Go to the Article: Vegetable Glaze R&D-V4
Any reason not to grind the ingredients coarsely in a food processor rather than all the slicing?
It tends to turn them into a puree faster than it turns them into small pieces, which creates a lot of juice that you have to deal with. You can make a stock this way, but the ratios tend to change pretty dramatically when preparing a stock from juices rather than thin sliced vegetables. Plus, we're just used to working with our knives. They're easier to clean up.
Gotcha, no shortcuts for flavor!
Do you use liquid or powder pectin?
Powdered.
- originally posted by Grant Lee Crilly
I really loved this whole idea where you stepped through the process of coming up with the final version of this recipe, and that the community could help it along. Also making a vegetarian/vegan version of something so absolutely not-vegetarian and succeeding says the most about your abilities as chefs; I hope you make more vegetarian versions of things!
We appreciate your enthusiasm. Follow the doughnut development, just started today. http://www.chefsteps.com/proje...
Is the color solely related to the roasting of the vegetables? The version I just made is delicious and mimics a veal glace thought the color is much lighter, closer to a chicken jus.
why is pectin necessary , and what benefit does it bring by adding it?
for the extra mouthfeel?
Do you think this will freeze well?
What kind of vegetables or existing recipes do you have that this is really good with...aside from the obvious root veg.
yes or it will be liquidy
it does, I have frozen it many times, make sure you thaw it completely in the fridge, before you use it.
Can I substitute gelatin sheet for pectin for thickening? If so, suggestion as to conversion amount? I know for vegetarians this is not ideal, but I plan to use as sauce for confit duck legs and have gelatin in stock.
Hi, not a fan of MSG what can I substitute for this, or is it ok to omit, thank you
well the kombu and nori add natural umami. They took our the miso and the marmite - but if you want to skip MSG maybe add a little miso or marmite or even a good dark soy sauce (adjusting the salt levels accordingly.). One thing I do is lacto-ferment vegetables with a pretty high salt concentration (7-10%) and they develop a pretty good umami boost. I actually lacto-ferment rhubarb with jalepenos (a kosho of sorts) and add it to buttermilk and aioli and make a ranch that i serve at my restaurant - i dont tell anyone there is rhubarb and they say it is the best ranch theyve ever had. So maybe ferment all the vegetables together - a proto-kimchee of sorts, then roast and proceed with the recipe. Damn that sounds brilliant actually lol)
