Cool Plates features dishes from across the country to help inspire chefs' creativity. Executive chef Michael Voltaggio makes a Caesar dressing by cooking eggs in an immersion circulator at 63° Celsius, or 145° Fahrenheit, and emulsifying the yolks in a cream sauce with grapeseed oil, anchovy, garlic and Parmesan cheese. Then he adds gellan gum to stabilize it. “It sounds like a whole elaborate thing, but basically we’re creating a homogenous emulsion that ...
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