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Four Essential Chef Purees
Master the four classic purees every serious cook should know: silky celeriac, sweet carrot, bright chervil (corette), and rich roasted cauliflower. Each puree is broken down step‑by‑step with tips on seasoning, texture, and plating, so you can create restaurant‑quality sauces at home.
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Cost Breakdown
Critical Success Points
- • Cook celeriac until all moisture evaporates before blending.
- • Infuse milk and cream with thyme and spices for at least 45 minutes.
- • Blend purees in two stages to control consistency.
- • Rapidly chill the corette puree to lock in green color.
- • Roast cauliflower until deeply caramelized for maximum flavor.
Safety Warnings
- • Hot oil and butter can cause severe burns – handle with care.
- • Steam from covered pans is dangerous; lift lids away from your face.
- • Blender blades are sharp – never insert fingers while running.
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