Kitchen language explained: what is a quenelle?
Quenelle originates from a traditional French dish called 'quenelles de brochet', which is a mixture of creamed fish, breadcrumbs and egg. The dish is shaped into an egg shape and then cooked using the same process as poached eggs.
Cindy Khoo, executive pastry chef at Hilton Singapore, refined the technique under the guidance of her mentor when she worked as a commis at the Shangri-la Hotel Singapore. “The quenelle technique is something you learn at the very beginning of pastry school, when you learn the basics, but it takes a lot of practice to get it right. In the beginning, you usually don’t get the shape right, the mixture sticks to the spoon, so you have to keep trying again and again.”
Quenelle sounds simple in theory, but in practice it’s surprisingly challenging to make perfectly. “It’s hard to explain or teach someone how to do it,” says Khoo. “It’s so much about the movement, the style. You have to consider the temperature of the room and the texture of the food you’re spooning.”
Khoo suggests placing the spoon in a bowl of warm water before using it. It should be warm enough to release the quenelle and prevent it from sticking to the spoon, but not too hot, as the mixture will melt instantly. “For stickier, ice-creamy foods like sorbets, it can be helpful to rub the back of the spoon with your palm to loosen it.”
The quenelle technique is worth the practice and effort, its classic and elegant shape is timeless, and it clearly elevates the appearance of an ingredient on the plate to a new level.
