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garnish decorating the plate

1K views 14 replies 7 participants last post by  kaiquekuisine 
#1 ·
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
 
#5 ·
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
 
#7 · (Edited)
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. 
 
#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. 
 
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