My ULTIMATE Guide to the QUENELLE

[@UMAMITORA]

thank god for this tutorial. Me being a dishwasher working my way up to pantry chef to line cook (one day) I'm constantly absorbing the information in my kitchen to better my skills and knowledge of the chef/ kitchen world and I'm excited to show my chef my quenelle skills after practicing via your help. thank you again!

[@justinkhanna]

You got this!

[@jaredwood8163]

Rhavie Vasquez I’m a pantry chef too! You worded this perfectly I was about to say the same thing

[@putz4206]

if you keep watching this videos to learn you will stay as dishwasher all your life

[@bingjillin]

@@putz4206 why??

[@putz4206]

@@bingjillin if i need to explain it to you, you are probably dishwasher :D

[@BurhanHalilov]

Thanks!

[@justinkhanna]

Wow, thanks Burnhan! Really appreciate it 🙌

[@Warhammer416]

Dude I'm in training at a 2 Michelin star restaurant in Tokyo right now and I can relate so much. I messed up on the rochers and it just didn't look good on my part. Was ashamed in a way haha. This video is gold. I'll practice with Crisco before my next training session. Thanks!

[@nickmarker6069]

I'm curious, how's it going these days? Idk you just wondering lol

[@weisha7]

Justin, I had never heard of you before discovering this video in my effort (as a self-taught home cook and personal chef) to master the quenelle. I immediately subscribed to your channel and I am a HUGE fan. You, sir, are deliciously talented and generous. Thank you!

[@justinkhanna]

So great to have you Weisha! Amazing to have you subscribed and watching 👊

[@katebranson8121]

This is really a great way to practice. I have not practiced quenelles, but I just recently suggested it to my chef in regards to a dessert we have just started plating and it needed something and ice cream was used. However the look wasn't nice enough and I just suggested a quenelle after seeing it done recently on another youtube video, and my chef thinks that wouldn't be a bad idea. Since I am pastry, I know it's going to fall on my hands to do this. I think this video is exactly what I needed so I can practice. And not bad for about 7 bucks. The Crisco can be used later for cooking. Thank you again.

[@biolumate]

Video starts at 4:40

[@lefthandright01]

I will save you a lot of time. 6:12 Make sure your product has some over run.( I.E distributed air within the product.) If it is frozen, then defrost in a fridge for 60 minutes leading up to service. Return to freezer at start of service. The colder the product, the cooler the liquid you dip your spoon should be. Hot water partially melts frozen product. When the heat dissipates the frozen inner temperature of the product will refreeze the outer layer than melted quickly from too much heat and your roche won't release from the spoon without additional heating. Choose a spoon has a deep concave. Shallow spoons make terrible tools for roche's. Follow his example about how to form and control the shape. Your welcome.

[@gamefreak2198]

You're such a life saver!!!! I never thought of using Crisco! Thank you so much for the help and advice! Now time to learn how to flute a mushroom *hint hint*.

[@quenellespoon388]

Nice idea using Crisco, thanks for sharing Justin.

[@justinkhanna]

Thanks QuenelleSpoon! Coming from the OG name itself 😉

[@quenellespoon388]

@@justinkhanna I saw your instagram post where you advised don't eat though. instagram.com/p/BgwrZR7Ahm1/ My first thought it might me a food photography synthetic prop to get the visual appeal of a cream as I saw Procter & Gamble tagged. So I thought I would check out your video and that brought me to your channel.

[@calebjohn2330]

We have just added a menu item at my work that uses this technique and this will help me so much

[@MrMsal1984]

This is kinda awesome I don't know what other plating techniques and tips there are to share but I am looking forward to seeing them.

[@MrMsal1984]

Justin Khanna what about a showing the benefits of the lady Hamilton shape/size over other spoons with a few different plating techniques?

[@sacoto98]

One of the very few skills that I easily acquired. In my first job as a commis, people used to call me just to make quenelles.

[@gentlegiantcheftv]

Major Epic Video! Thank You Chef!

[@faithmarks2369]

YESSSS! Someone finaly gets it - I am a total spoon fanatic as well!!

