 Presentation
I often like to 'decorate' our dinner plate and one thing I love to do is draw on the plate with a sauce I'm using. I'm no Pollock but it's fun! One thing I have a problem with is that I've been either using a spoon or a baster to do this, and the baster just doesn't work. It tends to "spit" sauce in clumps, and I've yet to perfect a method of pouring it perfectly with a spoon, especially with thick sauces.
Is there a better way? Or should I just keep practicing with the spoon? How do professional chefs accomplish those perfect lines? |