Cookaholics Bulletin Board

I'm planning my Christmas menu, and one of the hors d'oeuvres I'm planning on making is cornets with salmon tartare and sweet red onion crème fraîche. The cornets are made out a savory tuille-like batter and then shaped into a cone. I'm going to buy a test tube rack to hold them for presentation.

That got me thinking...what about doing shots of layered soups in test tubes as well. (Imagine the rack alternating between the cornets and the soup shots.) It could be really interesting, both visually and from a taste balance perspective. But, I'm concerned about whether you could actually drink the contents of a test tube (because of its shape), particularly if the soup is at all thick.

Anyone have experience or thoughts about this?

Amy

I used to have a cute florence flask with a handle that I would use for tea, but that doesn't really answer the question, does it? It did seem to amuse my science-y friends, though.

lol...

I googled the idea, and it seems it's doable. I'll go to the science supply store in Chicago (Andy will be in hog heaven) and sort of check it out. Test tubes are cheap, so experimentation seems appropriate.

Amy

Sounds neat. I'd like to see a photo if you end up doing it.

I keep picturing vodka or peppermint schnapps in the tubes sitting on crushed ice.

Amy,

You could get tongs for the test tubes quite cheaply. That's what I'd suggest. If not from the scientific supply, browse a restaurant supply store ... I know I've seen little curved metal tongs for next-to-nothing.

However, you have a different problem ... in a test tube, the soup is going to cool off in about 2.5 minutes.

There are always chilled soups...or if the test tube rack fits in a deep serving vessel you could fill the vessel with hot water.

I wish I were coming to your party, Amy! Sounds delicious.

You could also glue a strip of felt to the test tubes to hold on to. Does sound like a great party. Please add me to any future guest list. I will help with the dishes.

Mary