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Questions tagged [presentation]

36 questions
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How to make modeling chocolate shiny?

I have modeling chocolate panels I am using for a cake. They have a very soft shine from being smooth, but I was hoping to bring them to a higher shine. I had wanted to make them out of tempered chocolate but the shape made it problematic. I've…
ganache
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What is this technique where they add a thick sauce and spread it out with the back of a spoon

I'm sorry my question is so vague but I'm trying to research a technique but have no idea how to describe it. If you review the picture below, you can see the orange/yellow splodge! :) I see this technique being used quite a lot but have no idea…
Dave
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How can I keep pasta shapes intact?

I frequently make wagon wheel (rotelle) pasta (Racconto brand and probably others) for my kids, but the shapes rarely stay intact. Pieces of the outer edges often break off of most pieces, and some wheels are completely severed in two. I noticed…
Jeff Axelrod
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During flambé, what is the powder that is shaken into the fire to create sparks?

My apologies for a lack of link, although hopefully my description will suffice. I saw some transient video of chefs making Bananas Foster in, I believe, New Orleans. They were shaking a powder into the flames to produce a dramatic sparks effect.…
Streblo
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Achieve crosshatch on grilled pork chop?

I know that putting a crosshatch on a pork chop won't increase its flavor but I like the presentation. Generally, I either rotate my chops too early or too late, resulting in torn meat or no crosshatch. How can I tell when is the right time to…
ahsteele
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How to layer a Lasagne

I have a made a number of meat lasagne's that taste great (IMHO) but I have always had a problem getting them to preserve that "layered" effect. When it is cooked and even partially cooled the first slice out of the pan and it practically turns to…
Cos Callis
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How to have a swiss roll keep its shape

I made a bûche de noël this Christmas, using a rolling technique, like a swiss roll. I tried my best to get a good shape: I rolled the sponge sheet right out of the oven and let it cool down in the proper shape. When it was cool, I unrolled, smeared…
rumtscho
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Is there somewhere I can see a diverse range of plating options?

I'm not very good at plating, but I'm okay at copying ways that other chefs have plated their foods. I recently watched a video where two chefs make and plate a dish, and then compare their results to those done by students at a culinary school. Is…
Dugan
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How should I layer the ingredients in a taco salad?

When making taco salad, I often run into problems: If the beans or sour cream come in contact with the tortilla chips, the chips will become soggy. If the cheese comes in contact with hot ingredients, such as meat or beans, the cheese will melt too…
Village
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Presentation - How to make a Tiramisu to be photogenic?

Sorry if this is the wrong forum. I can make a nice Tiramisu but the photo does not look good. I make Tiramisu, get a slice of it and photograph it. Challenge is that we have zero control over how the sides are going to look. It looks messy
manu muraleedharan
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Preparing dishes for photos

Some times it can be difficult for me to get the right look of a dish in a photo. I have used extra butter for a more glossy look, swapped corn starch for flour in sauces for the same reason, even once went so far as to use a fine water…
dougal 5.0.0
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Where to buy football/quenelle/shell-like scoop/mold/mould [food presentation]?

Some places serve rice in a football/quenelle/shell-like shaped scoop/mold/mould for food presentation. It's consistent at many teriyaki places so I suspect it's something you can purchase. I've searched for the following terms: football, shell,…
Lam Chau
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What "all-in-one" single serving tea device(s) are sturdy, make "teapot quality" loose leaf tea, and are two pieces or less?

I am looking for a convenient office/portable tea making/drinking system. Ideally the device should be portable and very easy to clean in an office setting and still extract the same quality of flavor that a traditional teapot would, but also be…
WetlabStudent
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Coloring ham green

It has come to my attention that in the book "Green Eggs and Ham", the property "green" is applied to both the eggs and the ham. How can I achieve this effect (green ham) at home? I have years of green eggs + normal ham to make up for ;)
Yamikuronue
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What dough recipes are suitable for "shaping" with a piping bag?

I have made cookies based on this recipe, and we have really liked the taste. The appearance was not ok but not perfect, partly because my make-a-ball-and-flatten technique is not great (the outcome is not 100% round), but also because the dough…
Yulia V
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