Broken Brown Butter Puree
April 30th, 2010
We have been revisiting our brown butter puree and were looking for a new way to integrate it into a dish. It dawned on us that we could serve chunks and pieces of the puree if we froze it first with liquid nitrogen and then broke it into small fragments. The small pieces of brown butter hold there shape for a while out of the freezer and add texture as well as portion the puree so that it may be preciously placed within a dish.
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Posted in Ideas in Food