Choosing and Using Serving Platters
A platter acts as a frame for the work you have done in the kitchen. If the frame is too small, the food looks cluttered and difficult to serve; if it is too large, the dish feels sparse.
Function dictates the form.
Before pulling a platter from the shelf, consider how people will interact with the food. Heavy, carved wooden boards are difficult to pass across a table, while thin, flat ceramic plates are fragile but easy to clean.
- Tape measure
- Drafting paper
- Kitchen scale
Maintaining Negative Space
Always leave at least one inch of bare platter surface between the edge of the food and the rim. This gives the eyes a place to rest and your guests a clear zone to grip the platter.
The method.
Assess the item size
Measure the total width of your arranged appetizers. Add two inches of clearance on all sides to determine the minimum usable surface area of your platter.
Consider material thermal mass
Use marble or slate for items that need to stay chilled, as they hold low temperatures well. Use wood for dry, room-temperature appetizers like crackers or cured meats to prevent sogginess.
Verify stability
Place the platter on your counter and press firmly on the edges. If it rocks or teeters, it is unsuitable for passing in a crowded room.
When it doesn't go to plan.
A platter with a slight rim prevents oils and vinaigrettes from dripping onto your table or your guests' clothing.
If your platter is exceptionally large, group items in the center and fill the empty space with fresh herbs or lemon leaves to prevent the food from appearing lost.
Store platters vertically in a rack to prevent scratching the surfaces of expensive glazes.
The ones that keep coming up.
Can I use any plate as a platter?
Yes, provided it is flat enough. A deep bowl or a curved dinner plate will make the food slide toward the center, ruining your arrangement.
How do I keep platters from sliding on a glass table?
Place a small, damp paper towel or a thin silicone mat underneath the center of the platter to create friction.
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