The Secrets of Your Food - Netflix

The Secrets of Your Food is the delicious science story of the food on your plate. Michael Mosley and James Wong present a celebration of the physics, chemistry and biology that lie hidden inside every bite. Together they travel the world and take over the UK's leading food lab in order to deconstruct our favourite meals, taking us inside the food, right down to the molecular level.

The Secrets of Your Food - Netflix

Type: Documentary

Languages: English

Status: Running

Runtime: 60 minutes

Premier: 2017-02-24

The Secrets of Your Food - Garnish (food) - Netflix

A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for 'garnished.' Many garnishes are not intended to be eaten, though for some it is fine to do so. Parsley is an example of a traditional garnish; this pungent green herb has small distinctly shaped leaves, firm stems, and is easy to trim into a garnish.

The Secrets of Your Food - French garnishes - Netflix

Classic French garnishes include For soups:

Brunoise – one to three mm diced vegetables Chiffonade – finely shredded lettuce or sorrel stewed in butter Croutes – small pieces of halved French bread buttered and oven dried Coulis – (a thicker soup) drizzled decoratively Croutons – small pieces of bread (typically cubes) fried in butter or other oil Julienne – thinly sliced vegetables Pasta (tapioa, sago, salep) etc. Pluches – a whole leaf spray of herbs, without the central stalk (traditionally chervil) Profiterolles – puff pastry stuffed with purée Royale – a small decoratively shaped piece of egg custard (in German this is called an Eierstich) Threaded eggs For relevés and entrées: Croquettes Potatoes (pommes dauphine, Duchess potatoes or Marquis) Duxelles – fried onion, mushrooms and herbs Matignon – minced carrots, onions, and celeries with ham stewed in butter and Madeira Mirepoix – similar to Matignon but diced (cf. minced) with or without ham (or with bacon substituted for the ham) Salpicon – a variety of other diced meats or vegetables Fritters

The Secrets of Your Food - References - Netflix