Plate presentation is the final step showcasing food's quality and preparation. Effective plating should be simple yet visually appealing. Successful presentations require imagination and trial-and-error
Traditional paitan broth requires hours of boiling bones. New method uses leftover chicken carcass and vegetables. Blender transforms cloudy broth into creamy slurry. Broth separates into layers after refrigeration
Garnish is an edible item used as decoration or embellishment for food. Garnishes enhance visual appeal and may provide contrasting flavors. Food served with garnish is called "garni" in French
Created in 1985 by Horacio Fernández in Mexico. Named after El Tajín archaeological site in Veracruz. Entered U.S. market in 1993 with Houston plant
Chives (Allium schoenoprasum) are a vegetable from the allium family. They have hollow green stems and flowers at the top. Chives taste mild with hints of onion and garlic
Lemon skin consists of zest and pith, with zest being the bright yellow outer layer. Zest contains high concentration of natural oils and protects lemon from pests. Pith is the bitter white layer beneath zest