Plate Dinner like a Pro (10 tips for meal plating)

 

Most of us have been doing more cooking at home than ever before and some are feeling the fatigue. Whether you mix in to-go orders from restaurants or do head out once in awhile, during the restrictions imposed during the Covid-19 pandemic, more and more people are preparing their own meals. One way to keep things interesting is to learn how to plate food like a professional - or at least make your own food dressed up for a close-up on social media.

1.  Start with a visually pleasing menu

Choose foods with different textures and colors. Combine salty, sweet, crunchy, soft, and an array of colors whenever possible.

2.  Pick one of the professional plating methods

• Classic - 11:00 carbs, 2:00 vegetables, 6:00 protein
• Landscape - long and low plating design
• Free Form - abstract with dots and curlicues of colorful sauce.

3.  Choose the right dish

A classic white plate can go a long way in making the food "pop." Also make sure you use bowls or plates with an edge when needed.

4. Control portion size

Recommendations vary according to the dish, but for the most part aim for half the plate to be vegetable, one quarter carbohydrate and one quarter protein. 

5.  Create Height

• Begin with a sauce or broth.

• The next layer is most likely going to be a carbohydrate but any  component that would taste great with the base is best.

• Finish with a protein either directly on to or leaning over the middle layer. If the protein is steak, consider placing horizontally cut slices as the last step.

6.  Garnish with purpose

Avoid simply sprinkling parsley or other herbs around the dish like edible confetti. Consider not only visual interest but how the food will taste and if your garnish makes sense with the recipe.

7.  Odd numbers are even better

When plating foods that may either be counted or noticed by their amount, choose an odd number of items.

8.  Hot should be hot and cold should be cold

Keep the temperature of the dish appropriate for the meal being served. Warm plates in a low oven or cool plates by storing in the refrigerator prior to plating.

9. Tools for food plating and presentation

For the most part, the utensils you have in the kitchen right now are great basic tools to begin carefully arranged food plating and presentation for dinner at home. To really raise your game, consider adding the following items:

·       Squeeze bottles for sauces, condiments, and olive oil

·       Pastry brush to spread sauces on the plate

·       Various sized tongs for careful placement of foods

·       A ring mold to be used for plating rice or other carbohydrates

·       A grater or microplane

·       Vegetable peelers can be used to create edible vegetable ribbons or chocolate shavings

10.  Is it practical for eating?

If the plated food needs to be cut make sure it is on a flat surface. If the food has been layered, do all of the components make sense to eat together or in simple terms, will the combination be delicious when eaten together?

For the full Fed Well blog on The Find by Zulily about food plating click here. Enjoy elevating the look of your dinner and I invite you to post your results on social media and tag #FedWell.