Since texture/consistency, I think should be to ones own preference, I think it is better at the end to strain it and separate the solids from the liquid and add liquid little by little to end up with the exact consistency you want.
I just made it, and damn, this is so good it could actually be just soup on its own (if you get the texture to be kind of like pumpkin soup). What could this puree be on the side of with the right consistency?
Thank you for your comment. I'm not very attached to color. I choose the method that I think tastes good. Of course, I think it's important to emphasize the beauty of the appearance.
@@cookerymethod4239 im just curious... yes taste plays a major part. If u know manage to find out, it let me know cause. Ill be experimenting some time next month.
Sorry for the late reply. Here is the cream I used. www.anchordairy.com/nz/en/products/cream-custard/anchor-fresh-cream-300ml.html I hope it helps you.
Sorry for the late reply. In the video, I put the oil first. I unknowingly put the onions so that they wouldn't burn. You can saute with butter from the beginning, but be careful not to burn it. Thank you for your comment.
Sorry for the late reply. It was not notified of comments. You can make it with water, but I think it would taste better if you could add a little chicken stock etc.
Sorry for the late reply！ Vegetable broth has a recipe in my other video so please refer to that. I use up the puree in the refrigerator for about 2 days. Thank you for your comment:)
I dont know much of cooking but my mom would always see master chef and hells kitchen so at the young age at 7 i wanted to be a chef but I realised that they are so good and I will never be as good as them so I never thought about it but i would feel jealous of this masterchef junior kids like hell I burned a frealing peice of bread but after rewatching masterchef and shokugeki no soma i want to try it .... I was never scared of fire i would play with matches alot but i burned my self taking out food from the oven it was not the big but I was terrified after all I was just 9 I want to vegan resturant cus im scared of meat (ever since my moms friend served me meat and i cut it and blood came pouring out) anyways I think its too late to learn since I just turned 18 and with my fears I dont think I'll ever make it as a chef sooooo. Yeah I gave up my dream of becoming the best chef i wanted to prove to my brothers that I wont be working in a grocery store for the rest of my life . . . That being said I want to create my own dishes if im not gonna be a chef I should at least learn how to cook hence why im here Lol Sorry if im talking to much l Ik it's stupid but if I were to do a berry puree with a peice of meat would it work and how do i know what will combine well with what if fine if u dont answer this but i hope someone can :) oh btw I subscribed💜💜💜
Thank you for your comment. I’m so happy to hear a story about your food encounter. I also like Shokugeki no soma :) Ask me anything I can help. Thanks
@@cookerymethod4239 lol cool i only have one question When it comes to making ur own dishes how do i know what will match well with what I heard that some stuff with to much acid dont math well with other stuff so how do i know what will combine great ?
It is a very difficult question. I sometimes add sweetness to sour and bitter foods. However, I think that this can only be realized by accumulating experiences. I also ate a lot of combinations and failed a lot. I think then you will find a combination that suits you:)
Did not cut the onions properly. Put food in a cold pan with cold oil...which will give you oil drenched veggies...added salt before food is cooked...should have let carrots cook longer to extract more flavor. Half the amount of veggie broth you used. And half the cream used...you will then have a puree du carrot with an explosive flavor of carrot with the onion sweetness and a nice orange color...not yellow. Also never forget a bit of fresh ground pepper to taste. ( no need to simmer if veggies are cooked nicely..) Maybe next time 😊
The longer you cook a vegetable , the more flavor you lose, you fucking twat. I just chose that to comment on. Your comment is full of misinformation and just general ignorance. Let me guess, you watch a lot of food network, or you cook at home a lot🙄
You add salt at every step of the cooking process to make food taste of itself and have depth of flavor , otherwise it tastes like food with salt added to it
Thanks for the good comments! My recipes do not value color. Yes, There are ways to keep the color, such as adding sugar or shortening the boil time, but I don't like the taste and texture. Thanks:)
this is not carrot puree, this is hipster garbage smothered in farm animal lactose. and that decorative smear at the end is just pretentions and silly looking at best. like the person who created that really must have thought they were important
This is a sharp knife.
👍
This was a hit at my dinner party! Guests eventually started using it as a sauce for everything.
It's a great comment :) thanks you
This is so relaxing. Makes me want to cook!
Thanks :)
👍
Looks so delicious but it’s necessary the cream???
Wooow I love your recepies can you upload more videos please I just started learning about cooking and I would love to see more videos and learn!!😁😁
Thank you for your support. I will do my best to upload more videos!
Please share this channel :)
Ill teach you middleeastern food cooking
Good technique, lookin smooth!
