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The watercress puree. Great color!

seijoed

Doing it again today for use with some scallops.

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David_Quintana_63467

got it...thanks guys

seijoed

The recipe is on the course, for what did, as much water out as possible, blanch and shock, then Tare and mix, vacuum the result for storage and season before serving.

Glad you like the forums, so do I!

David_Quintana_63467

last two question i promise.. did you blanch the leaves? do you just add enough water to spin it in a vita? ok three: and if you made a quart of it, how would you reserve lets say a cup or two if you didnt need it..would it freeze well or would it turn brown

**this is my favorite new site

seijoed

@Dquintana it coats in a really nice manner allowing you to savor the flavor in what otherwise would be a rather fleeting taste experience.

Chris_Young_80640

@Dquintana, it is xanthan. We use it to stabilize the emulsion rather than thicken the sauce very much (the plant solids in the puree provide a very nice viscosity and mouthfeel). So, yes, we use xanthan at a level of 0.1% relative to the weight of the prepared puree.

seijoed

It is the same, the first time I didn't clean the scallops quite well enough, I probably also had too much water in it, I've since used the technique with spinach and today a tomato / smoked paprika sauce for Mahi Mahi.

David_Quintana_63467

is this the same watercress puree on the salmon dish with the pickles? what is the method behind it..it looked pretty fluid to just be xanthan unless its like .01%??

Mason_Perry_34060

Oh ya and your puree's look awesome, I need to source some watercress....

Mason_Perry_34060

I had the reloading scale from several birthdays ago and I was like "hey it's free and will measure as small as I need" I just don't like to use it much as I am sure it's not food proof. for 95% of measuring the Oxo is great and it was only 30 bucks.

seijoed

@Mason oh, that is a nice idea too - I got the two recommended scales from the equipment links. Reminds me that I should get another die.

Mason_Perry_34060

@Johan I actually use a reloading scale to measure the % for xantham and the like since it will give me 10ths of a gram, the rest of the time I use my Oxo which does whole grams (someday I will upgrade to something that can do both but for now it works)

seijoed

@Grant - thanks, I really like the textural aspects of this, especially after I got the right scale and could tare and calculate the correct % - Made a huge difference to eyeballing things. What is the correct take on amount of liquid in these preparations btw?

grant

Very nice color Johan.

Shannon_Barnes_68642

That is beautiful!

seijoed

Did the same principle with some spinach, I probably should have let the spinach drain a little more, subtle but very distinct flavor, I think it'll be great after seasoning.

michaelnatkin

Nice! We love it when you guys post photos of both process and finished dishes. At some point we'll move that functionality into the main website so it can be organized by recipe.