How to Quenelle & Rocher 🥄🥄 - ep. 2 FINE DINING FUNDAMENTALS Quenelle Instructions: (Two Spoons) NOTE: A quennelle is for thicker, chunkier spreads, such as tartare, duxelle or fish mousse. While somewhat "football" shaped, it actually has three slightly rounded sides. 1. Get two identical spoons that are the same size and shape. You can use smaller spoons or larger spoons depending on the desired size of your quenelle. 2. Make sure your ingredient mixture is quite tacky - if it doesn’t hold its shape in the bowl or container it’s in, you may need to thicken it (for example, if a tartare has too much dressing, the beef won’t stick together & quenelle properly). 3. Take one spoon in each hand, with the tip of each spoon aligned with the base of the opposite spoon (see video for reference). The handles of the spoons will be pointing in opposite directions. Take a large scoop of your ingredient in one spoon (almost a full spoonful - it will compress and get smaller as you shape your quenelle). With your second spoon at a 60-75 degree angle to the first, scrape the second spoon along the bottom of the first spoon, pressing the ingredient into the bottom of the first spoon. Once you’ve fully scraped your second spoon along the bottom of the first spoon, the ingredient will be stuck to the second spoon, and you will repeat the process in reverse. You will continue repeating this movement until your quenelle is tightly packed together with three equal sides Rocher Instructions: (One Spoon) NOTE: A rocher is for smoother, creamier ingredients, such as whipped cream, ice cream, and softened butter. You are aiming to create a pointed football shape in one fluid motion. If using ice cream, it is often best to "temper" the ice cream for 10-15 minutes in the fridge before scooping. If using butter, it is best to temper it for 30-60 minutes at room temperature before scooping. 1. Ensure your ingredient is in a solid container that is at least 3-4" inches diameter. It also helps to have at least 500 mL of the ingredient if making multiple rochers. 2. Prepare a small container of hot water (ideally at least 60 degrees Celsius). Get a metal spoon that is pointed at at least one end, if not two. You are also looking for a spoon that is relatively "deep" and rounded. Warm up your spoon in the water for 5 seconds, then shake off any excess water. 3. NOTE: Watching the motion in the video will better demonstrate the following instructions! But here is the best I can explain it: Place your index finger on the back of the handle of your spoon, where it meets the "bowl" of the spoon. If you are right handed, you are going to start with the spoon on the left of the container, with the concave side of the spoon facing to the right. You are going to start by dragging the spoon through the ingredient to the right, effectively creating the first half of the rocher. You will then turn the spoon 180 degrees to shape the other half of the rocher, and drag the spoon back towards where it started, "rolling" the rocher into its final shape. If you have collected some excess cream along the way, you can scrape off any excess with the rim of your container. 4. Quickly rub the convex side of the spoon in the palm of your opposite hand to warm it. This will help to release the rocher from the spoon. Carefully place your rocher wherever you’d like, and voila! #quenelle #rocher #finedining #fundamentals #technique - @thestrongcook