I am using a hand blender or a small blender and can’t get my purées refined enough. Not smooth enough. Can I ask for a product recommendation for smoother purées?
by 1ntr1ns1c44
3 Comments
Current_Cost_1597
I’d use a chinois after immersion blender.
A few other tips (I’m assuming you’re a home cook), work on your individual techniques for components more than your plating right now. A good place to start would be perfecting the sear on your scallops. Knife skills as well, the green onion and jalapeño are uneven.
IMO the better way to get good at this is to start with two components at a time. Work your way through ingredients. Scrap the beet or just use a small amount in your parsnip puree for coloring. Scallops and parsnips do go together. Get a perfect sear on the scallop, get your puree even and tasting stellar. Then onto the next.
elijha
Literally the least of your problems
2020DumpsterEnfermo
With the speer poking the beet puree, it kind of looks like a massacre. The scallops are at the ready, with their jalapeño hard hats on.
3 Comments
I’d use a chinois after immersion blender.
A few other tips (I’m assuming you’re a home cook), work on your individual techniques for components more than your plating right now. A good place to start would be perfecting the sear on your scallops. Knife skills as well, the green onion and jalapeño are uneven.
IMO the better way to get good at this is to start with two components at a time. Work your way through ingredients. Scrap the beet or just use a small amount in your parsnip puree for coloring. Scallops and parsnips do go together. Get a perfect sear on the scallop, get your puree even and tasting stellar. Then onto the next.
Literally the least of your problems
With the speer poking the beet puree, it kind of looks like a massacre. The scallops are at the ready, with their jalapeño hard hats on.