48 hour Ribs, milk poached cauliflower puree, carotene butter

Aldo_Ferrari_19526

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That looks great. Did you add some fine salt to the carotene butter? I find that without getting some salt into the carotene butter it lacks flavor, but that the salt really brings out the flavor.

Aldo_Ferrari_19526

I did. I though it was the type of butter I used but once I added some salt it was much better. Thanks, Chris!!

Manfred_18311

Nice light work on this picture

anthony_34093

I can never seem to get my cauliflower puree that smooth. Any tips?

Mike_Minh_Truong_54120

Lovely looking combination.

Matthew_Snyder_68770

That is a spectacular plate, and a beautiful image.

Btw, is that an 18th Street bowl from C&B?

Aldo_Ferrari_19526

Thanks, Matthew and Yes the bowl is from C&B. I love the bowls I can't believe they are only $10. They are beautiful.

Aldo_Ferrari_19526

Thanks!!

Aldo_Ferrari_19526

I put Milk in the blender until i get a good consistency.

Aldo_Ferrari_19526

Thank you! It's all Natural light from a window next to my dinning table

Emmett_Barton_12803

Beautiful plating!

Aldo_Ferrari_19526

Thank you.

Brendan_Lee_56950

the key really is to have a good quality blender. Unless it spins at a high enough rate you just aren't going to get the particle size small enough to feel completely smooth on the tongue. If you don't have a good blender, passing the puree through a fine mesh sieve will improve your texture as well.

Theo_82615

looks delicious. How do you like the carotene butter?!

Aldo_Ferrari_19526

thank you, The Butter is great you just have to salt it for it to really come through.

jonathan.mota

Congratulations Aldo. Excellent presentation, I'm pretty sure it tastes as good as it looks. The only thing that catches my attention is that I see the carotene butter very liquified. When I've done carotene butter I've always gotten a more viscous substance (I use the Modernist Cuisine recipe)

Aldo_Ferrari_19526

Thank you. The consistency of the butter was that of regular melted butter. Is your even more viscous than that? I followed the CS recipe as I don't own a centrifuge.

Jonathan_96155

Hello again Aldo. I followed the recipe of the Modernist Cuisine at Home, not the 5 volume book. Sorry not to be specific. There, things are simpler. In fact you just need a regular pot to do it. The five times I've done it I got a consistency of a puree even when still hot, before storing in the fridge. I simmer it for an hour and a half.... Maybe is the kind of butter I can get here in Venezuela, maybe too much fat content. Don't know.

Salute

Greg_Mushen_66801

Gorgeous plating and photo!

marcyboy1

Ciao Aldo... Damn... you are the next reason to spend more time on "plating" itself! Crazy... Beautifull!

Aldo_Ferrari_19526

Thank you!