Red Cabbage Puree
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- čas přidán 19. 05. 2013
- This beautifully colored puree will brighten any dish. It works especially well with fatty meats, having just the right amount of acid to cut through their richness. www.chefsteps.com/activities/r...
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thanks!
shows off the texture nicely for the video
Lovely red cabbage puree especially the nice purple color. Good job!
should work perfect
Gorgeous
This color:
Could it work with a mackerel dish? I'm trying to do it with ramson oil and i am not sure wich colour goes well with the green of the oil and the pink/white colour of the dish. (Warm dish)
Which kind of blender are u use? The name of the company and the model please!
very nice recipe but do you sometimes use pans for cooking or do you screw everything in plastic bags ??
Nice sir can u meka batter lemon susa
I watched all of your videos its amazing ! Im in Paris in Le Cordon bleu but after that i want to attend your school do you have any contact adress ?
That little house made of meat on a biscuit with the puree just killed me.
are the storing methods applicable to all the purees or are there any exceptions?
+Pruthvi Meka Yes, this is a great practice for all vegetable-based purees.
red cabbage isn't the same as radicchio right? would the same technique apply to it though?
its not the same but it might work
Would this work just as fine in a ziploc bag instead of the vacuum?
Yes
Hey chefs, can we store the puree for extended periods, if so what method do you recommend and for how long do they stay good?
Thanks in Advance
+Pruthvi Meka You can store the puree in the freezer for months. Place it in a vacuum bag if you have access to one, or a plastic deli container with a layer of plastic wrap over the puree so it will not get freezer burned.
Would it be possible to let the cabbage sit to absorbe the wine and then steam it, instead of cooking in vacuum?
I was thinking the same thing. I want to make red cabbage puree but without the sous vide
Can I make this without Xanthan Gum?
I only came here (via google) to find out how to make red cabbage purée for my baby, now I want steak
Can u mick a grilled chikena
My baby's gonna love this baby puree 😂
for Halal diet, what can we use as substitute for wine? Thanks!!
gerald vibal i guess just leave it out or add fine grape juice instead ☺
gerald vibal vegetable stock works subtly changes flavor..or dealcoholized wine for similar flavor
Just cook it on a stove instead of doing it sous vide and let the alcohol cook off.
you could use grape juice or maybe even stock although it is more savoury for the latter
It has wine.
G
*How To Make Purple Sauce* :
Can't fathom why the smearing of purées is such a trend...
This is an excellent short video on how to make the puree. I think the final dish is slight too loaded and feel a touch over kill and insecure. How about just using as a base to garlic lamb with a mint garnish or gel (if needed) - I feel chefs are under pressure to over load something that needs more simplicity.
it seems like 80% of their videos are: sous vide, add a bunch of stabilizers, blend, strain.
That is what is trendy now in cousine, I guess. I like chefsteps, however I agree with you and I dislike the way these trends work. But yeah, straining is for the texture, I have nothing against that one thing in particular :D
Once, when we had sort of retro fine dining event and were making these "heart" shapes out of drops of dark sauce in light sauce. You basically just run across the drop with a tooth pick and it looked cute and all and my head chef told me : "I have seen it in so many books but never did it" when I asked why, he said "Its passé, too much 80´s"
I mean, I get we have to progress somehow, I just dont like how people are jumping on the hype trains in unbeleavable numbers.
@@imrichkaslik4404 Your Head Chef is right, nothing depress me as much as old school plating, I saw so many plate construct like a tower, damn I did myself a lot of them 12 years ago, you got to go forward or it get real borring in the kitchen.
cooking at 95. Ok at this point you can just poach the cabbage in a stock or water. People will forget how to cook the basic stuff. This is unnecessary use of plastic