will have an effect on the plates appearance. Sautéed green beans or baby carrots is going to be more visually appealing then steamed broccoli. Also, use smaller amounts of each component. The tighter the presentation, the more eye appealing it will be. People can always go back for seconds.

And if you don’t have any already, invest in some large, round, white plates. A good 10-12″ plate will really help you with your presentation.

By: Michael

Michael — Fri, 10 Apr 2009 15:26:24 +0000

Jacob,

Any tips for the average home cooked meal? Let’s say you have a protein, starch and veg? What’s the best way to layout a plate without looking like a mess? I usually end up with a pile in the center of the plate starting with the starch, then protein on top and veg on the side. Quite pedestrian!

By: Jacob

Jacob — Wed, 08 Apr 2009 16:45:30 +0000

@ Spinblue,

No problem…It’s amazing how just a little flare can add to a dish.

By: spinblue

spinblue — Tue, 07 Apr 2009 23:44:41 +0000

Excellent. I used the double arches this evening. She said “faaannncccyyy”. Thanks Dood!