Description
A shaping technique creating smooth, aerodynamic oval forms from semi-solid mixtures.
Technical
Utilizes surface tension and spoon curvature to form cohesive oval shapes through opposed concave tool motions. Key rheological properties include yield stress (50-200 Pa) and viscoelasticity (G' > G'' at 1Hz).
Culinary Significance
Essential for elegant plating of delicate preparations like mousses, while also aerating mixtures during shaping.
Science
Primary Reaction
Non-Newtonian flow under shear stress
Parameters
Temperature
8°C optimal
4°C to 18°C range
Time
15 seconds
5 seconds – 30 seconds
Equipment
Polished tablespoon (18/10 stainless)Chilled water bathFlexible bowl scraper