Row 1: Sieve, Apple Cutter, Butter Curler and Paddles, Hand Grater. Vegetablle, starting iddas Natural weight loss recipes other end. Carrot Garnishes Colorful carrots, crunchy peppers, and rotund radishes are just a few of the versatile vegetables that lend themselves to the art of food presentation.

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5 Creative Ideas for MasterChef Food Garnishes \u0026 Arts

Vegetable garnishing ideas -

For example, carrot flower we can keep in salted water. I tried with parsnip flower, it deformed and looks not great. Tomato one the most common vegetable in recipes.

I like to add only cherry or small tomatoes to a vegetable tray. However, the tomato flower we make from the peel and inside of tomato, we can use for cooking. For example, peel tomato to make a flower before make a sauce.

The cucumber ribbon flower is so simple and cute. We can decorate vegetable plate. This garnish is a great garnish for cocktails. To make the beautiful zigzag cuts I used a crinkle cutter. So handy kitchen tool to have for food decor! Very easy and fun idea to decorate vegetable platter for Halloween!

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Read More. Peony Flower from Cabbage Napa For Vegetable Tray. Impressive Vegetable Plate Garnish With Flower From Pepper.

Flower From Celery As Garnish For Vegetable Tray. Flower From Parsnip Decor For Vegetable Tray. Especially when you're entertaining, you don't have much time for details at the last minute. Some garnishes, however, don't fare so well if they are made too far in advance.

But that's not the case with many creative and colorful vegetable garnishes. Most can be made as much as a day ahead, then placed in airtight containers or wrapped in clear plastic wrap and refrigerated until the next day.

Look for vegetables that are evenly shaped, blemish-free, and at the right stage of ripeness to get the best results. In general, the firmer the vegetable, the easier it is to work with and the longer the finished garnish will stay fresh and attractive.

Use a pepper container in place of a bowl when serving creamy dips or guacamole. Or, use a bell pepper cup to hold celery and carrot sticks as an edible centerpiece. Place bell pepper on cutting board. If necessary, cut a thin slice off bottom of pepper to create flat surface.

Stand pepper up. Fill as desired. For an inventive presentation, fill pepper with single servings of tuna, egg, or ham salad.

Serve on a bed of red-tipped romaine. Place pepper, stem end down, on cutting board. Break off stem if necessary, to get pepper to sit upright. Starting slightly off center, make a vertical cut from top of pepper just down to middle of pepper with paring knife.

To make each triangle, hold the two outer corners of a rectangle and bring both corners to center. Colorful carrots, crunchy peppers, and rotund radishes are just a few of the versatile vegetables that lend themselves to the art of food presentation. Here are instructions for a garden's worth of garnishes that will make your reputation as a creative cook really grow.

We'll talk about the different carrot garnishes. Perk up a bowl of rice pilaf by trimming it with several carrot curls. Turn an ordinary club sandwich into a company combo but spearing it with a small wooden skewer laced with a carrot curl.

One of the best ways to add color to broth-based soups is to float a carrot curl in each serving. Peel carrot with vegetable peeler; place on cutting board.

Cut off ends with paring knife; discard tops. Roll up strips into curls; secure with wooden toothpicks. Place carrot curls in ice water to chill thoroughly. Remove from water; drain well.

Coax the children into eating their carrots by cutting the carrots into flowers. You can even make their favorite flower, such as black-eyed Susans or daisies. Cut off ends with paring knife; discard ends.

Cut carrot in half crosswise. Cut out a thin, shallow lengthwise wedge from side of carrot. Lift out wedge with tip of knife; discard wedge. Give carrot a quarter turn. Cut out another wedge, as directed in step one. Repeat, turning and cutting two more times.

Sprinkle chopped capers or caviar onto center of each carrot flower. Use chives or thin strips of green onion tops for stems and cilantro or parsley sprigs for leaves. Cut off ends with paring knife; discard ends, as pictured above. For each flower, set one carrot piece upright on board.

