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Salads
Dinners






Making it Look Good I

Making good tasting food is one thing but making it look good is another. Often we can be turned off to a food or dish because of the way it looks. When it comes to raw and getting your friends and or family to try it, how it looks is crucial. Getting them to try “Raw” is hard enough so it really has to look appealing.  Advertisers figured that one out a long time ago. But as it relates to food and health, it is very important and an integral part of good digestion that the food looks tempting and delicious.
When we see food that looks appealing and we know we are going to eat it our salivary glands start producing saliva. This saliva contains the correct enzymes, in the correct ph, required to process the food we are going to be eating.
So what to do with that tasty food you made to make it tempting to the eyes that land upon it? Well I am not a trained chef or even have any culinary training what-so-ever BUT I have over the past years 8 1/2 years working my restaurant, maked thousands of dishes look and taste stunning. Thats real world training so I know what people like to see on their plate.

This week we will start with color. The first method is to try to incorporate as many colors as possible, using items that go well with the dish of course.  Like red tomatoes, yellow peppers, black olives, and white onion, on the green of a  salad.
When plating food there will always be one dominate color in a dish like the orange of a curry or green of a salad. In reality you are simply decorating that color and shape with other colors. Black pepper and red paprika over the yellow of hollandaise sauce.
Ironically the colors that are visually pleasant complements usually taste good together as well. Like the tan and yellow sauce on over the light brown of this Lentil Chia Steak below. Both colors contrasting the red of the tomato salsa on the top. Then the whole plate is complemented with the sparse green dots of the capers.

The other way to use color is to work on a theme. Cutting or sprinkling a contrasting color over a large solid color. Say for instance black and red pepper sprinkled over

something covered in a rich green spinach cream sauce. You would basically be starting on a creamy green pallet. Or something like a red stripe of raspberry sauce over a raspberry and chocolate mousse pie on a white plate. Top that with the same color as the plate. White on top and on the bottom, with dark brown chocolate in the center and the red raspberry top. The raspberry sauce can then carry the red over the brown and the white tying it all together.

Another consideration is the plate or bowl. As color is concerned you will want to exaggerate the identity of the dish and define the perimeter of that dish. If the Pie in this picture where on a brown plate you would loose the outline of the pie; brown on brown you don't see the edges to well. But on white you clearly see the size and shape of the pie. This exaggerates the food and focuses your attention on the delectable piece of pie. The food should look completely separate from the dish. Salads on Green Plates don’t look good because you loose the detail of the greens.  The plate should always compliment the tone on the food but never out shine the food.
Next week we will look at plates and bowels.

Till next week
Raw Chef Dan

 

 



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