Esse vídeo soa em meus ouvidos ...para mim é um elevo à minha alma💕👏👏👏👏👏
Ohhh beautiful and fancy!
Thank you :)
Bellísimo lo que haces me podrás dar la receta gracias
Wow nice share friend 👌👍
Since texture/consistency, I think should be to ones own preference, I think it is better at the end to strain it and separate the solids from the liquid and add liquid little by little to end up with the exact consistency you want.
Thank you for the interesting comment:)
Awesome
What if I don’t have sea salt can I use the normal salt?
No not all salt is the same. Sea salt is raw salt and your regular table salt has additives and agents to prevent the salt from sticking.
LOOKSS SOO GOOD!! What is it good with? to pair?
Rack of lamb
Sorry for the late reply. It goes well with any dish, but I go well with shrimp and duck dish.
This is for how many servings or people?
I just made it, and damn, this is so good it could actually be just soup on its own (if you get the texture to be kind of like pumpkin soup). What could this puree be on the side of with the right consistency?
Sorry for late reply...
I often served with roasted duck. I also make soup:)
U can use carrot purée with Shepard’s pie
What kind of cream?
Good
Amazing 😊 Thank you Chef 👍👍
Thank you 😃
👍
What kind of meat would go good with this purée? Great video!
I think pork goes well. Pulled or braised pork dish is perfect with this purée.
Thank you:)
@@cookerymethod4239 chicken is good also
Hi Chef, can you please share beetroot purée recipe? Thanks in advance. I love your videos.
It’s a good suggestion. I will ! I'm busy lately and I can't shoot videos, but I'll do my best! Thank you so much :)
Sure
is not too much broth ? i mean i just put it to boil and i think 900ml it's too much and doesen't have time to reduce, i'm scared for my carrots now
To preserve colours of onions do u use sugar or salt or vinegar to make it not loose its colour?
Thank you for your comment.
I'm not very attached to color.
I choose the method that I think tastes good. Of course, I think it's important to emphasize the beauty of the appearance.
@@cookerymethod4239 im just curious... yes taste plays a major part. If u know manage to find out, it let me know cause. Ill be experimenting some time next month.
@@cookerymethod4239 im very curious about preserving natural colours.
@@cookerymethod4239 btw luv d channel.
For maintain the color, I think it's better to add sugar and not heat too much.
Please let me know if you find a good way :)
fresh cream and heavy cream are the same?
Sorry for the late reply. I haven't used heavy cream so I don't know, but I used 34% fat cream.
Thank you for your comment.
Can i use this with pan seared sirloin steak ? Please answer me
Absolutely yes, this will go well with lots of proteins.
Yes, I think it goes well.
I think adding a little spice or herbs to the steak will match this puree better.
@@cookerymethod4239 yes I actually added some herbs and garlic bassing with butter
Perhaps a hint of ginger
@@dianv2218 why not
Which cream is fresh cream exactly
Sorry for the late reply.
Here is the cream I used.
www.anchordairy.com/nz/en/products/cream-custard/anchor-fresh-cream-300ml.html
I hope it helps you.
you should have put some sugar while cooking it helps remaining the color and the teste
Thank you for your opinion
I will give it a try:)
He did say natural... the sweetness should come from the onion and carrots
True
@@daimaoza832 yea but to preserve the colour... tht is.
Did u skim ur puree before serve em?
Sorry. I don't understand the meaning of the question. . .
Almost like art work
Thank you:)
help my carrots keep sticking to the pan what am i doing wrong
Thank you
Does there have to be oil in the recipe, or is there an oil substitute, looks fabulous and delicious
Sorry for the late reply.
In the video, I put the oil first. I unknowingly put the onions so that they wouldn't burn. You can saute with butter from the beginning, but be careful not to burn it. Thank you for your comment.
Grass Fed Butter - Kerrygold (or other). Also Ghee Butter.
Any alternative to the vegetable broth?
Thank you for your comment.
I often use the broth of salted chicken and pork ham instead of vegetable broth.
@@cookerymethod4239 thank youu
Pipe stock.
Pure cream works 2 right?
I think it will probably work. I used 35% fat cream. Thank you:)
@@cookerymethod4239 no problem btw, it did work
Nice
Thank you :)
너무 좋은영상 잘 보고갑니다😍😍
감사합니다! 기쁩니다 😃
So you put nearly a liter of stock? It all evaporates?
I think it was boiled down to about one-third.
I think the reduced stock that turns well in the blender is good.
Thank you for your comment :)
Booteful
Thank you so much:)
Can you use water instead?
Sorry for the late reply. It was not notified of comments.
You can make it with water, but I think it would taste better if you could add a little chicken stock etc.
