PLATING TECHNIQUES & IDEAS – Sauces, Oils, Purées & Soups – Plate like a Pro!

Follow these different techniques to beautifully present food like a pro Chef. Ideas on how to plate sauces, oils, gels, purées and soups.

Sauces used on the video:

Beurre Blanc –

Parsley Oil –

Carrot Gel – 100ml of carrot Juice, pinch of Cayenne pepper and Juice of one lemon. 1.0g of agar agar powder.
Mix the agar agar with the liquid, whisk over medium heat until it come to a boil. Transfer to a dish and let set in the refrigerator. Once set transfer to a blender and mix until it forms a smooth gel.

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