We are using these chips on the vegetable tasting course on the menu. They are made by steaming cauliflower for 3 minutes and shocking them. We then slice thin length wise and place them on a silt pad with truffle oil. The chips are baked at 190 degrees for 65 minutes. They come out nicely brown and compliment the dish with a woodsy flavor
1 comment:
Of all the preparations I have read on this blog, this is the rate one that I think most of us could even do at home.
Claire @ http://culinary-colorado.blogspot.com
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