Look at these Michelin chefs in high hats. They are absorbed in making western restaurants, and are actually willing to pour a small amount of juice. Although a small amount of fruit juice is really beautiful and well decorated, is it to make the food look more beautiful or to dip it in for people to eat?
In fact, these exquisite western restaurants often look so high-end, not only the ingredients themselves, but also the sauces have played a great role. These gorgeous dishes are made of juice of different colors to set off key foods. Therefore, in the process of making western restaurants, there are two standards. The first principle is "a little blooming" and the second principle is "using juice skillfully".
How to tell whether these juices in western restaurants are for beauty or want to dip in something to eat? Mainly depends on the level of the chef. A well-trained western-style chef with Michelin tires not only adds juice to the appearance, but also combines juice with food to the extreme, which has both beautiful and generous decorative effects and is enough for people to dip in. But those low-level chefs can only pour a small amount of juice for decorative design.
In fact, more chefs will choose to put juice in beautiful small plates and serve it on the table with ingredients. And the juice that occupies the empty space in the plate is just for the sake of beauty and generosity. This kind of juice is basically BBQ juice, tomato juice and black pepper juice. They are full of color and excellent, which can make the most important ingredients more and more critical.
However, juice is really the core of western restaurants, because western restaurants are not like Chinese restaurants, which chop up food to taste and fry it in oil before it tastes. The juice in the western restaurant is the source of the taste of the whole dish. Therefore, if Michelin chefs want to make a dish more and more high-end, the preparation of juice is very important.
The sauces commonly used in western restaurants include tomato sauce, beef Chili sauce, thyme sauce, red wine sauce, black pepper sauce, foie gras and so on. This kind of juice is expensive and cheap, and the most common one is tomato sauce, which is bright red and excellent. Beef Chili sauce and black pepper sauce are dark in color, which can leave a full ink on a white plate, and a simple small amount can have a strong visual impact.
Even with juice, there are doorways. Before loading, the composition method should be adopted first, and the core components must be highlighted. This requires that the dishes in western restaurants must be concise and atmospheric, and large and round white plates are more suitable for composition and design. Although it seems that giving people one kind of food is enough.