To quenelle, you need a sturdy tapered spoon with a deep bowl—or, as Murray puts it, "a nice, round bum." She uses vintage spoons; search for "oval dessert spoon" on eBay to find a similar one.

and shapes, it turns out. When finessed into an oval with a cold, slightly wet spoon, it’s called a quenelle. You might’ve seen one on the The Bear’s second season, when pastry whiz Luca ...

Some folks also have spoon preferences, like a tapered tip, and a deep concave side instead of a shallow one. There are three ways to scoop a quenelle. The first two are quicker once you get the ...

To cook quenelles: Bring large pot of lightly salted water to a gentle simmer. Gather 2 spoons (standard spoons, not soup spoons) and place 1 in each hand. Dunk spoons into simmering water until ...

Continue to gently stir the quenelle base until well chilled. 5. Bring a large pot of lightly salted water to a gentle simmer. Gather 2 spoons (standard spoons, not soup spoons) and place 1 in ...

by using a spoon to press and smooth mixture against a second spoon. Cook quenelles, in batches if necessary, in water, flipping and bobbing to submerge occasionally, until cooked through ...