plating sauces

the creative part

• https://www.americastestkitchen.com/articles/5310-how-to-plate-your-sauces-like-a-fancy-schmancy-chef [archive]
• https://www.tastingtable.com/1251491/plating-meals-tips/
• https://www.cbc.ca/life/thegoods/the-art-of-plating-how-to-smear-swirl-and-stencil-your-way-to-insta-worthy-food-creations-1.4614739
• https://www.touchbistro.com/blog/food-plating-techniques-for-restaurants/
• https://www.chefs-resources.com/kitchen-management-tools/fond-tidbits-for-chefs/the-art-of-plate-presentation/
• ▶ Sauce Plating Techniques using a Spoon | Chef Says
• ▶ 25 Easy Plating Techniques | Home Chef Seattle
• Dots have really gone out of fashion.   [1]   [2]

the technical part

While squeeze bottles are a great option for dispensing sauces, there are other options:

• pastry bag
• paper cornet (🔊pronunciation)   [2]   [▶3]   [▶101]   [▶4]   [▶4]   [▶5]   [▶6] — An ad-hoc version of a pastry bag.
  • a Ziploc bag with the corner cut off — This works too, but a cornet gives you more control.
• syringe without a needle, or with a needle — For lines that range from small to extra-extra-small.
  • small laboratory squeeze bottles