How to cook a homogeneous meal
From ArticleWorld
To cook a homogeneous meal is an acquired art that takes time, effort and patience to master and even then requires experience before you can confidently flaunt your culinary expertise. Before you hand out the invites and welcome the guests into your home there are hundred and one details that need to be looked into. The menu is one of the most important details and needs to be painstakingly planned if you want your party to be a success. Here are some handy hints to keep in mind while planning a meal and also serving it.
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A few suggestions
- Plan your menu well in advance along with making the guest list. Decide what kind of food you are going to serve and the individual items in the meal.
- Make it a mixture of bland taste and pale colors with vibrantly colorful plates of salad and spicy dips.
- Even though the taste of the pudding is in the eating, remember that garnishing and presentation is an important part of serving the meal. The color of the whole table should blend together; the look of one item should set off the appearance of another.
- The whole menu should be a tasteful blend of spicy food and bland cuisine to cater to the taste of a variety of preferences.
- The texture of the food should also appeal to the eye as well as the palate. Match the smooth texture and soft color of ice cream with the rough grain and rich color of a wafer or cake to serve along with it.
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Do’s
- Try not to mix one cuisine with another. If you are cooking one part of the world, stick to your region; do not jump from France to China or from England to India, you could be cooking a recipe for disaster.
- Go with your gut feeling. If you are really into cooking, your heart will guide you into the right direction.
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Don’ts
- Don’t force anything. Let your creativity flow of its own self. Forcing tastes and presentations (visuals) is a very bad idea.
- Don’t forget to serve the right wine with the right meat, check what goes with what before serving it.