Comments on: Plating Sauces and Garnishes| Part 1 of 2

By: VeganMike

VeganMike — Thu, 04 Jun 2009 22:01:38 +0000

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.

By: Jacob

Jacob — Thu, 09 Apr 2009 16:18:12 +0000

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.

By: Ken

Ken — Thu, 09 Apr 2009 08:57:20 +0000

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.

By: Jacob

Jacob — Tue, 07 Apr 2009 03:59:18 +0000

I’m glad you enjoyed the video. I’ll post a list of the garnishes used when tomorrow when I publish part 2.

By: perl31

perl31 — Tue, 07 Apr 2009 01:09:06 +0000

Thanks so much!

By: spinblue

spinblue — Mon, 06 Apr 2009 23:21:36 +0000

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.