How to drizzle?

"George Levine" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Garnishing pros,

1. How are you supposed to drizzle olive oil or a balsamic
vinegar reduction so that it makes droplets like in the
photos below?

Beauty supply house and buy their plastic squeeze bottles.

Cut the stem in different places to regulate the size
of the hole.

Like this:

sallybeauty.comproduct.aspOpen ↗
pf%5Fid=198060

Dimitri

In article <[email hidden]>,

(George Levine) said:

1. How are you supposed to drizzle olive oil or a balsamic
vinegar reduction so that it makes droplets like in the
photos below?

Whenever I try to pour the oil from the bottle (or spoon
the reduction), I just get these huge blobs that start to
spread everywhere.

Party supply places, or stores like Target, K-Mart, etc.,
should carry ketchup/mustard squeeze bottles, like these:
<http://www.twinsupply.com/Vollrath/retail/item52061.html>
(scroll down a bit). They shouldn't cost much more than a
dollar each. Cut off the tip to open them; the smaller you
make it, the finer the control (i.e., the less oil will come
out). Make the opening very small to start. If you want to
make the opening a *little* bit bigger, use a single-edged
razor to shave off a layer of plastic (scissors don't
usually do well taking off little slivers).

These bottles are handy for all sorts of things--homemade
chocolate syrup, drizzling oil when making mayo, etc.

Of course, make sure that the ones you buy don't have pre-
cut openings.

For the greatest control in making the designs, use a very
small opening and make the drops one by one; that is, don't
try to make a circle with one or two squeezes, but squeeze
slightly to make a drop, release, move to the next spot,
squeeze, etc. With that much control, you could send Morse
Code messages to the people you're serving. 🙂

Quoted message said:

2. Also, is the technique in the photo below just done
with a toothpick?

calihancatering.comLemongrass%20Sea%20Open ↗
Bass.jpg

Could be. Or one tine of a fork

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In article
<[email hidden]>,
[email hidden] says...

Quoted message said:

(If the link wraps around, you may have to cut and paste
to put back together.)

You can avoid the link wrapping by going to tinyurl.com or
makeashorterlink.com. It's always a good idea to provide
both the longer link as well as the shorter link for
archiving purposes.

Your wrapped link: calihancatering.comHeOpen ↗
irloom%20Tomato%20Caprese%20with% 20Mozzerella%20Truffle%20and%2050-
year%20B.jpg

would look like this:

tinyurl.com2f9ssOpen ↗

or this:

makeashorterlink.commakeashorterlink.comOpen ↗

Between the two, I like tinyurl.com a bit better, because it
automatically copies the shorter link to your clipboard so
pasting is easy.
--
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hopes they are.

thicken and off a spoon.
pbase.comandrcomOpen ↗

"Donna Rose" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

In article
<[email hidden]>,
[email hidden] says...

Quoted message said:

(If the link wraps around, you may have to cut and paste
to put back together.)

You can avoid the link wrapping by going to tinyurl.com or
makeashorterlink.com.

Excellent advice!

Scott <[email hidden]> deliciously posted in news:heimdall-
[email hidden]:

Quoted message said:

In article
<[email hidden]>,

(George Levine) said:

1. How are you supposed to drizzle olive oil or a
balsamic vinegar reduction so that it makes droplets
like in the photos below?

Whenever I try to pour the oil from the bottle (or spoon
the reduction), I just get these huge blobs that start to
spread everywhere.

Party supply places, or stores like Target, K-Mart, etc.,
should carry ketchup/mustard squeeze bottles, like these:
<http://www.twinsupply.com/Vollrath/retail/item52061.html>
(scroll down a bit). They shouldn't cost much more than a
dollar each. Cut off the tip to open them; the smaller you
make it, the finer the control (i.e., the less oil will
come out). Make the opening very small to start. If you
want to make the opening a *little* bit bigger, use a single-
edged razor to shave off a layer of plastic (scissors
don't usually do well taking off little slivers).

