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sauce help

post #1 of 12
Thread Starter 

I know how to get the exact consistency of the sauce. However I do not understand how to get that design. I would assume they would start at the bottom with a piping bag, then make the line and shoot up. Then to get the uneven side maybe use the handle of the spoon to push the sauce to the side/down the middle. What's your opinion on it?

 

post #2 of 12

id say the exact opposite of what you described.

post #3 of 12

Squeeze at a 45 degree angle at the top of the plate, let bulb form then drag downward above the plate, not touching it while lessening applied pressure. At the bottom of the slop hold bag at 90 degree angle to make another bulb and release pressure before lifting bag away.

post #4 of 12

Exactly Lauren !

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 12

Use one of those squeeze bottles with the open tip.

Makes for a much easier deco and you won't have a huge "piping bag" mess.

post #6 of 12

Why thank you, petals. Love your cupcakes, by the way :)

post #7 of 12

looks like the work of a food stylist..

 

but if i were to attempt a 're-creation' of it, id more than likely, go the pasty bag route, even though id have my opinions on its potential tediousness on a busy line.

thinking a good viscosity and decent spoon, could get some comparable results, honestly. 

post #8 of 12
Quote:
Originally Posted by laurenlulu View Post

Squeeze at a 45 degree angle at the top of the plate, let bulb form then drag downward above the plate, not touching it while lessening applied pressure. At the bottom of the slop hold bag at 90 degree angle to make another bulb and release pressure before lifting bag away.

/thread

 

exactly. I wasn't quite sure how this was a mystery, but Laurenlulu did a spot on job for it's execution.

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #9 of 12

Bag it is, then!

Now find a place to keep the bag clean and tidy in your mise area.

Don't forget to wipe the bag down occasionally 'cuz Chef has an eagle eye out for cleanliness.

;-)

post #10 of 12

To me that looks like that was done with a larger kunz spoon.  At my last job we were required to have at least ten of them in different sizes...mainly for plating.

post #11 of 12

It's either done with a spoon (like a kunz) or a squeeze bottle. The technique is pretty much what Lauren described, except you replace piping bag with spoon or bottle. 

post #12 of 12

For plate decoration . Use the plastic bottle with tip that woman use to dye their hair with.

     It is easier to control then a pastry bag, is neater and easier to clean. ,and you can see the design better as you are making it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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