[@taylorarnoux-prost2226]

It’s pronounced « can-Elle » lol just a tip from an American living in Lyon the home of Quenelle. Too bad I can’t find crisco here tho, I used to use it all the time for icing but I’m out to go find some good French vegetable shortening that I’m sure will do the trick. Thanks for the video

[@foxbritten]

I just had to do 100 quenelles (two spoons) with soup spoons because they needed to be on disposable plastic for each guest. That was definitely some less then perfect spoons to practice with, but I do think it made me better.

[@thomaswatson9920]

And to think i have perfected this after over a year just working at a resturant

[@iTeke28]

Thank you!!!!! Great video 🎉

[@JNM9397]

i practice this at work not that easy but i am committed that i will eventually be able to do it

[@johnkarraker4705]

That's amazing! It would be cool if you could do a video about plating, and how you decide to plate.

[@ntnnot]

Fantastic tutorial and tip on Crisco. Thanks!

[@flipballaz93]

thanks this helped so much to practice before trial shift

[@timothygray7412]

thanks very much!

[@justinkhanna]

You're very welcome Timothy!

[@adamlavalley5079]

Airway love a video in the 10k with no dislikes.. #ban the first guy

[@kys7615]

Helo Justin just a quicck question, what temperature should the butter be at for the best quenelle result? I guess around 12 C? Sorry i dont know fahrenheit. Also I heard that best temperature for ice cream quenelles should be around -14 C, what temperature did you use? Thanks for answer

[@justinkhanna]

Hey hey - great question, and there's unfortunately no one-answer-fits-all. Depending on the fat content of the butter and the sugar (and fat) content of ice cream, this is going to vary. It's also important to have consistency in your temperature reading too - if you pull a freshly-churned ice cream container out of the freezer and it's rock hard on the outside but easy-to-rocher on the inside, you're experiencing a range of temperatures. For butter, I would use a combination of a gloved hand and 10-20 second cycles on a low powered microwave (plus the heat of my hand to "massage" the butter and work out any cold clumps) to get that consistency quickly. I hate to say it, but it's more of a visual reference on consistency than a numeric temperature.

[@timothydelling9904]

bless you

[@soaresj27]

I think saucing plates is something i find most difficult. Everyone I work with makes it look so easy and it frustrates me when I don't nail the drizzle

[@rhebersonbritto1344]

Practice, practice is everything to reach perfection and make it looks nice and like if it is super easy came from practice, dont worry keep making mistakes and keep trying, ull get there! Dont worry how chefs looks at you if you make a mistake, everyone have been there before, you can practice at home as much as you want but, doing things during service is completely different, the pressure, the speed, the tension, the heat, the noise, ecc. Keep making mistakes but trying to not do it, never be scared or it will be worse, carry on. I never practice anything at home apart from learning recipes, I believe knife skills and spooning skills should come from inside the kitchen, ask for doubles shift, ask for staying longer and doing your senior next day prep, that's how I believe is the best way to perfection

[@isaiahwood6988]

I tried the 16 oz version of crisco, and it was super challenging. Go for the bigger tub

[@TheLighter14]

Do One on using chopstciks to plate and how to practice with small ítems

[@nix007100]

Great videos justin , great info for all chefs out there. It also helped me improve on my technique.

[@aceking1221]

The trick is to whip or stir whatever you're quenelleing before you quenelle it

[@jack7590]

Thanks for the advice about traveling with knives.

[@nafiulhaque]

Thank you for making this video

[@sonicdragan5]

Hi Justin, just a quick question. Are you still able to quenelle home ice cream that hasn't been run through a pacojet, and if so, what's the best way to get the right consistency for it?

[@nogoodname8133]

Probably too late, but we didn't have a pacojet at the restaurant I work at, so when our ice cream would get too frozen we'd put it in a kitchenaid with a paddle attachment and you'll get a pretty nice consistency pretty fast

[@sonicdragan5]

@@nogoodname8133 I appreciate the response!

[@ruok5953]

Yea I was using a half deli of tempered butter wasn’t working well...

[@quentinchichery]

Very interesting! Thank you

[@thewhitehunterschannel1568]

Weird question what size is that lady Hamilton? Trying to find the right sized one!

[@justinkhanna]

I've got all the sizes - but the volume looks closer to a Tablespoon - there's one size below (small dessert spoon) and one above (serving size) so you're looking for that middle one for a "tasting menu ice cream scoop" portion.

[@matteoruffinatti1844]

Where i can buy this kind of spoon,please ?

