Surprised there isn't a thread already out there on this.
I've invited some guests over to my place this Saturday for what I've told them is going to be a "diner dinner"- classic diner comfort dishes that'll stand up against the nastiness that is the Canadian winter. What I haven't told them is that it's going to be modernist dinner, using modernist/molecular tricks of the trade.
One of the things I want to do is take the classic steamed veg carrot-cauliflower-broccoli combo and spin it by making them into liquid raviolis, served on spoons, which leads me to my question: I'm not sure which technique to use.
With 8 guests and 3 raviolis each (one in each flavour), I need to be able to make this stuff earlier on in the day. Would frozen reverse-spherification be in order (puree steamed veg, pass through sieve, dilute with stock, add calcium lactate, freeze in the silicone mold and then dip in calcium alginate bath when ready to serve) or is there another, simple (ha, ha) done-in-advance technique to use?
You can assume I have the chemistry set needed to go ahead on this.
Thoughts and experiences appreciated!
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