One of the pleasures of teaching at a culinary institute is the ability to play with toys - equipment that is usually not available to the average Joe. Here are pictures of various purees spun @ 8,000 RPM. The duration is 30 minutes to 120 minutes. Playing in the culinary sandbox...
Cantaloupe, Butternut Squash & Beet (above)
Blueberry, Pea & Butternut Squash (above)
Butternut Squash, Blueberry & Pea (above)
The Centrifuge Settings
Beet - probably my favorite...
Cooking the beets in a water bath @ 85 degrees C.
A loaded centrifuge - a beautiful thing...
Mise en place #1
Mise en Place #2
See and taste the finalized products to be used in the Boulder Country Dinner. Peace.