Types of Colorful Plating techniques | Part 1| Art on the plate| By MO

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Types of Colorful Plating techniques | Part 1| Art on the plate| By MONIKA TALWAR

In this plating I have used CARROT PUREE BEETROOT GEL BASIL CREAM OLIVE OIL FOR CARROT PUREE = Make cubes of peeled carrot and boil till cook; Then put the carrot in the ice water to stop the cooking of it; And then blend it with olive oil and little salt; and strain FOR BEETROOT GEL= 450ml - Beetroot juice 5gms- agar agar 5gms- salt (Bring it to boil to activate the agar agar to form a jelly texture ; set the boiled juice on ice) 》when it will become a jelly add.. 0.5 gms - xantana and blend (Xantana will help your gel to give a proper dropping consistancy) FOR BASIL CREAM Blanch the basil and put in the ice water to stop the cooking precess; aftr blend the blanched basil leaves with olive oil, salt, little potato mash (to give tye body to basil cream) and a cube of Ice; according to the quantity of the basil you can put more ice cubes [ we use Ice cubes instead of water in the green blends as it helps to prevent the blend to become discolor or black with heat of machine/

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