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27
Nov
12

Today, I wanted to talk about the little kitchen tools that make a difference. Sure, there are many to list, but these 8 tools will get your plating skills well started.

 

Of course, you first need to be well-equipped in terms of kitchen knives, cutting board, plates, etc…

Apart from that, the number 1 tool in your kitchen MUST be the Cuisinart Hand Blender, not only for plating, but for your home cooking in general. Small price; essential tool. I go through 2 or 3 a year; that’s how much I use them. The Cuisinart hand blender is an essential tool for plating, by the way, because it can be used as a GREAT emulsifier, hence making your soups, sauces, dressing ultra-smooth and attractive.

 

Check out Cuisinart hand blenders on amazon.com

 

 

 

photo courtesy of finecooking.com

 

Next, we have a Silicone Baking Mat, also known as “Silpat”. A Silpat can be used for baking (nothing sticks to it, so you can bake your cookies, roasted vegetables, chicken, etc… on it with confidence. No oil, no butter, no nothing.), but it can also be used for caramel or chocolate decoration, which REALLY makes a basic dessert look professional. Interesting fact, when I started chef school back in 1986, a silicone mat was sooo new and trendy, and it costed about $100. Some 25 years later, prices are drastically reduced and you can get one of these for well under $20.

 

 

 

 

Check out silicone mats on amazon.com.

 

 

Boy do I love my Microplane Grater/Zester! The Microplane is a super-sharp (yet safe!), ultra-precise grater/zester that you can use in a wide variety of ways. Chocolate is easy and beautiful to grate. Zest citrus and the result is thin, tiny, beautiful bits of flavors. Grate Parmiggiano-Reggiano and you get the perfect sand-like cheese for your pasta. Works great for garlic and ginger too.
Mainly, though, I use my Microplane in association with the silpat to create thin Parmesan crisps that look like that:

 

photo courtesy of foodnetwork.com

 

 


 

 

 

 

Check out the Microplane Grater/Zester on amazon.com.

 

You will also need a food stacker. Even though professional chefs now tend to use less challenging, more natural ways of plating their food than, say, in the 90s, home chefs can use the food stacking technique to bring height, creativity and pizzaz to their plates.

 

photo courtesy of starchefs.com

 

A food stacker is a small, inexpensive ring of metal (chef tip: cut-out pvc pipes work very well too!) that you put on the plate before plating, and layer the different elements of your dish. When all elements are stacked, remove the ring and voila, the “tower” adds height, verticality and elegance to your plate.

 

Check out stacking rings on amazon.com.

 

For saucing, professional chefs have been using tiny spatulas to get the effect below (the mustard-colored effect at bottom right corner). A very trendy plating technique that looks very good.

 

photo courtesy of starchefs.com

 

 

 

Check out decorating spatulas on amazon.com.

 

 

Or a simple brush to get colorful “brush strokes” on a white plate:

 

photo courtesy of starchefs.com

 

Check out brushes on amazon.com.

 

A “garde-manger” kit, as it is called professionally, comes very handy when decorating fruits and vegetables. Great for carving, too. With this kit, and some practice, you can do stuff like this:

 

 photo courtesy of fotobank.ru

 

Check out garnishing sets on amazon.com.

 

Last but not least, little squeeze bottles are essential. They make very precise lines to give a sense of direction, dynamism to a presentation, or tiny dots of colorful essence to complement your dish.

 

photo courtesy of starchefs.com 

 

Or (check the four little red dots):

 

photo courtesy of starchefs.com

 

Check out squeeze bottles on amazon.com.

 

 

Oh, yes… you will also need a good old tablespoon; the must-have, ultimate plating tool.

publicado por Chef Michael Rocha às 21:51

| B iografia |

 

Julgo que é mais importante mencionar alguns factos importantes como surgiu este gosto pela cozinha, onde tem origem esta vontade de “ser alguém” no mundo da cozinha?

Comecei a cozinhar muito cedo com a ausência da minha mãe. Não quero mentir, não sou muito bom em datas, mas com sete ou oito anos já cozinhava alguma coisa e com 10 anos cozinhava a sério e com 15 anos já era um cozinheiro por necessidade.

Quando comecei a trabalhar nesta área, aliás, quiseram-me na Cozinha por mero acaso, o Cozinheiro para uma festa de Fim de Ano de uma Empresa de Eventos, despediu-se a ultima hora e quem acham que foram buscar. É mesmo, como eu digo na “hora certa no local certo”. Tentei durante estes anos todos ser cada vez melhor e aperfeiçoar-me. Tinha uma vocação natural, é o que me diziam, um dos meus grandes segredos do empenho e do suposto sucesso que tenho tido é nunca me ter desviado deste caminho de ser já um cozinheiro chefe como ter um Dom para tal e ponto final.

| V   isitantes |

cozinheiro(s) online
últ. comentários
Uii! São mesmo deliciosos! Thanks!
Adoro estes petiscos!
Olá Susana, é sempre bom receber noticias tuas. Ob...
Ficou uma maravilha!
Olá Susana,Obrigado pela sua opinião e volte sempr...
Uma excelente ideia, a de usar os cookies na base....
Olá Susana,Ficaram deliciosos, mesmo! Faz-me lembr...
Ficaram tão gulosos...Bjs, Susanahttp://tertuliada...
Olá Susana,Uiii! Se é! Depois da-me o teu feedback...
Deve ser uma delicia, adorei.Bjs, Susanahttp://ter...