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Sauce dots spark debate among chefs
12/7/2017
Pixabay

The trend of small, carefully plated portions of food served with artful dots of sauce has drawn the scorn of some culinary experts who find the practice pretentious, such as British cookbook writer Delia Smith and chef Jeremiah Tower. While the plating technique once had to be painstakingly done with a spoon, the ease of squeeze bottles has made it commonplace.

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