Are there any rules you guys use to make food more aesthetically

>>8360916
bumping for interest

>google dish
>images
>find a pic you feel is aesthetically pleasing
>note what differentiates the pic from your creation

In general: color.

throw a bunch of dill on it and serve on a white plate.

>>8360948
>note what differentiates the pic from your creation
Shit that's a really good point, why haven't I thought of that

>>8360916
That plating is horrible. If you cut open a chicken breast like that then it dries and goes shitty. It looks fine but it's impractical.

>>8360961
It's just a picture to start the thread with dude

>>8360961
>cutting chicken makes it dry

no, that's just your shit cooking

>>8360916

Make casseroles and soups and things of that nature so that presentation like in your pic is irrelevant.

File: img_3903.jpg (321KB, 2500x2500px) Image search: [Google]

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>>8360976
>just make fundamentally ugly dishes so it can't be helped
retard

also
>soup
>presentation irrelevant
retard

I find bell peppers are useful. You can use whichever colour is missing from your dish.

>>8360996
Nothing more appetizing than having your soup served in a miniature toilet bowl.

>>8361052
you will never fully understand art if your mind immediately assumes the perverse

File: 20120301-tonkotsu-ajitsuke-tamago-marinated-egg-4.jpg (32KB, 279x458px) Image search: [Google]

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>>8361052
That's what I thought. I think they were trying to make it look like half a boiled egg (with the soup as the yolk) but I'm not sure.

>>8361103
>food
>art

kek.

Choose one, Mr. Picasso Cook. Are you going to be showing at the next modern art exhibition at the Louvre? Oh, the rat ate it, so you'll have to opt out of that one. Maybe next time.

>>8360916

Try not to cook the shit out of it, try not to mix it compulsively ever two seconds for the entire cooking time, try to respect the ingredients and not just mix them together into an unrecognisable bio-mass.

>>8360948
/thread

I would also keep in mind composition on the plate in instances where you're plating a dish that doesn't take up the entirety of a plate. Most of the time people put things in the center of a plate, but it might be worthwhile to experiment with off-center placement to generate more visual interest. Do keep in mind that a piece needs resolution, in most cases this is achieved by balancing out the composition or most commonly keeping the food in the middle of the plate. The key word is symmetry; even when things are asymmetrical you should still strive for symmetry, if that makes sense. If any of what I said makes sense.

Food is art regardless of what anyone else says. It's part two dimensional art, part three dimensional art, part performance art.