How can i make my dishes interesting

I understand that I have the right to unsubscribe at any time. Developing a Dish. Pinterest Embed code. Becoming a better cook is a lifelong journey. From the first time we fry eggs to the day we can pull off pitch-perfect holiday feasts and beyond, we are always learning to hone techniques, tweak flavors and textures, introduce novel ingredients, and rise to the next level of kitchen domination.

In short, the better we get, the bigger the challenges that we seek. There are plenty of things to think about, from preparation through plating, as you set off on your own path. We spend months developing the recipes that wind up on this website and end up discarding a lot of ideas and dishes along the way. Here, we walk you through the process of how we create and plate composed dishes.

Re-creating the recipe at home will provide practice— as you prepare it , think about how each component came to be part of the unified whole and how the steps we outline might apply to your own original creation. Try subbing ingredients—apricot for plum, for instance, or tuna for scallop. Items that are abundant and in season are often also the least expensive, so you can buy enough to use during trials and service without breaking the bank.

We begin by limiting ourselves to two or three flavor profiles. You can add supporting components—for better flavor and texture—as needed, but simplicity is key, because too many components will leave you with a muddled dish.

You may end up changing one of your main ingredients, as we did in the case study dish, so think of them as a starting point and stay open to other ideas. An easy trick, when working with three components, is to pair a classic combination with a novel flavor. Some of our own favorite creations, like the Root Beer Float Crysosicle , for instance, or our Reuben-sandwich-invoking Pastrami Bites , began with taking common dishes and putting our own spin on them.

You can flip the script on a flavor profile—make minestrone sweet , say, or do a savory take on ice cream. Ivory or light-colored dishes are also perfectly fine to use. However, plates with bold colors or patterns can take away from the food's detail and visual interest.

As you get more comfortable with plating, though, you can begin to experiment with different types of plates, as dark-colored plates can sometimes create a striking contrast to your food. The size and shape of your plates are also critical. Dishes should be appropriately sized so your portions do not look tiny and each ingredient or food item stands out.

You want to cover most of the space on the plate while also allowing some white space to remain. You can imagine the rim of the plate as a frame inside which you will arrange your food.

You also want to be sure your plates are shaped appropriately. When finishing a dish with a liquid such as sauce or broth, your plate or bowl must have enough room so it does not spill over.

When serving cold or frozen items, your plates should be cold, too. Achieve this by placing your dishes in the refrigerator or freezer for at least an hour before plating. Plate temperature affects both the appearance and flavor of your food. For example, if placed on a warm plate, your perfectly peaked whipped cream will melt before it reaches the table.

Conversely, when serving hot food, your dishes should be hot. Before plating, keep your dishware in a warm oven — as long as the plates are oven safe — or on top of a toaster oven or hot cooktop. Each plate should not look perfect, as asymmetry looks more natural and aesthetically pleasing. When plating foods such as shrimp, sliced meat or appetizers, odd numbers give the perception of having more food on the plate. Combine round foods with straight foods as much as possible, and let the food land naturally on the plate when sprinkling and garnishing.

It is perfectly alright if each guest's plate looks slightly different at your dinner party. There are many techniques you can use when plating food. Take examples from fine restaurants and food trends — each method involves the different placement of food on the plate and provides the opportunity to experiment and have fun.

Working for a few years in professional pastry kitchens left me with a couple enduring lessons. First, it is possible to get tired of sweets after a while. And second, clean as you go. Take the time to do it and you'll thank yourself later, every time. It reduces stress while you're cooking if you can wash a couple of pots and pans in between making the meal—one more thing out of the way, figuratively and literally. And you're creating space in the sink for later on, when you'll dump a bunch of dirty plates in it.

In other words, don't leave a pile of dishes in your sink so that you're greeted a load of dirty, crusty dishes in the morning. Do it after dinner! There's just one caveat: if you've been drinking, leave the wine glasses, and anything else that's particularly fragile, till you've sobered up.