How to plate it right

Looks matter, especially when it’s a grand meal we are talking about

Having wholesome food packed with nutritious elements is a must. While what is in the meal matters most, plating it well makes it more alluring and enjoyable.

Here are some things to keep in mind while plating meals be it spaghetti or steaks.

Give it height

Layer and stack food, rather than plating it as separate elements or spreading sideways. The upwards structure will help include more elements and add dimensions to the plate.

Having three different layers is the best. Experimenting with three-component meals that include proteins, starch and vegetables work great for creating heights, like sliced chicken on top of rice or steak on mashed potatoes, with greens on the top.

A spoonful of all the flavours in the dish in a bite is ideal. While the bottom layer can be puree, mayo or sauce, or even mashed potatoes, the next layer, should be rice, pasta or meat slices. The top layer can be potato wedges, or veggies and greens placed to create a dimension.

Colours and textures

Mix and match colours and textures. Using textures gives depth to the presentation and colours add life to the dish. Accentuate a meal with delicate foam or sauces or a drizzled dressing.

For colour, add bright vegetables and fruits — mix red and green vegetables or add some citrus zest on meats. Avoid foods with the same colour scheme. Remember that the preparation of food (boiling, steaming, searing and frying) changes colours, so complement items accordingly.

Edible flowers, citrus zest, chopped herbs, cream or sauce are commonly used garnishes that will add texture, colour and aroma to the dish.

The perfect plate

A large plate works best for the main course meal, but remember to not overcrowd it. Different proportions of foods match with different sizes and shapes.

White or plain light-coloured dishes and plates are best for a colourful spread, as dishes with patterns or lines can take away the limelight from the meal. Appetizers look chic in soup spoons, shot glasses, or small dishes, according to the item.

When a meal has liquids like sauce or broth, it is best to use a round plate as it contains the dish.

When serving cold food, it’s best to have cool plates (keep them in the refrigerator or freezer for an hour). Likewise, when serving hot food, it’s best to heat your dish/plate by keeping it in the oven or on top of a hot cooktop.

Right tools

Picturise the final look in your mind and fetch the tools that will help achieve it.

When working with small bits of food like chopped vegetables or rice, tweezers and tongs are a must. Precision spoons (spoons with a deeper well and small spout) are important when adding sauces or liquid details to a meal, as they allow maximum control over the flow.

To create swirls, dots and other patterns, squeeze bottles are ideal. Graters are a must when trying to add colour, texture or flavours with cheese, carrots or other vegetables.

Decorating brushes can help create precise lines and other details. If you want to serve an item in shapes, molds in a square, circle or heart shapes will help.

(Compiled by Tini Sara Anien)