Here in the United States, fine dining is a thriving industry. After all, restaurants that could be considered fine dinging establishments actually contribute a full one tenth of all restaurant sales and profits throughout the country as a whole. With people visiting fine dining restaurants now more than ever (as fine dining sales are up by as much has 3% in recent years), it’s clear to see the fine dining restaurants are important establishments all throughout the country as a whole.
Of course, there are a number of elements that must come together to make any given fine dining restaurant a successful one. For one thing, the quality of the food must be stellar – this goes without saying. From technical execution to taste to the quality of the ingredients that are used, the food quality must be quite high to justify the nearly $30 that each fine dining customer pays on average. Of course, the ambiance of the restaurant matters too, as visual appeal is a hugely important part of just about any given dining experience.
This visual appeal translates to the plate as well, as the appeal of your food can impact your dining experience quite significantly. As the old saying goes, after all, we eat first with our eyes. Typically, adult diners prefer to see as many as three separate colors and the same number of food components on the typical plate, with the average child preferring many more – as many as six different colors and seven total different food components on a single plate. Making food visually interesting can be accomplished with the help of organic micro greens and other types of edible flowers, of which there are more than 100 varieties currently used throughout the United States at our present date.
Organic micro greens have actually been used for quite some time, with a presence in the fine dining restaurant industry for as many as 30 years, by some estimates – and certainly no less than 20 years. Organic micro greens and other micro green varieties can be used to add a little something special to any given dish, and can add some extra texture or even just a pop of color when it is needed. Therefore, there is certainly no doubting the fact that organic micro greens are quite valuable indeed in the restaurant world as we know it.
However, the overall quality of the organic micro greens used is a hugely essential to presenting a good plate of food – and a good dining experience. For this reason, organic micro greens and all other types of microgreens are ranked on a scale of one to five. Organic micro greens that are ranked as a five are in excellent quality, while micro greens that are ranked as a one are considered to be of the worst possible quality for organic micro greens or other types of micro greens. However, nothing that has been ranked below a three will be approved for any kind of commercial use, such as in that of a fine dining establishment.
Storing your organic micro greens and all other types of micro greens properly will be a must for keeping them in good shape until they are ready to be used. First of all, your organic micro greens should be stored in a separate and sealed container from the rest of the food in any given refrigerator. This will help to keep them in good condition for a longer period of time, but it will still be important to not let them sit too long before using them.
The temperature of the fridge also matters quite a bit, and should not dip too low, as this can cause discoloration in some types of herbs and and micro greens, such as that of basil (among others). In fact, the temperature of any given fridge storing organic micro greens should ideally be kept at just above 39 degrees Fahrenheit – and no lower than 38 degrees Fahrenheit or higher than 40 degrees Fahrenheit at the very most. Organic micro greens can be very useful, of course, when stored properly.