Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: We're mastering the art of the quenelle, in the latest installment of Mario Batali's How To Tuesdays series.
Quenelles have the ability to dress up any dish: These small, football-shaped scoops of ice cream, crème fraîche, or even goat cheese make any cake, pie, or soup look restaurant-ready. The process is simple, but mastering it takes a bit of practice. Today, Katie Delogu, pastry chef at Eataly, shows us how to make quenelles at home -- with just one spoon!
The success of your quenelle depends on the details -- like heating the back of the spoon with your hand so that the quenelle can slide off with ease. Next time you serve pie à la mode, you'll be able to show off your new, refined plating technique -- and it will be just as beautiful as it is delicious.
Got anything you want to learn from the Batali chefs? Let us know in the comments!
This video was made in collaboration with Mario Batali.
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