Stubbs adds that cold water will make things crisp. And when radishes, onions and scallions are cut into strips that are still attached at one end, cold water will make them spread out and look like flowers. A paring knife is the only tool used by most chefs to make food garnishes, but kitchen stores sell some clever little tools that make the job easier. For example, garnishing knives have wavy edges that make crinkle or scalloped cuts across firm vegetables like beets, carrots and potatoes. Twin curl cutters create thick vegetable curls that can be used as a garnish or fried and used as a side dish.
Cooks can use little squeeze bottles to make simple sauce decorations.
Fredrickson puts a puddle of cream in the center of a plate, then uses a squeeze bottle of chocolate sauce to make a ring around it. A piece of cake or mousse is then placed on the plate, and the result looks like something that should be in a magazine. Your own dinner table can look just as good. With practice, you can create wonderful garnishes and decorations in minutes with just a few flicks of a paring knife and some creative ideas. You can reach food writer Wina Sturgeon at 625-4274.