Carefully cut out center core of carrot at the base with tip of paring knife. Fill center of each flower with a black olive. Create colorful canapes by spreading cracker or party rye bread slices with your favorite cheese spread.

Top with carrot stars. Discard thin end. Cut off stem end of carrot and discard. Repeat four more times, turning carrot slightly after each cut, to make a pentagon shape with five equal sides. Cut a groove in center of each flat side using citrus stripper or tip of vegetable peeler.

Cut carrot crosswise into thin slices with paring knife to form stars. Spice up everything from plain tomatoes to seafood bisque by using cucumber garnishes.

Cucumbers make great garnishes. There is a lot of cutting involved, but cucumbers hold up well and are easy to manipulate. Zucchinis can be used interchangeably in many of the cucumber garnishes.

Brighten a Thai dish using these easy garnishes. You can also twist a slice of cucumber and slip it onto a platter or pan-fried pork chops. One popular method of using this type of garnish is to use it as the centerpiece of a platter. Surround with salami or ham, cheese cubes, hard-cooked egg wedges and olives or peppers.

Place a small cucumber on cutting board. Cut off ends of cucumber with utility knife; discard ends. Diagonally cut cucumber into thin slices. Holding each slice with both hands, twist ends in opposite directions.

Variation: Substitute lemon, lime, or orange slices for diagonally cut cucumber slices; continue as directed. Even an ordinary dish can become company fare if you dress it up by spiraling a few cucumber ribbons the serving plate. Place cucumber on cutting board.

Cut thin lengthwise strips from cucumber with vegetable peeler, making sure there is a line of green peel on both sides of each strip. Continue cutting strips until you reach seeds. Repeat cutting of strips.

Repeat turning and cutting once more. If desired, trim edges of cucumber strips to straighten sides. Place strips in ice water to chill thoroughly. Gently gather cucumber strips with fingers to form decorative ruffle. Place on desired food or plate to secure. Cut thin lengthwise slices from zucchini with vegetable peeler, making sure there is green peel on both side of each strip.

Continue cutting slices until you reach seeds. Turn zucchini and continue cutting slices, always making sure there is green peel on both sides of each slice. Turn one more time; repeat. Nothing beats a pretty arrangement of fresh garden vegetables. We've already shown you how common salad vegetables can be used as garnishes.

We have some great ideas for some of your other vegetables, from the green ones to the ones that come in bunches. We'll show you what to do with onions. We can chat about celery garnishes. If you're not a fan of radishes, after you learn how to use them for garnishing, you might agree that they're as good as roses.

And, if you're still interested in vegetables, learn how to prepare fruits and vegetables with our easy step-by-step instructions. No Asian meal is complete without a heaping bowl of rice. Dress ip the bowl with a delicate green onion curl.

Make lengthwise cut from white end of onion almost to center of piece; repeat to slice end into thin slivers. Place onion in cold water not ice water. Let stand 30 seconds or until ends curl slightly.

To make a chilled pasta dish main dish look elegant, serve it on your prettiest salad plates with a celery curl on the side. Make lengthwise cut from end of celery piece almost to center; repeat to slice end into thin slivers.

Place in ice water and refrigerate until ends curl. Remove from water and drain well before serving. Cut carrot into 2-inch lengths. Place flat side of piece down on cutting board. Cut lengthwise with utility knife into thin slices. Cut turnip lengthwise into quarters. Place flat side of quarter down on cutting board.

Place radish in ice water. Chill in refrigerator several hours or until radish fans out. Remove; drain well. Set radish upright on cutting board. Cut a thin vertical slice down one side of radish with knife, cutting about three-fourths of the way into radish.

Place radish in ice water until it opens slightly. Trim with celery leaves, if desired. Bundles of vegetables tied with onion or leek strips are ideal for buffet-serving.

Guests can place the bundles on their plates quickly and easily. Place several green onion tops or leek tops on cutting board. Peel carrots with vegetable peeler; place on cutting board.

Cut off ends with utility knife; discard ends. Cut carrots crosswise into 4-inch pieces. If desired, cut a thin lengthwise slice from carrot to prevent carrot from rolling as you make additional cuts; discard slice.

