You can make a quenelle of ice cream, or of whitefish salad. You can’t get this shape with an ice cream scoop or a disher, and it’s essentially this difference that elevates it. I like to ...

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 teaches Marcus how to scoop ...

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.

Dunk the spoons into the simmering water until slightly warmed, then scoop a mounded spoonful of quenelle dough in 1 spoon. Using the other spoon, work the mixture, smoothing and shaping with each ...

there's a good chance you've seen a football-shaped scoop of something used to decorate your food. This is the quenelle, which is kind of like 3D latte art, only it's always an oval instead of ...

Dunk spoons into simmering water until slightly warmed. Scoop 1 mounded spoonful of quenelle dough in 1 spoon. Using other spoon, smooth and shape mixture with each spoon to form quenelle.

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 teaches ...