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Going back to basics now; It would be really great if someone could do a post on how to single spoon rocher (or quenelle, whatever you choose to call it). I have seen many techniques to achieve a similar result, and I would like to open a conversation with all elements of this technique; be it type of spoon, temperature of water used to heat spoon, temperature that other chefs store their ice creams and sorbets (-10ºC; higher or lower?).
This is a technique that I know comes with practice but I'd be interested to see everyones tips for rochers.
MC Team Member
April 11, 2011
Sam Fahey-Burke, one of our research chefs, is a master queneller. There are some tips and a video of his one-handed technique here: http://modernistcuisine.com/re…..io-gelato/.
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