[Sussan ScoolinaryTeam]

Hi, @clifford

Send your query to the team in charge, as soon as I have a response I will contact you again.

Greetings.

[Mandie Lowe]

What a fascinating recipe! Shortly before the chef pours the “liquefied” ingredient into the Thermomix, he explains what he has before him. The dark green liquid is the romaine lettuce extract, he refers to it as a lettuce “smoothie”. I suspect that he said “liquefied lettuce”, but that got lost in the translation.

I might have missed it somewhere, but it is not clear to me how this extract is obtained – is it made by blending the whole lettuce as the descriptor “smoothie” would suggest, or is it juice, extracted and removed from the lettuce solids? Perhaps we can get the answer here?

[Sol Damiani]

Hi @clifford

Welcome to our Community! Sussan will be right back at us with an answer. Thanks for sharing your opinion and your question @mandie-lowe

Clifford: feel free to share photos of what you’re working on in our feed. We absolutely love seeing your creative process. We enoy it so much we’ve created an award; the #Scoolistar. If your pic gets one, we’ll upload it on our Instagram stories and add it to our ‘Culinary Hall of Fame’.

You are invited to join our challenges as well: we launch one every two weeks, and you may win a Scoolinary apron. Right now we are at the third week of our first Cooking marathon: the Scoolithon. You can check and complete all the 6 mini challenges already uploaded on our feed using the hashtag #ScoolithonMiniChallenge1 (and so on).

Take care!

[Sussan ScoolinaryTeam]

Hi, @clifford @mandie-lowe

Lettuce is 97% water, but we round it up to 90% for yield reasons. So, for 300 g of extract you need 333 g of lettuce. The only thing you have to do is wash it and put it through the extractor.

Greetings.

[Mandie Lowe]

Thank you very much for the response, I appreciate the information!