[@justinkhanna]

I have new ones that get posted on my site almost every week! www.justinkhanna.com/shop

[@starkillerpro4840]

Yeah now i have to do all the quenelles in my restaurant

[@CabbaRouge]

Macarons!! I want to see you make Macarons---the elusive "foot" etc...show us~!! :)

[@EduardoCastroJakkonoise]

this is really helpful buddy!!! i'll be practicing a lot :)

[@TheChefgiovanni]

The idea ain't bad. The hard thing is to get whateverr you will be shaping into a quenelle to be the same consistency of the Crisco.

[@ThomasShue]

Did I miss it, did you do the 2 spoon version?

[@raredeafcookies9444]

Thx a lot for the cheap practice

[@ΛέανδροςΠαπαδάκης]

Trying to master the quenelle techique I searched the crisco vegetable Fat in Greece...It wasn't hard to find buTT... The first shop I found it online was a sex shop I hope this make you giggle a much as I did🤣

[@justinkhanna]

omg lol 😭

[@kevenweathersii9140]

A series on full fish break down

[@williamkarlbaker]

Can I use margarine instead?

[@joshuaaxelio7631]

Who is the knife giveaway winner

[@donalddarko3676]

for anyone who doesnt know rocher is one spoon quenelle is two. Quenelle is also a dish.

[@annihb2661]

Como se llama esa cuchara??

[@zakdee06]

Cap Hill QFC ftw

[@nagarajansubramani]

You came here for 5:50

[@ricardotrocado603]

Dude, do julienne pls

[@leemjonghocoffee]

7:00

[@jack7590]

whats up Justin

[@jack7590]

I don't know why i'm proud of this but, First view!

[@jack7590]

I was watching a video and I saw my notification, and I immediately clicked.

[@jack7590]

You're the only "chef youtuber" that I watch so.

[@biomanization]

Kenelle

[@Tweetsoftheweek]

Bro you indian ? Desi folks will blow this up thanks to our supreme leader we have great internet now

[@rudeboycg]

He's super handsome

[@thomasmace6833]

New cut?

[@thomasmace6833]

Justin Khanna I'm overdue for a new snip

[@DiggingNorway]

Great tutorial, thank God that poison is not for sale in my country - that is not food, rather industrial waste

[@Nswix]

I quit using these years ago. Along with the 'chef smear', which both feel soooooooo overused.

[@justinkhanna]

Chef smear is a little easier to execute 😉

[@Chuckwagonguerilla]

You have soft hands

[@Sodchucker]

kuh-nel. Not kwe-nel.

[@jheremybrown3848]

Justin. It looks like I'm not far away from you in Seattle. We should meet up for coffee. I'm not trying to be creepy or anything. I would just like to pick your brain.

[@burritoskater]

in my experinece 1 handed = rocher, 2 handed = quenelle... correct me if I am wrong.

[@rhebersonbritto1344]

it's all quinelle. quinelle I believe is the shape and not the technique, so you're doing a rocher but when you finish it, its quinelle.

[@fuzzytractor90]

All I can say is you’re paying way too much for lard.

[@shawnhampton8503]

I am going to be that asshole and tell you: please please say "Kuh nell" not "Kwuh nell". The u is silent. - I use the side of a bowl to make the shape. Hot spoon. Big fan. Sorry to be a pronunciation nazi.

[@justinkhanna]

I pronounce things “wrong” all the time!

[@shawnhampton8503]

@@justinkhanna haha. You are amazing. I am not always a critical jerk.... working on it. Do you watch "French Cooking Academy"? French guy living in Australia. Just watched him do Fish quenelles with langoustine in cream sauce - Lyonaise classic. His quenelle technique scooping out of a round bowl with a hot spoon was pretty dope.

[@grkeller1972]

If you’re going to pronounce “rocher” correctly, why say “kwenell” like that? It’s “ken-ell”.

[@TrueMofo]

That screenshot he used of “this kind of quenelle” looks like the chefsteps video of how to quenelle. Go watch that video instead!

[@justinkhanna]

Definitely used that, it's a great video! If you've got the ability to churn ice cream it's the best way to practice, this is just my way to get some reps in at home 🙌

[@sandyberry1373]

Perfecto! Justo lo que buscaba 😌