Chef Techniques: How To Quenelle With Two spoons
One of the common techniques that we often see professional chefs using on cookery programs or on our plates is perfectly formed quenelled food. It’s a technique used mainly in the fine dining world but that doesn’t mean that you can’t learn to do it too and impress your guests with beautiful presentation. It takes a little practice, it’s not quite as easy it looks, but with a little persistence and with this guide I am sure you can master it. You can quenelle any food that has the consistency of soft scoop ice-cream. In the demonstration images below the chef is using a salmon mousse.
Take two dessert spoons the same size and warm them in a cup of boiling hot water. Don’t dry off the spoons, you need them wet to help with lubrication.
Take a heaped amount of the food onto one spoon while keeping the other clean.
Pass the clean spoon over the top and drag it under the mixture towards yourself. As you drag, twist your wrist up so the mixtures folds over itself. Repeat a few times bringing the sides in and forming the perfectly shaped oval with three sides.
Place your delicious delicate creation onto your serving plate, dress and serve.