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Garnish (cooking)

From Wikipedia, the free encyclopedia
BERJAYA
A gyro sandwich garnished with mint leaves

A garnish is an item or substance used as a decoration or embellishment for a prepared food dish or drink.[1] Some garnishes are mainly for appearance, while others impart additional or contrasting flavors.[2] This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, French for "garnished."

Unlike a decoration, a garnish is edible. For example, plastic grass for sushi presentation is a decoration, not a garnish.

Overview

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A garnish makes food or drink items more visually appealing.[3][4] It may, for example, enhance its color,[3] such as when paprika is sprinkled on a salmon salad. It may provide a color contrast, for example when chives are sprinkled on potatoes. It may make a cocktail more visually appealing, such as when a Mai Tai is topped with tropical fruit pieces. Sometimes a garnish and a condiment will be used together to finish the presentation of a dish; for example, an entrée could be topped with a sauce, as the condiment, along with a sprig of parsley as a garnish.[citation needed]

A garnish may be so identified with a dish that the dish appears incomplete without it. Examples include a banana split sundae with cherries on top or buffalo wings served with celery stick garnish and blue cheese dressing.[citation needed]

List of garnishes

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Foods and entree

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Garnishes for foods and entrees include:

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Sun dried tomato used as garnish for the vegan Penne

Desserts and sweets

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Garnishes for desserts and sweets include:

BERJAYA
A frosted muffin garnished with confetti candy

Beverages

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Garnishes for beverages include:

BERJAYA
A gin martini with a lime twist

Coffee-based drinks may have:

Savory drinks such as Bloody Mary may have:

  • Carrot sticks
  • Celery stalks (usually with leaves attached)
  • Pepper
  • Salt, coarse (applied to the rim of glasses)

Eggnog may have:

Various fruits are used:

Garnishes according to cuisine traditions

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French garnishes

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Classic French garnishes include[23]

For soups:

BERJAYA
Chilled leek and potato soup garnished with croutons
  • Brunoise – one to three mm diced vegetables
  • Chiffonade – finely shredded lettuce or sorrel stewed in butter
  • Croutes – small pieces of halved French bread buttered and oven dried
  • Coulis – (a thicker soup) drizzled decoratively
  • Croutons – small pieces of bread (typically cubes) fried in butter or other oil
  • Julienne – thinly sliced vegetables
  • Pasta (tapioca, sago, salep) etc.
  • Pluches – a whole leaf spray of herbs, without the central stalk (traditionally chervil)
  • Profiterolles – puff pastry stuffed with purée
  • Royale – a small decoratively shaped piece of egg custard (in German this is called an Eierstich)
  • Threaded eggs [24]

For relevés and entrées:

  • Croquettes
  • Potatoes (pommes dauphine,[25] Duchess potatoes or Marquis)
  • Duxelles – fried onion, mushrooms and herbs[26][27]
  • Matignon – minced carrots, onions, and celeries with ham stewed in butter and Madeira
  • Mirepoix – similar to Matignon but diced (cf. minced) with or without ham (or with bacon substituted for the ham)
  • Polonaise – Polish-style garnish with melted butter, bread crumbs, chopped boiled egg, lemon juice and herbs over cooked vegetables
  • Salpicon – a variety of other diced meats or vegetables
  • Fritters

Indonesian garnishes

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BERJAYA
Indonesian festive tumpeng rice cone, garnished with decoratively sliced chili pepper and cucumber.

