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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!