Just throw stuff around it
I know that some on here are into food and cooking and restaurants, so I figured I’d pose this general question to those people.
I am like Bender from Futurama in a sense that I love to cook but I really have no sense of taste. So I can’t really create I can just follow directions. So I’ve become a big fan of watching cooking shows (especially Iron Chef) because I love the frying, cutting, mashing, grilling, etc.
(Is there a point here?)
However, I don’t understand the extra sauce dots and swirls when it comes to plating. Most of the time I don’t feel it creates a better look, if not taking away a little from the presentation.
So I was just wondering if anyone else shared this opinion? Or if anyone could explain why that appeals to them.
Comments
as far as i know, and luke & john will probably correct me, those sauce dots and swirls, aside from being incredibly fucking awesome food design (yay design!!) are there for an actual purpose. they enhance the food you are eating. like swirling raspberry sauce on a plate of cheesecake or making a wasabi leaf on a plate of sushi. you use those bits to flavour each bite.
i might be oversimplifying it, but i would think that it was a pretty obvious. unless i am wrong, then i have totally lost the plot. form and function, amiright?
Mandy’s spot on, I think, at least in the best of times. Sometimes it’s just bullshit decoration; someone trying to win some cheap points for “plating” in a competition. I’m certainly guilty of this cause I had no other better ideas. But a good chef will have sauce they need on the plate and, well, why not make it look interesting. You eat with your eyes, they say, and you’d be crazy to think otherwise. Would sushi taste as good if it was just lump of rice, fish, and seaweed?
Hutch you kinda said what I was kinda looking for in a sense that sometimes, at least in a competitive realm, it is done for no good reason then for cheap points.
I understood that those sauces were part of the dish and I agree with the eating with your eyes. I guess I was saying that more often than not, those swirls don’t do anything for me.
For our burger competition, I put swirls on the plate to try to score some cheap plating points. Luke threatened to remove points instead for such a cheap and useless technique.