I'm posting this to ask a couple of questions,
- What type of squeeze bottle (or other tool) do you recommend for plating leek oil? I thought that the nozzle on my squeeze bottle was narrow, but the stream of oil was pretty thick
- What do you recommend for preventing the fondant pan sauce from breaking? I've seen that xanthan gum can be good for fixing this (unfortunately I didn't have any at the time). I think what happened is that I reduced my stock (store-bought beef stock) too far, to more of a demi-glace, which prevented a strong emulsion. Would adding some water have been sufficient?
Any other feedback is greatly appreciated. I've picked up cooking as a hobby to cope with job market struggles, and it has been a great journey so far. Both items were made using Fallow YouTube videos as rough guides.
Thank you for your time.
by ef02