10 rules of food styling
We used to think that serving dishes - high academic science, in which the rules and traditions mean a very great deal. Break them in the process of absorption of food spread out perfectly - to commit a crime against taste, go against the principles of haute cuisine.
But imagine for a moment that you can forget about the rules and serve food so that her appearance will not cause confusion from the ideal, and the incredible and nepoborimoe desire to eat it. We decided to put together rules beautiful serving dishes that help make them as beautiful as it can in general be an attractive food.
Reduce the portion of
Any chef will tell you, the beauty of food lies in its brevity. And it is impossible to achieve using huge portions. Of course, a plate in a couple of kilos in weight will cause no less excitement, but in the pursuit of aesthetics should cut back on portions to a minimum. If necessary, better to submit additional portion.
Create a contrast
So is the way our brain, which is bright, contrasting colors, he reacts more strongly than in the monotonous tones or pastel shades. The contrasting dish - the stronger our emotional commitment and, as a consequence, the appetite. To create a contrast, you can use unusual dishes, tablecloths, herbs and other products, which, in your opinion, can become part of the flavor and color palette perfect dishes.
The perfect order in food styling is appropriate only in advertising, but for serving you can add a little dish of delicious mess, which will only exacerbate the sense of natural ingredients. Let the salad is sliced too big, but from eggs oozing yolk - all in your favor.
The simple and minimalistic plates and cutlery, the more beautiful it looks on their food. This rule actually works, so do not chase the complications in a pot.
shows the best side of
You see, what is the brightest component of the food can be a major visual note serving, and slide it to the master plan. It is not necessary to bury the dish with sauce, lettuce and other auxiliary elements.
The cooking process is no less appetizing than the finished dish. So leave the little touches to execute them on the consumers mind. For example, pour the sauce dish can be directly under the nose of an impatient person. This will be a very strong incentive for the appetite and just looks nice.
Put the instruments on a plate
In general, such a move is contrary to the laws of serving, but if you have a large plate and small portions on the plate devices can add a visual framework for food and become an additional decorative element.
A well-matched and folded napkins can be a great contrast to food, giving it the necessary visual appeal.
Banks and boards
Serve sandwiches right on the cutting board, and beverages in cans of jam - such experiments positively influence the perception of food and make a meal a real feast.
Squeezed Lemon, lacerated hands herbs, bread, broken down into jagged pieces - all this calls for something hidden, to the time when there was no need to follow the rules of table etiquette and you can eat with your hands all you will like the look.