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9
votes
1answer
2k views

Can you help me identify this garnish?

I recently visited a restaurant and was served this gorgeous lemon meringue tart. Can you help me identify which plant this green garnish belongs to?
7
votes
3answers
163 views

Savoury version of caramel or sugar cage

I am a hobbyist cook, who has recently taken to attempting elegant plating and presentation. I particularly like to make "gourmet" versions of classic dishes (nothing novel about that I know). My ...
2
votes
2answers
637 views

Where to buy football/quenelle/shell-like scoop/mold/mould [food presentation]?

Some places serve rice in a football/quenelle/shell-like shaped scoop/mold/mould for food presentation. It's consistent at many teriyaki places so I suspect it's something you can purchase. I've ...
12
votes
4answers
6k views

What are the advantages of serving fries in a metal cone?

We ate at BURGR a few weeks ago. And we had a burger and fries. The burgers were good - 7 out of 10. The fries were served in a cone. Now when my wife and I were eating the (truffle) fries we ...
2
votes
2answers
285 views

What's the correct way to garnish with greens?

So a number of dishes I've constructed have called for me to garnish the final dish with a bit of parsley or mint or something similar for color or taste or overall visual appeal. However, it seems ...
2
votes
3answers
999 views

Is it a known technique to serve hot crispy-crust sandwiches on edge?

So, I'm not a chef and there are few foods I'm good at cooking. Grilled sandwiches, however, I would say are one of these few. Of course, for such sandwiches, with grilled or toasted bread, the ...
7
votes
1answer
2k views

How to make a dessert with dynamically opening flower petals?

Anyone has any idea how to make petals open when sauce is poured onto the plate like pictured in this video? I realize it requires a lot of artistic skills to do it on this level, but what is the ...
-1
votes
1answer
2k views

Making that little butter thing you put on top of steak

So, how do I do it? It's delicious and adds a bit of class. Any suggestions as to what I should compose it out of?
2
votes
1answer
2k views

Is carnival glass safe for serving food?

My grandmother-in-law left us a very large collection of carnival glass. This has led to a mild debate over whether it is safe to use. Are there foods that shouldn't be served on carnival glass? What ...
2
votes
1answer
2k views

What should I look for when buying a ramen bowl?

I live in Italy and I love ramen, but I can't seem to identify the characteristics that make for a good Japanese hot noodle serving bowl. What's a good capacity? Is there a well-known substitute that ...
5
votes
2answers
4k views

How do I roll or wrap up pasta into a log-like shape for presentation?

How do I roll or wrap up pasta into a log-like shape for presentation? Example 1, Example 2, Example 3 Do they use some kind of tool to wrap the pasta around?
2
votes
2answers
324 views

What Sampling Bread to use for Pulled Pork, open faced? [closed]

I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I reserve all the liquid at the end of the process, roux it ...
21
votes
10answers
27k views

How to warm plates before serving?

I realize that serving on warmed dishes is preferable to serving on cold/room temp dishes, so as not to leach the heat out of your freshly-cooked food. How can I warm my plates? I have two kinds ...