Plating the last canelon dishes (for six) this evening, I nailed the foam.
Luis was wrong. The secret? Grab a little liquid on the spoon, pull it to the side of the sauce pot and let it drain just before plating. The foam slides off the spoon as easily as a small toddler flying down a waxed slide.
My chef instructor said "Venga," when I had finished plating, which meant the tray was ready to go and I had done my job well, at last.
I still hate it and I still stared at Linguini longingly, enviously and jealously all night even though he brought back fresh Italian buffalo mozzarella from his trip to Turino this past weekend where he visited his family.
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