To most people, a garniture or garnish means a sprig of parsley added to the plate at the last minute, almost as an afterthought, to provide a little color to the dish. In many professional kitchens, however, a garniture is an important and integral part of the dish. It is the vegetables or other ingredients added to a stew, braised dish, roast or sautéed piece of meat or fish that give the dish its specific character and name. When the garniture is changed - even if the basic technique of cooking the meat, and the meat itself, remains the same - the character and name of the dish change.
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