it's all about practice. i worked for a chef that would toss a non perfect scoop off of the plate in a flash. you can use almost any scoop, we had one chef liked best from tupperware, but any can work. we needed to make quenelles from whipped cream using a demitase spoon too. it's hard to describe but it is all in the wrist, just keep practacing. i can now make any size quenelle using almost any scoop or spoon from almost any substance. just don't give up. once you get it you'll have it for life. just like riding a bike! -a
