[chris1980]

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?

[Rob P.]

Try a squeeze bottle which is usually used for finishing sauces. Just cut the tip a little bit so that the opening is really fine.

[KCZ]

My guests laugh at my old plastic red ketchup and yellow mustard squirt bottles.

[Jayme]

Squirt bottle is the way to go... and if your sauce is too "chunky" pour it through a sieve first.

[panini]

Pollock?
It tends to "spit"
what's the problem?
I ditto everyone. These are in the grocery for cents. Get a few and have different size top holes.
pan

[Thecooktoo]

I've got a half dozen different squeeze bottles, including the red and yellow ones, and several smaller ones that I use for coulis, etc.

I also use a spoon, a small ziplock bag with the corner cut off, a pastry bag with various tips (or no tip at all), a drinking straw and my finger. Whatever it takes to get the product on the plate the way I want it to look.

Jim

[chris1980]

Thanks everyone. I'm going to pick up some squeeze bottles next time we go shopping and give them a try!