Place the carrot, cut side down, on cutting board. Carefully add julienne sticks to boiling water in large saucepan. Simmer 1 minute or until crisp-tender; drain well. Add carrot sticks to ice water to cool thoroughly.

For each bundle, place green onion strip on cutting board. Place 10 to 15 julienne carrot sticks crosswise on strip. Tie strip securely around sticks.

Variation: Substitute fresh whole green beans for julienne carrot sticks. Prepare beans as directed in step 8 for carrots. Tie with green onion ties as directed. Try It! Here are some recipes from our collection to use with garnishes: Layered White Bean and Tuna Dip Shrimp with Peanuts Pineapple Crab Salad Chinese Chicken Salad.

Cut a thin piece of the bottom of watermelon. Remove pulp with long-handled spoon. Draw a pencil line around the watermelon using a glass edge. Cut along pencil lines.

Garnish watermelon bowl. Cut off a thin piece of melon bottom. Draw a line down the side of the melon. Carefully cut along pencil lines. Remove watermelon piece. Garnish with Watermelon Basket. Cut pineapple in half. Remove fruit from shell.

Remove core from pineapple. Chop pineapple pieces. Scallop top edge of basket, if desired. Place open end of drinking glass against melon so top edge of glass is aligned with top edge of basket.

Draw a pencil line around glass edge to form scallop shape. Repeat around entire watermelon. Carefully cut along pencil lines with utility knife to form scalloped edge. Here ar e some recipes from our collection to use with garnishes: Josephine's Tea Cakes Mini Neapolitan Ice Cream Cakes.

Pull curler across top of butter. Roll butter pieces into balls. Roll each ball between scored paddles. Remove molded butter with paring knife. Cut a rectangle from the bell pepper. Trim rectangle at an angle for tail. For comb, cut zigzag edge.

Cut a small triangle for beak. Slice egg with paring knife. Insert tail peel side up. Cut a hole in front for beak. Garnish with hard cooked egg chicken. Cut small piece from bottom corner. Guide bag to create desired design. Gently squeeze bag to create cream cheese puff.

Cut each slice in three places. Thread rolled-up bacon pieces onto skewers. Garnish as desired with bacon curls. com article:. Sign up for our Newsletter! Mobile Newsletter banner close. Mobile Newsletter chat close. Mobile Newsletter chat dots.

Mobile Newsletter chat avatar. Mobile Newsletter chat subscribe. Cooking How-to. How to Garnish. By: the Editors of Easy Home Cooking Magazine. Share Content on Facebook Share Content on LinkedIn Share Content on Flipboard Share Content on Reddit Share Content via Email.

Garnish Recipes Entice little ones with a plate trimmed with fun gelatin cutouts and colorful carrot flowers -- the list of eye-catching garnishes is endless. Contents Tools for Garnishing Citrus Garnishes Fans, Flowers, and Butterfly Garnishes Chocolate Garnishes Chocolate Cutouts and More Bell Pepper Garnishes Carrot Garnishes Cucumber and Zucchini Garnishes Vegetable Garnishes Fruit Basket Garnishes Pineapple Boats and More Dairy Garnishes Bacon Garnishes.

Tools for Garnishing Food that tempts the eye is more likely to tempt the taste buds. When a meal is presented with panache, your guests are more likely to eat and enjoy it. Just as you rely on the equipment in your kitchen to help you turn out a good meal, you'll also need a few tools to create spectacular garnishes.

This handy glossary lists the most common kitchen tools used in garnish making. Brushes Standard pastry brushes work for most garnishing, but for precise or delicate chores, a child's small paintbrush is best. Butter curler, butter paddles and candy molds Each of these helps you shape butter.

Use the curler to form delicate butter curls, the paddles for butter balls and the molds for special designs. Candy molds are also known as butter molds.

Citrus stripper Use this tool to cut a thin strip of peel from citrus fruit or other fresh produce. Decorating bag Use these items for piping designs and other cake- decorating tasks.

