[Sca-cooks] Re: Presentation of food at feasts (was Of pickyness...)

[Sue Clemenger]

I might venture to remark, that a _lot_ of us who do feasts have never
had benefit of formal training and/or work-related experience in the
cooking fields.  I know I've gotten better about timing things over the
years, but I also know there's still a lot I'm missing, and a lot of
at-the-last-minute-disaster-fixes I'm just not aware of.
Ditto food presentation...I'd like to be creative with little
last-minute touches, but don't know what to do, beyond sticking a sprig
of parsley on a plate....Has anyone ever done any investigating re:
period food flourishes? That'd be _really_ interesting and helpful to
know, as well as any period-compatible modern stuff.

--Maire, having a nice halfway sunny New Year's Day....., and who's
working on batches of mustard, and her "challenge" stuff from Master A's
Redaction Challenge.....

Gorgeous Muiredach wrote:
>

> Granted, I haven't been to many feasts at all, but none seemed to have had
> an effort made for attractive presentation.  I suspect it's often the rush
> of serving that limits things.  Perhaps it's arrogant of me, I think that
> with proper planning, the majority of the last minute problems can be
> avoided.  Of course, there *are* always unforeseen problems.  It has been
> said that "the best laid battle plan never survives first contact with the
> enemy".
>
> If I may be so bold as to offer a diagnosis as to the last minute (hour)
> mad rush, a potential reason to it?  I notice that many people cooking for
> themselves and a couple friends, or family at home tend to do things in
> "reverse".  By that I mean, you try to get everything ready at the same
> time.  Reverse timing.  Don't think it terms of:  "The roast will be ready
> at 7pm, so I start the potatoes at 6:30 and the beans at 6:45."
>
> In general, start the longest items first.  Then while those cook, do the
> rest.  Start the roast, don't worry what time it's gonna be done at.  Cook
> your potatoes right away.  When they are cooked, put them aside and plan on
> keeping them warm for a little bit, or rewarming before serving.  Same with
> the beans.  This gives you a little more elbow room at serving time.  Time
> to put in a few branches of fresh herbs here, a tomato skin rose there, and
> other small easy items to enhance presentation.  Just food for thoughts :-)