Peas and Carrots


May 18, 2008 by seanbrock


liquid center english pea soup encapsulated with crispy carrot puree

5 thoughts on “Peas and Carrots

  1. chino says:

    how did you make this? The crust especially.

  2. Jeremy says:

    how?? injection? crispy outside holding shape with vegetable…pectin? no protiens yet holding nicely. Would love pointers on this technique beautiful…

  3. ashley says:

    what technique did you guys use for this

  4. brian says:

    chef your sight is fantastic! been meaning to email you for a while, but doesn’t seem that my browser could find the “respond” button. are you using a starch to bind the puree? is it dehydrated and then filled?


  5. TheUpstairs says:

    Is the inside a reversable gel and the outside batterbind and a dehydrated powder?

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