The decorating bag is also known as a parchment cone. Decorating tips The tips you'll use most often are writing tips, star tips, rose tips, and leaf tips. Start out by purchasing one of each type.

Then add to your collection whenever you need an additional tip for a new garnish. Row 1: Sieve, Apple Cutter, Butter Curler and Paddles, Hand Grater. Row 2: Scissors, Parchment Cone, Skewers and Toothpicks, Knives.

Row 3: Vegetable Peeler, Decorating Tips. Row 4: Brushes, Small Cookie Cutters, Grapefruit Knife, Melon Baller, and Citrus Stripper. Grapefruit knife The jagged edges on this knife come in handy for many garnishing tasks. Hand grater A grater with at least one section for fine pieces and another section for larger shreds is the most practical.

Small cookie cutters These are sold in most cookware shops. Choose the shapes you think you'll use most often. Small cookie cutters are also known as hors d'oeuvre cutters. Knives Sharp knives are a must. The knives you'll use most often are a chef's knife for cutting large items, such as watermelons; a utility knife for medium-sized foods, such as pineapples or cantaloupes; and a paring knife for all-purpose cutting.

Melon baller This handy tool comes in a variety of sizes. The one that is the most versatile is the 1-inch-diameter size. Scissors A small pair is ideal for snipping small items, such as green onion tops.

Kitchen scissors or poultry shears are better for large, tough jobs. Skewers and toothpicks For garnishing, keep a supply of wooden toothpicks, as well as 6- and inch wooden skewers, on hand.

Occasionally you may need a metal skewer. Choose one about 8 inches long. Vegetable peeler The swivel- type of peeler works best. Just make sure it's sharp. Wire strainer This bowl-shaped tool made from wire mesh is great for sifting or sprinkling powdered sugar or cocoa over foods, as well as for draining foods.

Wire strainers are also known as sieves. Cues for Bright, Colorful Garnishes Once cut, some foods discolor quickly, e. pears, apples, bananas, avocados, potatoes and eggplant. To slow the discoloration process down, brush the cut surfaces with lemon juice before wrapping and refrigerating.

To make garnishes last: To maintain and heighten the color of fresh vegetables, blanch them before using them to make garnishes. Simply immerse the produce in boiling water for 1 minute, drain, and plunge into a large bowl filled with ice water or rinse quickly under very cold running water.

Always dry the ingredients thoroughly before use. Citrus Garnishes Brightly colored fruit garnishes add a sense of freshness and fun to foods. They're so naturally beautiful it doesn't take much effort to make them look spectacular.

Look for citrus fruits that are evenly shaped, blemish-free, and at the right stage of ripeness. In general, the firmer the fruit, the easier it is to work with and the longer the finished garnish will stay fresh and attractive. Any kind of citrus works: use lemons, oranges, or limes to start garnishing.

Candied Citrus Peel Tiny strips of candied citrus peel are the perfect topping for everything from espresso to cakes. To candy citrus peel garnishes : Wash fruit; dry thoroughly. Cut strips of peel from fruit with vegetable peeler.

Cut strips with a vegetable peeler. Remove white membrane by scraping cut side of peel. Cut peel into very thin strips. Cut into thin strips. Carefully add strips of peel to boiling mixture.

Add peel strips to boiling mixture. Reduce heat to low. Simmer 10 to 12 minutes or until peel turns completely translucent. Simmer until translucent. Spoon peel strips into sieve. Place strips on waxed paper. Garnish as desired. Garnish with Candied Citrus Peels. Citrus Knots Place a citrus knot on top of a lemon meringue, orange cream, or key lime pie to give a hint of what's inside.

To tie citrus knot garnishes: Wash citrus fruit; dry thoroughly. Cut peel from fruit. Scrape peel to remove membrane. Cut strips carefully. Tie each piece into a knot. Tie into a knot. Garnish with finished Citrus Knots. Citrus Loops At your next dinner party, garnish the edge of each water glass with a citrus loop.