Japanese garnishes

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BERJAYA
Japanese miso ramen garnished with edible seaweed, sesame and scallion

Korean garnishes

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BERJAYA
Jidan, a Korean egg garnish for soups

In Korean cuisine, decorative garnishes are referred to as gomyeong (고명), means to decorate or embellish food.[29][30]

Garnish tools

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Tools often used for creating food garnishes include skewers, knives, graters, toothpicks, and parchment cones.[40]

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See also

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References

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  1. ↑ "Garnish". Encyclopedia Britannica. May 27, 2017. Retrieved May 28, 2017.
  2. ↑ "Garnish". Food Encyclopedia. Food Network. Archived from the original on 21 January 2017. Retrieved 1 September 2012.
  3. 1 2 Niz, Ellen Sturm (October 2, 2014). "How to plate your food like a pro: Celebrity chefs share their secrets". Today. Retrieved May 28, 2017.
  4. ↑ "How To Garnish The Easy Way!". VegetableFruitCarving.com. Archived from the original on 28 August 2018. Retrieved 1 September 2012.
  5. ↑ Goldstein, D. (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Life Books. p. 71. ISBN 978-1-880100-42-4. Retrieved May 28, 2017.
  6. ↑ Creasy, R. (2015). Rosalind Creasy's Recipes from the Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping. Tuttle Publishing. p. 77. ISBN 978-1-4629-1793-8. Retrieved May 28, 2017.
  7. ↑ Hemphill, J.; Hemphill, R. (1997). What Herb Is That?: How to Grow and Use the Culinary Herbs. Stackpole Books. p. 18. ISBN 978-0-8117-1634-5. Retrieved May 28, 2017.
  8. ↑ Rivers, F. (1916). The Hotel Butcher, Garde Manager and Carver. Home economics archive--research, tradition and history. Hotel Monthly Press. p. 105. Retrieved May 27, 2017.
  9. ↑ Restino, S. (1996). Mrs. Restino's Country Kitchen. Shelter Publications. p. 148. ISBN 978-0-936070-18-6. Retrieved May 27, 2017.
  10. ↑ Millard, E. (2014). Indoor Kitchen Gardening: Turn Your Home Into a Year-round Vegetable Garden. Cool Springs Press. p. 63. ISBN 978-1-61058-981-9. Retrieved May 28, 2017.
  11. ↑ Authors, V. (2014). Eating For Victory: Healthy Home Front Cooking on War Rations. Michael O'Mara. p. 114. ISBN 978-1-78243-304-0. Retrieved May 28, 2017.
  12. ↑ Vartanian, A.; Potter, C.; Heino, K.; McClelland, R.; Ball, R.; Menegaz, V.; Kovacs, N.; Healy, H.; Castaneda, J.; Winters, K. (2015). The Ultimate Paleo Cookbook: 900 Grain- and Gluten-Free Recipes to Meet Your Every Need. Page Street Publishing. p. 221. ISBN 978-1-62414-140-9. Retrieved May 28, 2017.
  13. ↑ The Hotel/motor Hotel Monthly. Clissold Publishing Company. 1913. p. 11-PA77. Retrieved May 28, 2017.
  14. ↑ Fulton, M. (1986). Encyclopedia of food and cookery. Gallery Books. ISBN 978-0-8317-2799-4. Retrieved May 27, 2017.
  15. ↑ Rombauer, I.S.; Becker, M.R. (1975). Joy of Cooking. Scribner. p. 456. ISBN 978-0-02-604570-4. Retrieved May 28, 2017.
  16. ↑ Ruhlman, M.; Ruhlman, D.T. (2011). Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto. Chronicle Books. p. 236. ISBN 978-0-8118-7643-8.
  17. ↑ Aitken, H. (2008). The Really Useful Ultimate Vegarian Cookbook. Murdoch. p. 9. ISBN 978-1-74196-247-5. Retrieved May 28, 2017.
  18. ↑ DK Eyewitness Travel Guide Japan. DK Publishing. 2017. p. 322. ISBN 978-1-4654-6432-3. Retrieved May 28, 2017.
