How to make ideal quenelles?the Chef and culinary author Jane Bakster together with Henry Dimblebi opened Leon restaurant in the Southern Devon ten years ago. For a past since then time partners managed not only “to grind“ the ideal menu and to write the book about the kitchen. Jane and Henry made so many quenelles which turned out by the most popular and profitable dish that them it is possible to lay out a way to Everest and back 33 times. Councils how to make tasty quenelles, heroes of the anniversary share on pages of the British edition of The Guardian.
B than secret of culinary specialists? There are no secrets, there are several trifles. Once he gives a little more attention, and ideal quenelles at you on a plate.
the Soaked bread or crackers add Bread to forcemeat to soften structure of quenelles. Without bread they too dense, elastic and expensive, by the way. How soft have to be quenelles - business of individual taste. To achieve ideal result - experiment. If to wet bread in milk not directly before preparation, and in advance, well softened filler will increase taste and will add to juiciness quenelles. You avoid some bread? Its functions with success will be executed by boiled rice or the oat flakes soaked in milk.
Use qualitative meat, but do not overdo, overwinding it in forcemeat. Ideal quenelles need forcemeat of a rough grinding. Carefully mix it manually, do not use the blender which makes small meat, otherwise receive not home-made quenelles, but smooth and dense “sausage“ balls, like what is given in outlets of a fast food. it is difficult to