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post #1 of 7
1/12/07 at 4:44pm
Thread Starter 
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?
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post #2 of 7
1/12/07 at 5:12pm
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.
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post #3 of 7
1/12/07 at 5:38pm
My guests laugh at my old plastic red ketchup and yellow mustard squirt bottles. :roll:
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post #4 of 7
1/14/07 at 12:17am
Squirt bottle is the way to go... and if your sauce is too "chunky" pour it through a sieve first.
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post #5 of 7
1/14/07 at 5:54am
Pollock?
It tends to "spit"
what's the problem?:D
I ditto everyone. These are in the grocery for cents. Get a few and have different size top holes.
pan
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post #6 of 7
1/14/07 at 12:52pm
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
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post #7 of 7
1/14/07 at 8:00pm
Thread Starter 
Thanks everyone. I'm going to pick up some squeeze bottles next time we go shopping and give them a try!
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