To make citrus loop garnishes: Wash citrus fruit; dry thoroughly. Cut citrus lengthwise into slices. Cut each slice in half crosswise.

Leave a part of the peel attached to the fruit. Holding free end of peel, carefully curl it under, tucking it up against attached part of peel.

Curl peel under itself. Garnish with Citrus Loops. Scored Citrus Slices Pair scored citrus slices with fresh herbs and garnish on pork or fish dishes. To score citrus slice garnishes: Wash citrus fruit; dry thoroughly.

Cut a shallow groove into peel. Cut grooves around the entire fruit. Place fruit on cutting board; thinly slice crosswise with paring knife. Slice crosswise. Garnish with Scored Citrus Slices.

Fans, Flowers, and Butterfly Garnishes Maybe it's the joy of summer that inspires us in the kitchen. Mini Strawberry Shortcakes Make strawberry shortcake, one of America's all-time favorite desserts, extra-special by adding a dollop of whipped cream and a strawberry fan.

To make strawberry fan garnishes: Select a medium sized, uniformly shaped strawberry with hull attached. Wash and dry thoroughly. Cut a few thin slices with paring knife. Fan slices apart. Garnish with Strawberry Fans. Cherry Flowers Add a hint of color to individual servings of rice pudding by trimming with a cherry flower and a small sprig of mint.

To make cherry flower garnishes: Place a cherry on cutting board. Cut cherry into six wedges. Gently pull on the cherry segments to make petals. Garnish with finished Cherry Flowers. Sugared Fruit Trim a silver tray with elegant pastries with delicate sugared fruit.

To make sugared fruit garnishes: Wash fruit. Gently blot dry with paper towels or let air-dry on paper towels. Beat egg white in small bowl with fork until foamy. Beat egg whites until foamy.

Brush egg white onto fruit. Sprinkle sugar over fruit. Sugared Flowers Spruce up tortes, fruitcakes, or steamed puddings with a cascade of sugared flowers.

To make sugared flower garnishes: Wash fresh, small, edible flowers such as geraniums, roses, nasturtiums, violets, and marigolds. Beat egg white in small bowl with fork until foamy, as pictured above. Brush flowers with egg whites. Place flower on large sheet of waxed paper that has been covered with superfine sugar.

Place flower on waxed paper covered in sugar. Sprinkle sugar from sieve onto flower. Let sugared flowers stand at room temperature until coating is dry. Garnish with Sugared Flowers. Lemon and Lime Butterflies Add a flourish to baked cod by serving each portion with a delicate lemon butterfly.

To make lemon and lime butterfly garnishes: Wash citrus fruit; dry thoroughly. Cut a thin strip of peel all of the way around the fruit.

Repeat, starting at the other end. Repeat peeling from other side. Thinly slice remaining lemon crosswise. Cut each slice into thirds. Arrange lemon wedges, with wedge points touching. To make antennae, carefully place two strips of peel where pieces touch.

Place strips of peel at meeting point. Garnish with citrus butterflies. Chocolate Garnishes There's nothing like a creatively placed swirl, drizzle, curl, or flourish of chocolate to elevate an everyday dessert to gourmet status.

Chocolate Curls Create a halo of chocolate curls on top of your favorite sweet treat. To make chocolate curl garnishes: Place square or bar of semisweet chocolate on cutting board; shave it into small pieces with paring knife. Shave chocolate into small pieces. Place measuring cup in water to melt chocolate.

Remove measuring from saucepan. Spread chocolate onto back of baking pan. Scrape chocolate into a curl. Transfer curls to waxed paper. Garnish with Chocolate Curls.

Chocolate Cutouts and More For your child's next birthday party, place a chocolate cutout alongside each serving of cake. To make chocolate cutout garnishes: Place square or bar of semisweet chocolate on cutting board; shave it into small pieces with paring knife, as pictured above.

Spread chocolate inside baking pan. Let stand in cool, dry place until chocolate is just firm. Cut chocolate into shapes with cookie cutters. Remove cutouts with metal spatula.

