[Sca-cooks] Menu-matic (was: Onion-riffic)
Terry Decker
t.d.decker at att.net
Wed Sep 16 19:17:59 PDT 2009
> OK, another question-- what makes a menu balanced? I personally tend to
> put a lot of emphasis on having a variety of textures, and I tend to
> mentally divide dishes into several groups, and try to gain balance by
> getting a good spread across the groups.
>
> Antonia di Benedetto Calvo
I try to work to a pleasing mix of texture, color, temperature and flavors
so that each dish of a course compliments the course as a whole both in the
viewing, the smelling and the eating. Sometimes, I succeed.
Bear
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