The composition of a plated dessert balanced
Some points to note:
As with the first mention is that many cooks "keep it simple", which is quite true, I would explain with an example from the practice I have treated. As an intern in the kitchen cooking the Imperial Palace is a very difficult job, and to impress, you must prove you can work, so this has happened, what was under the mentor ship of a baker who manage100 plated desserts to make for an evening, which of course I could manage. I decided, agreed to a hot pudding dessert layered with fruit jelly and volcanoes, the weather was brilliant, and the chef.
Just before serving, I plated desserts, and began adding the hot pudding at dessert, when the chef does not control could be laughing at the time could not understand me, because, until I saw my plate, and made account that the pudding hot zonegelatin and the plates were terrible looking.
Moral of the story is "keep it simple 'to know what to do, then I would recommend you do the following:
Be creative, show your cheeks to make your mother envy your skills.
Experiment with leaves color and contrasting textures and flavors your taste buds never unhappy.
If you have a nice dinner party (or in my case, dessert parties, which are amazing) I try to do the following:
Visit the oldclassic-Savarin are always good, even classics like Black Forest cake
Death by chocolate chocolate oozing with two shades of chocolate, pink chocolate zabaglione, chocolate cake with hazelnut ganache and topped with shaved chocolate chili, chocolate, anything is possible
Modern Approach-alginate beads, silicone molds, molds flexipan
There are many fruit dessert fruit desserts, grilled pears, sherbet, gelatin bowl, baked apples
Pasta with walnuts, and caramelmixed with a sticky caramel sauce on a chocolate cake is simple but divine. Macaroons, japonaise
Rich and indulgent - cake without flour, chocolate (roasted) Lindt Brownies, chocolate,
In general, what I do is try to choose a topic (not boring, and select French), perhaps Egyptian, Arabic, Japanese, and to ensure that no matter what we must do everything edible dessert, feels nothing better than a sweet stolen completely fromFlat when you return to the kitchen. Now for some details such as large shapes, colors, size, texture.
For a crunchy texture try to use the crusts, cookies, biscuits mother chopped vegetables, fried ice cream
In an attempt to dissolve on the tongue, the soft texture of poached or baked fruit pastes, perhaps.
rich creamy texture to try to make sense to try using classic lasagna or fruit and chocolate mousse.
Fresh and engaging
natural forms andColors
Colored
clear focus point
Foams and mousses (see those bubbles that make them much more attractive)
Important to note when working with gelatin, there is a balance between too little and trying to attach the recipe to make your dessert too vague and difficult, while too little does not make it right, to set the mixture.
Height and size is always a classic in a restaurant and the dessert is placed in seatand fell on the table, I always use to think it was over the waiter, the tip neglect dessert, until I became cook, now I blame incompetent management, the wonderful sweet filling, but not evaluate its feasibility.
Desserts keep to a realistic level to a level where you feel without you, a PIN can stay balanced on your finger.
and if you are looking for him with a super amount consistent basis, such as fruit, chocolate or background.
andSure, I would not be so large that dessert takes the entire pot, ensure proper portioning.
Contrasts
Do not mix and match flavors, nothing is worse, with an amazing dessert with various flavors complement each other will not.
Food dyes should be prohibited in all fresh, keep the original flavor and color and taste of all ingredients (id shoot when I found the light blue chocolate on my plate)
The temperature is more thanMixture of elements, heat and cold, frozen or reduced.
Finally Shape
natural forms is sometimes better
plated desserts for when you want to show some knife skills to ensure that it is up to the tee. Seeing no one likes a brunoise cut a bit 'from the rest
Various forms in the same pot, the pot will always be some life (such as meals ready to dance)
I hope this helps readers understand some principles of plating desserts.
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