Garnish with Chocolate Cutouts, like this chocolate star. Baker's Tip! To make chocolate-dipped fruit and nut garnishes: Place square or bar of semisweet chocolate on cutting board; shave it into small pieces with paring knife, as pictured above. Dip fruits and nuts into chocolate. Garnish with Chocolate-Dipped Fruits and Nuts.

To melt and pipe chocolate drizzle garnishes: Place squares or bars of unsweetened, semisweet, or milk chocolate on cutting board; shave it into small pieces with paring knife, as pictured above. Fill plastic bag about half full with melted chocolate.

Seal bag securely. Fill plastic big with melted chocolate. Cut off very tiny corner of bag with scissors. Use scissors to cut off top corner of bag.

Garnish with Chocolate Drizzles, as shown on these cream puffs. Chocolate Shapes For a dazzling display, bend chocolate into the shapes that you desire. To make chocolate shape garnishes: Place squares or bars of unsweetened, semisweet, or milk chocolate on cutting board; shave it into small pieces with paring knife, as pictured above.

Fill plastic bag about half full with melted chocolate, as pictured above. Cut off very tiny corner of bag with scissors, as pictured above. Squeeze chocolate into desired shape. Gently peel shapes off waxed paper. Garnish with Chocolate Shapes.

To melt and pipe white chocolate drizzle garnishes: Place white chocolate baking bar in small resealable plastic freezer bag. Knead bag until white chocolate is smooth. Knead bag to smooth white chocolate. Pipe white chocolate onto dessert. White Chocolate Curls Decorate cannolis and other delicious desserts with these curls.

To make white chocolate curl garnishes: Place white chocolate baking bar on cutting board; shave it into small pieces with paring knife. Spread white chocolate onto pan.

Push spatula along pan to make white chocolate curl. Transfer white chocolate curl to waxed paper with a toothpick. White Chocolate Cutouts These shapes are fun for kids and adults. To make white chocolate cutout garnishes: Melt white chocolate baking bar in small bowl set inside larger bowl half filled with very hot water, stirring occasionally.

Melt white chocolate bars inside two bowls. Spread on cookie sheet with rubber spatula. Refrigerate until white chocolate is just firm, about 15 minutes.

Cut chocolate into shapes with sharp knife. You can also use cookie cutters, if desired. Cut chocolate into shapes. Bell Pepper Garnishes Whenever possible, it's a good idea to make garnishes before you get involved in the final tasks of meal preparation. Bell Pepper Rings Use bell pepper rings to garnish a burger.

To make bell pepper ring garnishes: Make circular cut with paring knife around top of pepper. Cut top of pepper with a paring knife.

Pull stem from pepper; scoop out seeds and membrane with a spoon. Pull stem from pepper. Rinse pepper under running water to remove any excess seeds; drain well. For rings, thinly slice pepper crosswise; remove any excess.

Slice pepper crosswise.

Natural weight loss recipes for inspiring ideas on Goji Berry Health Products to garnish Vegetable garnishing ideas trays with flowers from different vegetables Vegefable techniques. I share how to make fancy vegetable garnishes Vegetwble Natural weight loss recipes time and much effort. All garnishes are super easy to make and at the same time impressive for the Holiday table. Every technique has a link to the page with step-by-step tutorials and some have a video tutorial as well. These vegetable flower ideas are nice to garnish vegetable salad, appetizers, finger food, and more. Dazzle your guests with a Vgetable candied lemon rosebud accenting a luscious cheesecake. Wow Vegetable garnishing ideas ldeas with garmishing delicate tomato Vegetble topping garnlshing a platter of creamy Satiety and weight loss. Entice Natural weight loss recipes ones Cancer prevention tips Natural weight loss recipes plate trimmed with fun gelatin cutouts and colorful carrot flowers -- the list of eye-catching garnishes is endless. In this article, we'll show you how to add excitement to any food with eleven sections of creative garnishes. With easy-to-follow step-by-step instructions and clear how-to photos, you'll soon progress from a basic radish fan to an impressive chocolate lead with ease. This chocolate garnish was added to the cake just before serving.