Colors

Two or three colors on a plate are usually more interesting than just one.Visualize this combination: poached chicken breast with suprême sauce, mashed potatoes, and steamed cauliflower.Appetizing? Or how about fried chicken, French fries, and corn? Not quite as bad, but still a little monotonous.

Many hot foods, especially meats, poultry, and fish, have little color other than shades of brown, gold, or white. It helps to select vegetables or accompaniments that add color interest—one reason why green vegetables are so popular.

Garnish is often unnecessary, especially if the accompaniments have color, but it is very important in some cases.The classic combination of broiled steak (brown) and baked potato (brown and white) looks a little livelier with a few asparagus spears on the plate or even with the simple addition of a healthy sprig of watercress.

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Knife Throwing Techniques of the Ninja

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