How do I successfully plate a sauce? I’ve read your blog on making a sauce, but I’ve had the hardest time plating it. Whenever I tend to do it- it comes out looking like a kid playing with paint. Is there a specific technique or tool? And could you do a lesson on plating techniques.
Thanks,
~William P
Since plating sauces and garnishing is extremely visual, I decide to shoot this quick video at work the other day. The video ran a little long, so I split it up into 2 installments. Part 2 will be published tomorrow.
Tools Shown In This Video
Other Fun Tools For Garnishing
{ 6 comments… read them below or add one }
Very nice Jacob. Thanks.
Would you be kind enough to list the garnishes you mentioned in the video? Some things last longer then perishable items. I’ve tried a few things but they don’t store well for extended periods without a lot of turn over like a restaurant has. Keep up the great work, really enjoying the results here.
Thanks so much!
I’m glad you enjoyed the video. I’ll post a list of the garnishes used when tomorrow when I publish part 2.
Thanks for the video. I especially appreciated the ODD number hint. It make perfect sense. We forget that there can be symmetry in odd numbers.
I would like to know of options for micro greens alternatives since I never see them around but love the way they look. I guess I will try to grow my own.
You can try substituting micro greens for herbs, such as picked parsley or cilantro leaves; also, daikon sprouts work good as well if you can find them.
Another option is to make a little salad with frisee. The frisee has a nice structure that will lend itself to an airy salad to garnish the top of a dish.
Thanks for the great video and the great site (helpful for us vegans as well)!
Quick question: where’d you get the slotted spoon that you use for your confit? I don’t think I’ve ever seen a tablespoon-sized slotted spoon before, and it looks quite useful.