Types of colorful Plating techniques| Part 2 | Art on the plate| By MONIKA TALWAR

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  • Опубликовано: 4 май 2018
  • 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 ]
    #Guys do watch the 1st part of this video on link given bellow ⬇
    • Types of Colorful Plat...
    ⚫ Guys you can also buy the 6 pieces dinner set (plates) on the link given
    amzn.to/2u2BVxE
    ⚫If you want the best quality Agar agar , which I used ; then You shoud buy it from the link given bellow ⬇
    www.amazon.in/gp/product/B07D...
    #Buy xantana gum which I use from the link given bellow
    www.amazon.in/gp/product/B07D...
    🔴Follow me on Instagram! Username: monikatalwar94
    monikatalwa...
    🔴Follow me on Twitter (@TalwarMonika): TalwarMonika?s=09
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