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!
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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!
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