sauce help

Discussion in 'Professional Chefs' started by cookers, Sep 26, 2012.

  1. cookers

    cookers

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    I know how to get the exact consistency of the sauce. However I do not understand how to get that design. I would assume they would start at the bottom with a piping bag, then make the line and shoot up. Then to get the uneven side maybe use the handle of the spoon to push the sauce to the side/down the middle. What's your opinion on it?

     
  2. smork

    smork

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    id say the exact opposite of what you described.
     
  3. laurenlulu

    laurenlulu

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    Squeeze at a 45 degree angle at the top of the plate, let bulb form then drag downward above the plate, not touching it while lessening applied pressure. At the bottom of the slop hold bag at 90 degree angle to make another bulb and release pressure before lifting bag away.
     
  4. petalsandcoco

    petalsandcoco

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    Exactly Lauren !
     
  5. flipflopgirl

    flipflopgirl

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    Use one of those squeeze bottles with the open tip.

    Makes for a much easier deco and you won't have a huge "piping bag" mess.
     
  6. laurenlulu

    laurenlulu

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    Why thank you, petals. Love your cupcakes, by the way :)
     
  7. ritual30

    ritual30

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    looks like the work of a food stylist..

    but if i were to attempt a 're-creation' of it, id more than likely, go the pasty bag route, even though id have my opinions on its potential tediousness on a busy line.

    thinking a good viscosity and decent spoon, could get some comparable results, honestly. 
     
  8. 808jono202

    808jono202

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    /thread

    exactly. I wasn't quite sure how this was a mystery, but Laurenlulu did a spot on job for it's execution.
     
  9. flipflopgirl

    flipflopgirl

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    Bag it is, then!

    Now find a place to keep the bag clean and tidy in your mise area.

    Don't forget to wipe the bag down occasionally 'cuz Chef has an eagle eye out for cleanliness.

    ;-)
     
    Last edited: Sep 27, 2012
  10. ummwaterstock

    ummwaterstock

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    To me that looks like that was done with a larger kunz spoon.  At my last job we were required to have at least ten of them in different sizes...mainly for plating.
     
  11. someday

    someday

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    It's either done with a spoon (like a kunz) or a squeeze bottle. The technique is pretty much what Lauren described, except you replace piping bag with spoon or bottle. 
     
  12. chefedb

    chefedb

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    For plate decoration . Use the plastic bottle with tip that woman use to dye their hair with.

         It is easier to control then a pastry bag, is neater and easier to clean. ,and you can see the design better as you are making it.