Atelier Crenn: Metamorphosis of Taste by Dominique Crenn & Karen Leibowitz

Author:Dominique Crenn & Karen Leibowitz [Crenn, Dominique]
Language: eng
Format: epub
Tags: Cooking
Publisher: Houghton Mifflin Harcourt
Published: 2015-11-02T23:00:00+00:00

At least 1 day before serving:

Trim the broccoli florets to small (¼-inch) dice.

Prepare an ice water bath.

Fill a medium pot three-quarters full with water salted at 2% of the total weight and bring to a boil over medium-high heat. Add the broccoli florets and blanch until soft, about 3 minutes. Remove the broccoli florets with a slotted spoon or wire skimmer and plunge into the ice water bath to cool. Transfer the broccoli florets to paper towels and allow to air-dry at room temperature for 30 minutes.

TO DRY THE BROCCOLI FLORETS IN A DEHYDRATOR: Place an acetate sheet in a dehydrator tray. Evenly spread the broccoli florets across the dehydrator tray. Transfer the tray to a dehydrator set to 95°C/200°F and dry the broccoli until crispy, 24 hours.

TO DRY THE BROCCOLI FLORETS IN THE OVEN: Preheat the oven to 95°C/200°F or the closest temperature available. Place an acetate sheet on a baking sheet. Evenly spread the broccoli florets across the acetate sheet. Transfer the baking sheet to the oven and turn off the heat. Let the broccoli florets dry in the closed oven with the heat off until crispy, 24 hours.

Season with fine sea salt. Store at room temperature in an airtight container until ready to serve.

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