I am using a hand blender or a small blender and can’t get my purées refined enough. Not smooth enough.
Can I ask for a product recommendation for smoother purées?
A few other tips (I’m assuming you’re a home cook), work on your individual techniques for components more than your plating right now. A good place to start would be perfecting the sear on your scallops. Knife skills as well, the green onion and jalapeño are uneven.
IMO the better way to get good at this is to start with two components at a time. Work your way through ingredients. Scrap the beet or just use a small amount in your parsnip puree for coloring. Scallops and parsnips do go together. Get a perfect sear on the scallop, get your puree even and tasting stellar. Then onto the next.
elijha on
Literally the least of your problems
2020DumpsterEnfermo on
With the speer poking the beet puree, it kind of looks like a massacre. The scallops are at the ready, with their jalapeño hard hats on.
Clever_Unused_Name on
/u/Current_Cost_1597 and /u/SkepticITS gave you some great advice here.
I’d just add, keep it simple…you have a lot going on and I think you’re trying too hard on the symmetry of all the components. I used AI to [generate an image of the same ingredients](https://i.imgur.com/6lw50FD.png) and how I’d go about plating it, just for reference.
4 Comments
I’d use a chinois after immersion blender.
A few other tips (I’m assuming you’re a home cook), work on your individual techniques for components more than your plating right now. A good place to start would be perfecting the sear on your scallops. Knife skills as well, the green onion and jalapeño are uneven.
IMO the better way to get good at this is to start with two components at a time. Work your way through ingredients. Scrap the beet or just use a small amount in your parsnip puree for coloring. Scallops and parsnips do go together. Get a perfect sear on the scallop, get your puree even and tasting stellar. Then onto the next.
Literally the least of your problems
With the speer poking the beet puree, it kind of looks like a massacre. The scallops are at the ready, with their jalapeño hard hats on.
/u/Current_Cost_1597 and /u/SkepticITS gave you some great advice here.
I’d just add, keep it simple…you have a lot going on and I think you’re trying too hard on the symmetry of all the components. I used AI to [generate an image of the same ingredients](https://i.imgur.com/6lw50FD.png) and how I’d go about plating it, just for reference.