Gastroarte, New York City
Cool Plates features dishes from across the country to help inspire chefs' creativity. What looks like a soft-boiled egg white actually is a sunchoke purée in this dish by chef Jesús Núñez. The idea came to Núñez when he was making cauliflower blini. He found that the cauliflower’s flavor was lost when he added flour and eggs. So instead he added methylcellulose, a type of gelatin that hardens when heated rather than cooled. “When I saw ...
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