Hors D'ouevres cones

Discussion in 'Professional Chefs' started by hookedcook, Nov 5, 2015.

  1. hookedcook

    hookedcook Banned

    Messages:
    155
    Likes Received:
    44
    Exp:
    Professional Chef
    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
     
  2. cheflayne

    cheflayne

    Messages:
    4,162
    Likes Received:
    530
    Exp:
    Professional Chef
    [​IMG]

    [​IMG]  
     
  3. hookedcook

    hookedcook Banned

    Messages:
    155
    Likes Received:
    44
    Exp:
    Professional Chef
    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
     
  4. cheflayne

    cheflayne

    Messages:
    4,162
    Likes Received:
    530
    Exp:
    Professional Chef
    I figured you knew what cones look like, but I thought you were
    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.
     
  5. chefross

    chefross

    Messages:
    2,755
    Likes Received:
    399
    Exp:
    Former Chef
    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.
     
  6. kuan

    kuan Moderator Staff Member

    Messages:
    6,782
    Likes Received:
    376
    Exp:
    Retired Chef
    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.
     
    Last edited: Nov 5, 2015
  7. kuan

    kuan Moderator Staff Member

    Messages:
    6,782
    Likes Received:
    376
    Exp:
    Retired Chef
    Service is pretty much like Layne says.

     
  8. hookedcook

    hookedcook Banned

    Messages:
    155
    Likes Received:
    44
    Exp:
    Professional Chef
    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. 
     
  9. kuan

    kuan Moderator Staff Member

    Messages:
    6,782
    Likes Received:
    376
    Exp:
    Retired Chef
    Last edited: Nov 5, 2015
  10. chefross

    chefross

    Messages:
    2,755
    Likes Received:
    399
    Exp:
    Former Chef
    kuan likes this.
  11. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    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.
     
    Last edited: Nov 6, 2015