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Hors D'ouevres cones

post #1 of 11
Thread Starter 

I'm looking for the right molds and serving trays/platters recommendations and tips.  Please anybody with experience with these give me the specifics. Just thinking off the start of wonton skins with poke in it for now. On a new yacht and the owner wants these for the boat show in a couple of weeks.  Thanks

post #2 of 11

Acrylic Cone Serving Tray, 15 Holes

 

Bamboo Cone Serving Tray - 24 Holes 

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 11
Thread Starter 

I appreciate the pics but I know what cones look like and have seen places to order serving trays.  Just want info on specific serving trays and molds that make sense to do proper fine dining hors d' oeuvres

post #4 of 11

I figured you knew what cones look like, but I thought you were

Quote:
Originally Posted by hookedcook View Post
 

looking for the right molds and serving trays/platters recommendations

 

I work for a high end caterer and we use similar tray set ups for passed cone apps. I guess I am confused at this time as what it is that you are looking for. Perhaps a bit of clarification and I could possibly offer more helpful insight.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 11
Quote:
Originally Posted by hookedcook View Post
 

I appreciate the pics but I know what cones look like and have seen places to order serving trays.  Just want info on specific serving trays and molds that make sense to do proper fine dining hors d' oeuvres

What Cheflayne showed you in that picture WAS the type of serving trays used to present cones.

I use one myself, shaped like a painter's pallette.

If it's molds you want, there are plenty of websites that will help you with kind and size you want.

post #6 of 11

Do you want to make them or buy them?  You can buy just about any kind of edible container you want.  Taste like paper, but you can.

 

There are in essence no molds for cones.  You have to roll them yourself like a tuile.  You can also make them out of vegetables.  Soak your carrot and cucumber slices in salt water and stick them together with eggwhite.

post #7 of 11

Service is pretty much like Layne says.

 

 

post #8 of 11
Thread Starter 


Didn't mean to come off rude.  I'm just back in the states for a couple of weeks.  I'm mostly in the Caribbean so no buying premade anything which is no big deal.  A specific website where I can order the serving tray and mold would help out.  Been living in islands for a while so I figured this would save time from people with experience instead of googling things. 

post #9 of 11

http://www.jbprince.com/pc_combined_results.asp?q=cones

 

And oh wow I didn't know, they make cone molds these days.  Well I stand corrected, there you go.  :)

post #10 of 11
Quote:
Originally Posted by kuan View Post
 

http://www.jbprince.com/pc_combined_results.asp?q=cones

 

And oh wow I didn't know, they make cone molds these days.  Well I stand corrected, there you go.  :)

I was just going to correct you.

post #11 of 11
Quote:
Originally Posted by hookedcook View Post

I'm looking for the right molds and serving trays/platters recommendations and tips.  Please anybody with experience with these give me the specifics. Just thinking off the start of wonton skins with poke in it for now. On a new yacht and the owner wants these for the boat show in a couple of weeks.  Thanks

You might consider purchasing cannoli or domed molds, or using thin dough wrapped and baked around shaped foil. Can be prepped in advance. À platter displaying/serving is a good idea. You have many options for fillings from crab to shrimp to lobster salad, etc to dessert. Think cornucopia on a small scale.
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