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hussain 108 Alshwaf posted an update
Using xanthan gum in my carrot puree made a huge difference.
Plating Techniques course for chef David Rickett
Sarah Thompson, Judy Keegan and 2 others6 Comments-
Level:
Scoolinary Team
Looks great, Hussain! You can really see the difference in the texture it looks much silkier and more uniform. Xanthan gum truly works wonders in purées and sauces, especially when you want them to hold their shape on the plate.
One tip you might enjoy trying is combining xanthan gum with a bit of whipped butter or infused oil, to give it some extra shine and flavor without losing stability.
I’m curious: have you tried this technique with other vegetables besides carrots?1-
@sussan_scoolinaryteam Tomorrow I will try the method you mentioned for the butter or oil, As for trying it on other vegetables, I haven’t yet. I want to make beetroot.
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Level:
Executive Chef
Es increíble la diferencia de textura después de usar xantana para un puré de verduras. Buen trabajo!
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@beatriztorijagmail-com Thank you! I agree, it’s a total game-changer. The texture is exactly what I was hoping for.
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Looking good. Well done.
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Level:
Scoolinary Team
Welcome to the community, Chef Hussain! 👋 That carrot purée looks silky and vibrant—the xanthan gum really elevated the texture, and your plating is spot on. Please join our #GreenChallenge, you’ll find all the details in the pinned post at the top of the Cooking Feed 🌱
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Since you joined Scoolinary, we’d love to know—what do you hope to get out of this experience? More inspiration, new techniques, or maybe both?You can earn Scoolipoints every time you share photos, win a Challenge, complete lessons, comment on other members’ posts and more! 🎖️
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Big hug! Hope to see you around, collecting points and flavor 🙌✨
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