These bottles are handy for all sorts of things--homemade
chocolate syrup, drizzling oil when making mayo, etc.

Of course, make sure that the ones you buy don't have pre-
cut openings.

For the greatest control in making the designs, use a very
small opening and make the drops one by one; that is,
don't try to make a circle with one or two squeezes, but
squeeze slightly to make a drop, release, move to the next
spot, squeeze, etc. With that much control, you could send
Morse Code messages to the people you're serving. 🙂

Quoted message said:

2. Also, is the technique in the photo below just done
with a toothpick?

calihancatering.comLemongrass%20Sea%2Open ↗
0Bass.jpg

Could be. Or one tine of a fork

A chopstick always works for me. I have the squeeze bottles
too. I like to make big drops with the squeeze bottles and
then I use the chopstick to decorate the plate.

Michael <- easily amused
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

On 10 Mar 2004 09:47:50 -0800, [email hidden] (George Levine)

Quoted message said:

Garnishing pros,

1. How are you supposed to drizzle olive oil or a balsamic
vinegar reduction so that it makes droplets like in the
photos below?

0Tomato%20Caprese%20with%20Mozzerella%20Truffle%20and%2050-
year%20B.jpg

globalgourmet.comctabOpen ↗
le06r.gif

The first pic looks like a design on a tile. :-) The second
might have been created by ladeling a small spoonful of
sauce on the plate and then either dragging the tip of the
spoon to make the 'tail' or drawing a knife through it
afterward.

Quoted message said:

Whenever I try to pour the oil from the bottle (or spoon
the reduction), I just get these huge blobs that start to
spread everywhere.

'Drizzle' isn't 'pour'. Either use a squeeze thingy as
others have suggested, or just carefully drip the sauce from
the tip of a spoon. Oil *does* spread. No way to corral it.
If it's thickened up with other ingredients, like say a
green herb puree, it will act more like a sauce.

Quoted message said:

2. Also, is the technique in the photo below just done with
a toothpick?

calihancatering.comLemongrass%20Sea%2Open ↗
0Bass.jpg

Toothpick, knife, fork -- whatever pointy thing you
have handy.

BTW, you might want to practice this decor on empty plates
before using it in your own presentations. My thought
watching some TV cooks garnish and fiddle with food is pity
for the poor diner who's going to receive a very pretty
stone cold 'hot' appetizer or a melted cold one by the time
the chef has everything decorated to his satisfaction.

On 10 Mar 2004 09:47:50 -0800, [email hidden] (George Levine)

Quoted message said:

Garnishing pros,

1. How are you supposed to drizzle olive oil or a balsamic
vinegar reduction so that it makes droplets like in the
photos below?

0Tomato%20Caprese%20with%20Mozzerella%20Truffle%20and%2050-
year%20B.jpg

globalgourmet.comctabOpen ↗
le06r.gif

The first pic looks like a design on a tile. :-) The second
might have been created by ladeling a small spoonful of
sauce on the plate and then either dragging the tip of the
spoon to make the 'tail' or drawing a knife through it
afterward.

Quoted message said:

Whenever I try to pour the oil from the bottle (or spoon
the reduction), I just get these huge blobs that start to
spread everywhere.

'Drizzle' isn't 'pour'. Either use a squeeze thingy as
others have suggested, or just carefully drip the sauce from
the tip of a spoon. Oil *does* spread. No way to corral it.
If it's thickened up with other ingredients, like say a
green herb puree, it will act more like a sauce.

Quoted message said:

2. Also, is the technique in the photo below just done with
a toothpick?

calihancatering.comLemongrass%20Sea%2Open ↗
0Bass.jpg

Toothpick, knife, fork -- whatever pointy thing you
have handy.

BTW, you might want to practice this decor on empty plates
before using it in your own presentations. My thought
watching some TV cooks garnish and fiddle with food is pity
for the poor diner who's going to receive a very pretty
stone cold 'hot' appetizer or a melted cold one by the time
the chef has everything decorated to his satisfaction.

Thanks all!!!

Thanks all!!!