IThanks to Bruno, I've now fallen in love with cauliflower. Right now baking the pureed mix in a casserole dish with large chopped sauteed onion garlic, chicken broth, unsweetened almond milk (although next time if have lightly sweetened will try that also- the light sweetness may wotk?!) ...4 blended eggs... bit of butter-or not. Once added chopped cooked bacon but try to stay away from too much added fat. Sometimes cook fat free as well! This is a fine meal- in fact, baking in oven now. .Today added a small half of brie on hand ....along with of course, Brunos favorite spices. I also topped todays as experiment, thin slices pear 1st dipped in a sweet balsamic reduction...and thin slice red tomatoes sprinkled with parmesan. Who knows how those 2 additions on top will taste- I'm HOPING one of the two, will be magnificent with the cauliflower puree! We shall find out shortly!
Hi, thanks for uploading this. The whole video is amazing and I just cant wait to make my first puree. One thing though, should the cauliflower be pureed when it's still piping hot, or can you wait until it cools down a little bit ? Im asking this since my food processor is made of plastic. Thanks a bunch !
It is really important to blend this when it is really hot because the hotter it is, the finer it becomes. If you leave it to cool down, then you will get lumps. So make sure you always blend it when its hot.
@@TruthaboutIslam must've watched one of Gordon Ramsay's videos, but yeah I think the rule of thumb with any puree is to do it when it is hot, I'm a professional chef with 3 Michelin stars, worked in the most established prestige finest restaurants in the UK, I learnt my trade and skills at Wetherspoons, I was then head chef at Burger King, and now I run my own section at McDonald's, and I'm only 52
Video is unnecessarily long so I just sped it up x2. After watching the cauliflower being chopped half way threw I just had this feeling.....Nice video though!!
Hmm, I’m new to cooking and was searching for keto based dishes. I think I can sub out the soy milk with chicken stock? Not sure if this is a side dish or a sauce on top of a complimentary protein?
Hi, sorry for the late reply. Chicken stock should work as a nice substitute! It is a purée and so would work as a good complimentary sauce for a dish, but you could use it in any way that you would like. Hope this helps.
Sorry for the late reply. Mainly garnish. It should go well with various dishes. I like to pair it with steaks, sautéed fish and scallops. Thank you for your comment :)
I started to re-watch all these regular Top Chef episodes starting from Season 1 like 2 weeks ago, and eventually started seeing all these purees. I was like damn maybe I should start pureeing some vegetables. That's what brought me here.
It’s a cauliflower purée with pronouns of they and them. That’s okay ✅. Mine will be simmered in 90/10 milk and gelatinous chicken stock. Never done it that way. But making it for a chicken dish.
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IThanks to Bruno, I've now fallen in love with cauliflower. Right now baking the pureed mix in a casserole dish with large chopped sauteed onion garlic, chicken broth, unsweetened almond milk (although next time if have lightly sweetened will try that also- the light sweetness may wotk?!) ...4 blended eggs... bit of butter-or not. Once added chopped cooked bacon but try to stay away from too much added fat. Sometimes cook fat free as well! This is a fine meal- in fact, baking in oven now. .Today added a small half of brie on hand ....along with of course, Brunos favorite spices. I also topped todays as experiment, thin slices pear 1st dipped in a sweet balsamic reduction...and thin slice red tomatoes sprinkled with parmesan. Who knows how those 2 additions on top will taste- I'm HOPING one of the two, will be magnificent with the cauliflower puree! We shall find out shortly!
Thank you for your advice. :)
Compleatly amazing... Made it today like bese for puree and beaf belly... Blow my mind how silky and tastefull it was. Thanks
Loving this channel as a first-time find. Mm.
Excellent 🍽️
Looks yummy!
Lovely can't wait to make it thank you
Thank you!! :)
Bravo
beautiful ideas thanks to you
Thank you :)
Thanks for sharing😇🤗
Thank you:)
this is so calming.. thank you very much.
I swapped out soy milk with normal milk, thanks heaps that was a great recipe, absolutely enjoyed it and had it with some lamb shoulder
Hi, thanks for uploading this. The whole video is amazing and I just cant wait to make my first puree. One thing though, should the cauliflower be pureed when it's still piping hot, or can you wait until it cools down a little bit ? Im asking this since my food processor is made of plastic. Thanks a bunch !
Sorry for the late reply.
Yes, I think it's better to cool it down a bit before blending. Thank you for your good comment :)
It is really important to blend this when it is really hot because the hotter it is, the finer it becomes. If you leave it to cool down, then you will get lumps. So make sure you always blend it when its hot.
@@TruthaboutIslam must've watched one of Gordon Ramsay's videos, but yeah I think the rule of thumb with any puree is to do it when it is hot, I'm a professional chef with 3 Michelin stars, worked in the most established prestige finest restaurants in the UK, I learnt my trade and skills at Wetherspoons, I was then head chef at Burger King, and now I run my own section at McDonald's, and I'm only 52
Video is unnecessarily long so I just sped it up x2. After watching the cauliflower being chopped half way threw I just had this feeling.....Nice video though!!
Who else came from MasterChef?
its the asmr-vibe to it
Hmm, I’m new to cooking and was searching for keto based dishes. I think I can sub out the soy milk with chicken stock? Not sure if this is a side dish or a sauce on top of a complimentary protein?
Hi, sorry for the late reply. Chicken stock should work as a nice substitute! It is a purée and so would work as a good complimentary sauce for a dish, but you could use it in any way that you would like. Hope this helps.
Hello. How can I use purees
Sorry for the late reply.
Mainly garnish. It should go well with various dishes. I like to pair it with steaks, sautéed fish and scallops.
Thank you for your comment :)
Some ginger powder would be interesting
Thank you for your advice :)
What do if have this final liquid with ? Do we just pour it over fish / chicken / hamburgers or something?
I added this liquid because it has the taste of cauliflower. If you put a lot, it will become soup-like.
Yes, It goes well with any dish :)
@@cookerymethod4239 could you show a video where you are using this puree with other dishes. ?
OK. I will use it for other videos. Thanks:)
Hi, just wondering does it have to be soy milk/cream, can milk be added instead during the blending process? Thx.
Sorry for my late reply. Milk may change the texture a little. Please try to adjust the amount of less.
Thanks:)
Can it be heated again, before serving?
Sorry for the late reply.
Yes, you can heat it.
Liquids are not measured in grams.! But in ml.
I've been waiting for that comment! You're right, but in my opinion, ml is not the exact recipe.
So I use grams in my recipe.
Thank you so much:)
ml measures volume and grams measures mass. Those are different types of measurements and lead to different results.
Anyone from the master chef?
I started to re-watch all these regular Top Chef episodes starting from Season 1 like 2 weeks ago, and eventually started seeing all these purees. I was like damn maybe I should start pureeing some vegetables. That's what brought me here.
@@kalilova Exactly my case😂
Yea folks keep putting this puree in their dishes so i decided to check it out :)
@@tembelim Same ;)
That seems more like a cauliflower soup and not a puree. Way too liquid in my opinion.
Imagine they serve you just that spoon stain on the plate in a restaurant.
NOTHING WRONG WITH THE SPOOOOOOOOON. 🤞😂
It’s a cauliflower purée with pronouns of they and them. That’s okay ✅. Mine will be simmered in 90/10 milk and gelatinous chicken stock. Never done it that way. But making it for a chicken dish.
This was literally like watching paint dry. Really, making us watch butter melt?
you lost me at 200 grams of liquid
Video is ridiculously long
I got bored watching this video it's too long and slow