  19. ↑ Altschul, A.M.; Wilcke, H.L. (2013). New Protein Foods: Seed Storage Proteins. Food science and technology. Elsevier Science. p. 437. ISBN 978-1-4832-1597-6. Retrieved May 28, 2017.
  20. ↑ Roehl, E. (1996). Whole Food Facts: The Complete Reference Guide. Inner Traditions/Bear. p. 115. ISBN 978-0-89281-635-4. Retrieved May 27, 2017.
  21. ↑ Barrett, D.M.; Somogyi, L.; Ramaswamy, H.S. (2004). Processing Fruits: Science and Technology, Second Edition. CRC Press. p. 804. ISBN 978-1-4200-4007-4. Retrieved May 28, 2017.
  22. ↑ DeGroff, D. (2010). The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes. Potter/TenSpeed/Harmony. p. 107. ISBN 978-0-307-76227-6. Retrieved May 28, 2017.
  23. ↑ Escoffier, A. (1941). Basic Elements of Fine Cookery. New York: Crescent Books. p. 88 et seq.
  24. ↑ Raskin, X. (1922). The French Chef in Private American Families: A Book of Recipes. Rand McNally. p. 149. Retrieved May 28, 2017.
  25. ↑ Picasso, P.; Foster, J.K. (1964). Posters. Grosset & Dunlap. p. 22. Retrieved May 28, 2017.
  26. ↑ Spahr, D.L. (2009). Edible and Medicinal Mushrooms of New England and Eastern Canada. North Atlantic Books. p. 201. ISBN 978-1-55643-795-3. Retrieved May 27, 2017.
  27. ↑ Boetticher, T.; Miller, T.; Farnum, A. (2013). In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods. Ten Speed Press. p. 256. ISBN 978-1-60774-343-9. Retrieved May 27, 2017.
  28. ↑ Kruger, Vivienne (2014-04-22). Balinese Food: The Traditional Cuisine & Food Culture of Bali. Tuttle Publishing. ISBN 978-1-4629-1423-4.
  29. ↑ Pettid, M.J. (2008). Korean Cuisine: An Illustrated History. Reaktion Books. p. 46. ISBN 978-1-86189-348-2. Retrieved May 28, 2017.
  30. ↑ Helstosky, C. (2014). The Routledge History of Food. Routledge Histories. Taylor & Francis. p. 76. ISBN 978-1-317-62113-3. Retrieved May 28, 2017.
  31. 1 2 3 Hayes, Dayle; Laudan, R. (2009). Food and Nutrition/Editorial Advisers, Dayle Hayes, Rachel Laudan. Marshall Cavendish Reference. p. 615. ISBN 978-0-7614-7824-9. Retrieved May 28, 2017.
  32. ↑ "al-gomyeong" 알고명. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 22 April 2017. Retrieved 22 April 2017.
  33. ↑ Korean Food Foundation (2014). The Korean Kitchen: 75 Healthy, Delicious and Easy Recipes. Seoul: Hollym. p. 46. ISBN 9781565914599. Archived from the original on 2017-04-22.
  34. ↑ McWilliams, Mark, ed. (2013). Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. Prospect Books. p. 236. ISBN 978-1-903-018-99-6.
  35. 1 2 3 4 Jin-ah, Y. (2015). K-FOOD: Combining Flavor, Health, and Nature. Korean Culture. Korean Culture and Information Service (South Korea). p. 79. ISBN 978-89-7375-599-8. Retrieved May 28, 2017.
  36. ↑ "Korean chilli threads". Gourmet Traveller. 12 August 2013. Retrieved 8 May 2017.
  37. ↑ Kulshrestha, Kritika Pramod (9 October 2013). "Austin chefs create art inspired culinary bites". The Daily Texan. Archived from the original on 1 December 2017. Retrieved 8 May 2017.
  38. ↑ Bourke, Jordan; Pyo, Rejina (23 August 2015). "Six simple recipes from a Korean kitchen". The Guardian. Retrieved 8 May 2017.
  39. ↑ Pettid, M.J. (2008). Korean Cuisine: An Illustrated History. Reaktion Books. p. 47. ISBN 978-1-86189-348-2. Retrieved May 28, 2017.
  40. ↑ Joy, Dhanya. "Food Garnishing Ideas". Buzzle. Archived from the original on 15 December 2013. Retrieved 1 September 2012.
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