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Garnishes

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Side dishes are a class of dishes that complement and decorate (by taste and visual parameters) meat, fish and seafood.Their recipes, homemade and tasty, are selected with certain clearly set goals - to make the main treat more satisfying, or vice versa, reduce its calorie content, add sourness or dilute too spicy taste color. These dishes include vegetables, porridge and pasta. Sauces are also considered a side dish, because their function falls under the definition. Potato puree, mushroom gravies, pates, stewed vegetables, as well as fresh salads successfully act as universal additions to protein food. They can be added to chicken or pork, and to perch and salmon, and to shrimp with squid. They are equally served on one plate, shared, with basic food, and separately, in different dishes. In the second case, everyone can choose the volume (and presence or absence) of the garnish. When you take on cooking, take care of the compatibility of all the ingredients of your lunch or dinner. This greatly affects the pleasure of your relatives from the meal. There is a concept of pre-boarding. This is an addition to the side dish. It is smaller, but it is just as important - and taste, and aroma, and appearance. She creates a sense of abundance and variety on the plate. Start with versatile, tried-and-tested, step-by-step photo home recipes, move on to more complex and fantasize, and your meals will get better and better from breakfast to lunch, summer to autumn.