What are the different toppings when cooking

Garnish - eat with your eyes!

Even before the first bite, the best dishes whet your appetite for more. Fresh herbs on the roast, a pattern of cream in the tomato soup: garnishing is the icing on the cake to present the meal in the most beautiful light.

When it comes to cooking, details matter. This principle also applies when the food is basically ready. A garnish with a sprig of rosemary, for example, gives a juicy steak an appetizing splash of color, and a few wild flowers as a garnish make an average salad a specialty. No wonder that this finesse goes back to the French culinary tradition. The term "garnir" means "to decorate" or "to dress up". In German, the term primarily refers to this definition. In French, however, can set mean the side dishes like vegetables and potatoes. In parts of the Anglo-Saxon region, "garnish" is used to accompany fish or meat.


Eat the garnish or not?

In principle, all dishes and drinks can be garnished. By the way, decorating desserts and pastries is known as decorating. When garnishing, the transition between simply decorating and adding another flavor component is often fluid. And: Nobody expects you to eat the thyme bouquet with the roast. In Asian cuisine in particular, artfully carved additions, such as radish or carrots, are a popular garnish that is more intended to be admired than to be eaten.


Garnish from simple to demanding

Garnishing can be child's play or something for experienced hands. The easiest way is to chop fresh herbs or sprinkle them all over the dish - preferably those that were also used in cooking. Only fine, intact leaves or stems should be used. Mint and lemon balm are particularly suitable for garnishing desserts. Slices or slices of citrus fruits are another classic garnish ingredient. One tip: For salmon or Wiener Schnitzel, grab a lime for a change.

With soups, the garnish is often an integral part of the recipe. In addition, decorate a ready-made tomato soup with roasted croutons, a dollop of cream or crème fraîche. Do you want to impress your guests in particular? Then use a wooden stick or toothpick to pull the cream outward into the soup in patterns. If you want it to be particularly artistic, arrange the cream in a circle or several dabs. This is best done with a teaspoon or you can pour the cream into a drip-free milk jug.

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