garnish decorating the plate

Discussion in 'Food & Cooking' started by qwerten200, Jul 29, 2014.

  1. qwerten200

    qwerten200

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    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
     
  2. ordo

    ordo

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    Could be gelatine powder or agar-agar.
     
  3. ordo

    ordo

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    Powdered potato flakes also. 
     
  4. the greek

    the greek

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  5. chefedb

    chefedb

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    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
     
  6. rawbar15

    rawbar15

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    ive seen xanthan gum used for this.
     
  7. kaiquekuisine

    kaiquekuisine

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    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. 
     
    Last edited: Aug 18, 2014
  8. rawbar15

    rawbar15

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    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
     
  9. french fries

    french fries

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    Last edited: Aug 19, 2014
  10. ordo

    ordo

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    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.
     
    Last edited: Aug 19, 2014
  11. rawbar15

    rawbar15

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    Interesting, what is it though?
     
  12. french fries

    french fries

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    It's corn flour (a.k.a. corn stach). 
     
    Last edited: Aug 19, 2014
  13. ordo

    ordo

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    The flour but without the gluten.
     
    Last edited: Aug 19, 2014
  14. rawbar15

    rawbar15

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    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
     
  15. kaiquekuisine

    kaiquekuisine

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    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.