Jul 9, 2018
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Colorful Plating Techniques | Plate Like A Pro – Video Tutorial

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There are 2 Videos here for you to enjoy!

 

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/ friction ]

 

 

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The Art Of Plating · Tutorials

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