Colorful food presentation
Posted: Fri Sep 01, 2006 9:35 am
I like attractive presentation of food on the plate. One criterion is the color of the food, which does have an effect on perceived palatability (for example, blue-dyed mashed potatoes don't taste right to people).
The worst example I ever experienced was years ago in a diner across the street from my store. I had the special of the day: chicken-fried steak with white gravy, mashed potatoes with white gravy, and cauliflower--all on a white plate. White on white. The effect was really weird; everything just disappeared into the plate. (If you're not familiar with chicken-fried steak, it's a tenderized steak coated in flour and sauteed--so it looks kinda white.)
On the other hand, last night I prepared Swiss steak (I was cleaning out my freezer and used some leftover inexpensive cuts of beef), pasta sea shells, and green peas--on a white plate. The presentation was bright red, white and green--enough so that my favorite wife commented on the colors. Very tasty.
Any color tales from you?
The worst example I ever experienced was years ago in a diner across the street from my store. I had the special of the day: chicken-fried steak with white gravy, mashed potatoes with white gravy, and cauliflower--all on a white plate. White on white. The effect was really weird; everything just disappeared into the plate. (If you're not familiar with chicken-fried steak, it's a tenderized steak coated in flour and sauteed--so it looks kinda white.)
On the other hand, last night I prepared Swiss steak (I was cleaning out my freezer and used some leftover inexpensive cuts of beef), pasta sea shells, and green peas--on a white plate. The presentation was bright red, white and green--enough so that my favorite wife commented on the colors. Very tasty.
Any color tales from you?