Label
All
0
Clear all filters

How To Decorate Cold Foods

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

To make decorations stick, Put the little food pieces into cooled, liquid gelée and then, using the tip of a paring knife, lift them out and place them where you want them on the food. Have your design in mind before placing the gelée-dipped food, since to move it would leave its “foodprint” in the Chaud-Froid. Once the food is decorated, brush decorations and the food with cooled gelée, refrigerate until set, and then give the food a second coat of liquid gelée. Use an artist’s paint brush number 8, or feather brush so that the design will not slip under the weight of the brush and the gelée. This final coating of gelée will keep the decorations from drying out and give the food a showcase appearance.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title