What You Need to Know
Utilizes surface tension and spoon curvature to form cohesive oval shapes through opposed concave tool motions. Key rheological properties include yield stress (50-200 Pa) and viscoelasticity (G' > G'' at 1Hz).
Essential for elegant plating of delicate preparations like mousses, while also aerating mixtures during shaping.
Key Parameters
Temperature
8°C
4°C - 18°C
Time
15 seconds
5 seconds - 30 seconds
Equipment
Polished tablespoon (18/10 stainless)Chilled water bathFlexible bowl scraper
Steps
- 1.
Quenelle de brochet (Lyons): Signature presentation of pike dumpling
- 2.
Chocolate mousse (France): Aerates while shaping for light texture
The Science
Primary Reaction
Non-Newtonian flow under shear stress