Do I need to strain the puree? And does this recipe demand a high quality blender? Thanks Chef :)
I think you don’t need to strain the purée. I’m using Kitchen Aid Diamond blender it’s strong blender.
Thanks so much:) I will save for this blender.
:)
👍
круто)
How much onion is in the pureè? It looks like one
Malleboy122
It’s about 100 g onion. (Half of the onion) :)
I'm gonna try this tonight for dinner
Awesome:)
👍🔥🔥🔥
Look good
U can add some garlic too
Thank you for your advice !
@ thank god we have these culinary wizards at our disposal
Love it ...
What is broth?how long can I restore it?
Sorry for the late reply！
Vegetable broth has a recipe in my other video so please refer to that.
I use up the puree in the refrigerator for about 2 days.
Thank you for your comment:)
👍🏻👍🏻👍🏻👍🏻
pourais-vous nous faire des recettes en français s'il vs plait
Je suis désolé Je ne suis pas bon en français.
😁
900grams of vegetable broth? That's a weird measurement for a liquid
Im surprised it didnt come lumpy
I used Kitchen aid Diamond Blender. It’s very powerful :)
💚🙏🏽
I dont know much of cooking but my mom would always see master chef and hells kitchen so at the young age at 7 i wanted to be a chef but I realised that they are so good and I will never be as good as them so I never thought about it but i would feel jealous of this masterchef junior kids like hell I burned a frealing peice of bread but after rewatching masterchef and shokugeki no soma i want to try it .... I was never scared of fire i would play with matches alot but i burned my self taking out food from the oven it was not the big but I was terrified after all I was just 9 I want to vegan resturant cus im scared of meat (ever since my moms friend served me meat and i cut it and blood came pouring out) anyways I think its too late to learn since I just turned 18 and with my fears I dont think I'll ever make it as a chef sooooo. Yeah I gave up my dream of becoming the best chef i wanted to prove to my brothers that I wont be working in a grocery store for the rest of my life
.
.
.
That being said I want to create my own dishes if im not gonna be a chef I should at least learn how to cook hence why im here Lol
Sorry if im talking to much l
Ik it's stupid but if I were to do a berry puree with a peice of meat would it work and how do i know what will combine well with what if fine if u dont answer this but i hope someone can :)
oh btw I subscribed💜💜💜
Thank you for your comment.
I’m so happy to hear a story about your food encounter. I also like Shokugeki no soma :)
Ask me anything I can help. Thanks
@@cookerymethod4239 lol cool i only have one question
When it comes to making ur own dishes how do i know what will match well with what I heard that some stuff with to much acid dont math well with other stuff so how do i know what will combine great ?
It is a very difficult question.
I sometimes add sweetness to sour and bitter foods. However, I think that this can only be realized by accumulating experiences. I also ate a lot of combinations and failed a lot. I think then you will find a combination that suits you:)
It's OK. Just keep on cooking. Do what u love most. Keep looking up on RUclips and learn learn learn.. Enjoy
@@hafezj3289 thanks I'll make sure to keep dping what i love 💜☺
If me, i wont put cream
I think it ’s good too:)
Did not cut the onions properly. Put food in a cold pan with cold oil...which will give you oil drenched veggies...added salt before food is cooked...should have let carrots cook longer to extract more flavor. Half the amount of veggie broth you used. And half the cream used...you will then have a puree du carrot with an explosive flavor of carrot with the onion sweetness and a nice orange color...not yellow. Also never forget a bit of fresh ground pepper to taste. ( no need to simmer if veggies are cooked nicely..) Maybe next time 😊
Thank you for the advice (^-^)
all i taste here is bitterness
The longer you cook a vegetable , the more flavor you lose, you fucking twat. I just chose that to comment on. Your comment is full of misinformation and just general ignorance. Let me guess, you watch a lot of food network, or you cook at home a lot🙄
You add salt at every step of the cooking process to make food taste of itself and have depth of flavor , otherwise it tastes like food with salt added to it
Why would you muddle the flavor of carrot with pepper????!!!
It's become discoloured
Thanks for the good comments!
My recipes do not value color. Yes, There are ways to keep the color, such as adding sugar or shortening the boil time, but I don't like the taste and texture. Thanks:)
@@cookerymethod4239 You should value... If you cut thinner less time to cook...Also it's the salt that keeps the color.
Thank you for your advice.
this is not carrot puree, this is hipster garbage smothered in farm animal lactose. and that decorative smear at the end is just pretentions and silly looking at best. like the person who created that really must have thought they were important
Nice
can i use evaporated milk instead of fresh cream?
No, you can't.