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garnish decorating the plate

post #1 of 15
Thread Starter 

hi I am youn chef with 12 years experiance in international cusine form italian , oriental and mediteran cusine

now I try to move to fine dining and I need bit help with garnish specialy with sauces.

till now I used starch to make ticker the sauce but need to cook till get tick and I am lossing the test and colour of the sauce do you have any help how can I get tick sauce without cooking

I went few days in 5 star hotel in fine dining kitchen and chef was using som pouder strait into the sauce and by wisking get sauce tick

do any one know what was the product

sorry for my english :)

 

thanks for help

 

daniel

post #2 of 15

Could be gelatine powder or agar-agar.

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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 15

Powdered potato flakes also. 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #4 of 15
post #5 of 15


Instant food starch or modified food starch. 

 

Gelatine has to be cooked  and potato flakes do not produce a clear sauce and does have a distinct taste

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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post #6 of 15

ive seen xanthan gum used for this.

post #7 of 15

Im thinking its agar-agar or xanthum gum. 

That or you could use maizena and dilute with water before adding it to anything, since maizen added to anything hot or warm will form spheres and stick to the bottom of the pan. Maizena usually tends to alter the color, so less is best. 

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #8 of 15
Maizena is german for corn starch and agar agar is more of a plant derrived gelatine. Whisk in a small amount of xanthan gum until its as thick as you desire, then strain through a chinoise
post #9 of 15
Quote:
Originally Posted by rawbar15 View Post

Maizena is german for corn starch 

Actually Maïzena is not a German word, it's a French brand (which belongs to Unilever): http://www.maizena.fr/

 

The name was originally trademarked in 1891: http://www.trademarks411.com/marks/70019679-maizena

post #10 of 15

Maizena is now a global brand. We have Maizena here as well, with almost the same classic package. A great name, i must say.

A great find that Trademark link FF.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #11 of 15
Interesting, what is it though?
post #12 of 15

It's corn flour (a.k.a. corn stach). 


Edited by French Fries - 8/18/14 at 5:10pm
post #13 of 15
Quote:
Originally Posted by French Fries View Post
 

It's corn flour (a.k.a. corn stach). 

 

The flour but without the gluten.


Edited by Ordo - 8/18/14 at 5:32pm
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #14 of 15
I understand that. It seemed as if the op didn't want to use starch to keep the color etc, hence why I suggested xanthan
post #15 of 15

In my opinion though xanthum gum takes a bit of knowledge to use, a lot less then to use maizena. 

Considering xanthum can f*ck a dish up, since it turns anything from to liquid to gelo.... thus the knowldge in knowing how and how much to use. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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