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Old 01-13-2008, 03:12 PM   #11
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One of the best tools that any good professional kitchen will have is a Vitamix blender. These blenders are super powerful and are important in making smooth purees and other things. What's great is that it does the job very quickly so the ingredients don't overheat which will turn the color, especially when making an herb puree.

These are before and after snapshots of a basil puree. In this first shot, the blanched basil is in some canola/olive oil blend waiting to go. I actually used the puree as the base for a chilled basil foam (you can see the Isi whipped cream dispenser in the background) which was used to finished a sous vide salmon dish with a tomato-fennel confit. The puree was then combined with cream, gelatin, and salt, then poured into the whipped cream dispenser and charged with CO2:



In this second picture, the basil and oil have been blended into a silky smooth puree. The basil retains it's vibrant green color due to proper blanching and because it was not overheated during the blending process due to the power of the Vitamix. The picture doesn't really do the puree justice. It looked a lot more green and bright in person (in retrospect, I should have taken a picture from above; the bluish color of the blender muddies the color a bit), but you can at least see how smooth it got:

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Old 01-13-2008, 03:19 PM   #12
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OMG, I totally agree with you about the Vitamix. When we got one in the last kitchen I worked at we tried and tried but couldn'y find anything that the Vitamix couldn't turn into puree. It's truly a remarkable, powerful, and amazing machine. I'd say once you own one you might think that it's indispensable.
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Old 01-15-2008, 01:58 PM   #13
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Some of the sauces from my station. Clockwise from top right:

1. Yuzu, Soy, and Beurre Noisette Emulsion
2. Indonesian Black Pepper and Garlic Sauce
3. Romesco Emulsion
4. "Liquid Parmigiano-Reggiano" Sauce
5. Ume (Japanese Pickled Plum) and Port Beurre Rouge

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Old 01-15-2008, 03:45 PM   #14
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If I could have just ONE new appliance in my kitchen it would be a Vitamix. I used them at school and work, but unfortunately don't have my own. Of course, I would prefer more than just one new toy, but that would be my first choice!

The picture of your sauces didn't come out but they sound amazing! Specially the Ume and Port Beurre Rouge. I can almost taste the Ume and port combination!
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