Apart from the functional necessity of good-quality kitchen equipment, the final step of presenting the cooked food appropriately is just as important.
Imagine a fine Coq au vin served in a gaudy and over decorated
enamel dish, a delicious terrine in a jockey shaped pottery
dish or a fresh green salad in an orange plastic bowl.
The size, purpose and material for suitable serving ware cannot be over emphasized. |
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Serving bowls are used to serve large or individual portions of food. On most dining tables, large serving bowls are used to contain side dishes such as mashed potatoes, steamed baby vegetables or a tossed salad, dumplings or meatballs. Smaller serving bowls usually hold accompanying gravy, corn nibblets, green peas or grated cheese.
Serving bowls are used frequently, so they need to be crafted from a material that is long-lasting, is easy to handle, and will not break.
Serving bowls are used to hold both hot and cold items, so they must be resistant to both temperature extremes.
Most of all, they must not chip or crack, as they would
not only be unpresentable, but will harbor germs and bacteria. Serving bowls must also be easy to clean. In this day and age, it is almost unthinkable to buy any serving ware that is not dishwasher-safe. |
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There are all sorts of porcelain, earthenware, terracotta and stoneware bowls of ancient and modern design. However, steel is the material that best fulfills the requirements for making serving bowls. For a twist on their generally simplistic design, you can look for steel serving bowls with a hammered or matt finish, or shaped into squares or ovals.
Always remember that food is for pleasure and should stimulate all the senses. A good-looking dish excites the eyes and gets the taste buds going just as surely as tempting smells from the kitchen do.
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