Imagine Eating Rainbows

Does food have to be attractively presented before you can eat it, or if it looked like something the cat threw up would it put you off even if you knew it was nourishing and tasty?

Here are some opinions…
1) I do think we eat with our eyes first, but if I really knew something was yummy etc and it smelled OK (another big factor) I would probably dig in.
2) ummm... presentation is key, but I’ve made a few "cat sick" looking meals that were just fab! and I never cast aspersions on other people's cooking, mine can go just as bad!
In a restaurant, you expect it to taste as good as it looks. in a ready meal, you expect it to taste better than it looks. in my cooking, you hope that although it looks ok, it doesn't poison people!
3) No, it's got to be right and presentation is important, not as important but it should look appetising. I enjoy cooking and I have the time to do it, which suits me.
Never have ready made meals, total carnivore and eat meat from the butchers every day.
4) Its got to look nice or or I wont go near it full stop.......Like snails I just wouldn’t entertain them ughhhh! My sister has tried to get me to try them but well....Na!!
So to myself i have to like the look of the food in front of me or its a no go.

Chefs simply know how to compose, assemble and garnish a plate of food so it looks really, really good.

Cooks aren’t just cooks, they are designers and, to use that overworked term, artists. They engineer every plate so that the components are visually harmonious, hopefully triggering a positive response even before the first bite enters your mouth.

The process actually starts with the original recipe. More than a list of ingredients, a quality recipe factors in textures and colors.

I know, for instance, that chicken breast will taste great in a white wine sauce with white asparagus. But because the physical appearance of the dish is too pale and uninspiring, I’ll add a pinch of capers, parsley and roasted sweet peppers to give the dish more life.

I might layer the ingredients, contrasting the ovals of golden chicken with the tubular asparagus and the round capers. Make sure to overlap the slices of chicken so they give the composition a little bit of height.

Save the parsley for the end, and sprinkle it not only on the chicken, but on the exposed rim of the plate. Not only will the parsley taste fresher this way, but it’s leafy, green look will be more prominent.

Does this sound a bit too fussy for you? Maybe so, but it’s a well-known fact that food that looks great will probably taste great.

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About The Author, Spud Larkin
About the author: Spud Larkin is an up and coming food writer and critic, already renowned throughout the north-east of England for his honest and open reviews that come straight from the heart and more of his reviews at Only good food