CATERING

whats the name of the circular metal thing chefs used to cut rice and other food into a circle 4 presentation?

are you referring to when a timbal of rice is made?

it looks like rice all stuck together in a dome/circular shape

if so, it isnt cut like that
when its cooling, its placed usually in a ramekin, small round dish, lined with seran/cling film, once cooled its upturned on a plate and released, if using with a hot dish its done straight away, and depressed both times with the back of a spoon to make it stick together

CHOW Tip: How to Cut with a Chef’s Knife

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