Blackened carrot, coconut milk and grapefruit syrup gel, curry brown butter, green pea puree
Blackened carrot, coconut milk and grapefruit syrup gel, curry brown butter, green pea puree
by yayayathecreator
4 Comments
yayayathecreator
My first post on here! Excited to share some of my stuff as I practice and improve. Already know some improvements I would make on this (cutting the carrots in a more interesting way, more pea puree, grilling or broiling the carrot, probably would use something other than curry powder in the butter to keep its color more contrasted from the peas, and I think the fact that I used almost exclusively coconut milk in the agar meant it didn’t set super smooth like when I’ve done it with a mix of coconut milk and coconut water). Anything else I missed/could improve on? Nice to meet y’all!
Zumoku
You can char the carrots a *lot* more, experiment and see how far you can take them, they’re delicious when they’re an inch away from burnt.
blarghflarglegargle
I think an entire rework of this plate might be in order here. Instead of brown butter on the plate, maybe try turning the brown butter into an emulsion and using that as a creamy sauce that your carrots can sit on. Instead of pea purée, just do peas. Either sautéed or otherwise. And plate them in little clusters near the ends and tips of the carrots. The coconut gel can be squeezed out of a bottle into little dots that accent the plate. And finally, think of some garnish. Maybe carrot tops, micro red vein sorrel, and like micro mint or something like that.
4 Comments
My first post on here! Excited to share some of my stuff as I practice and improve. Already know some improvements I would make on this (cutting the carrots in a more interesting way, more pea puree, grilling or broiling the carrot, probably would use something other than curry powder in the butter to keep its color more contrasted from the peas, and I think the fact that I used almost exclusively coconut milk in the agar meant it didn’t set super smooth like when I’ve done it with a mix of coconut milk and coconut water). Anything else I missed/could improve on? Nice to meet y’all!
You can char the carrots a *lot* more, experiment and see how far you can take them, they’re delicious when they’re an inch away from burnt.
I think an entire rework of this plate might be in order here. Instead of brown butter on the plate, maybe try turning the brown butter into an emulsion and using that as a creamy sauce that your carrots can sit on. Instead of pea purée, just do peas. Either sautéed or otherwise. And plate them in little clusters near the ends and tips of the carrots. The coconut gel can be squeezed out of a bottle into little dots that accent the plate. And finally, think of some garnish. Maybe carrot tops, micro red vein sorrel, and like micro mint or something like that.
More blackened, if ur gonna call it that! 😁