These coral or lace tuiles are a really great way to add height or interest to dishes. This garnish is stunningly beautiful but surprisingly simple to make.
Lace Tuile Recipe:
10 g all purpose flour
Whisk all of the ingredients together until smooth. In a pan (size depending on your needs) coat the pan with about a mm or two of neutral oil with a high smoke point. I used canola. Wait for the oil to heat up then pour some of the tuile batter into the pan. Watch out as the batter splatters as the water leaves the oil. Cook for a few minutes until the bubbles subside and the surface of the tuile starts to look matte. The edges should also start to lift away from the pan. At this point take an offset or small pair of tongs or tweezers and gently removed the tuile. Place it on parchment paper to absorb excess liquid. You can colour these however you like, one popular method is using squid ink in these tuiles instead of food colour but they can be dyed essentially any colour you’d like.
I found that they take a bit of practice knowing how much batter to put in the pan and for how long each one needs to be cooked but I eventually got the hang of it. While these are being used quite commonly in high end restaurants doing quite fancy molecular, modern cuisine, these tuiles are anything but complicated.
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