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Add the Liquified in lettuce emulsion
Hi, am following the course Spanish haute cuisine, lesson 23- roast pig. For the lettuce emulsion in the roast suckling pig, by the chef from Coque. For the lettuce emulsion, in the list of ingredients, he first of all, added in the blender, a dark liquid called ‘Liquified’ which I am not familiar with. It was quite a lot in quantity, compared with the rest of the ingredients. May I know what exactly is this Liquified ingredient?
Thanks, Clifford
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5 Replies
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Hi, @clifford
Send your query to the team in charge, as soon as I have a response I will contact you again.
Greetings.
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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?
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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
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Take care!
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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.
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Thank you very much for the response, I appreciate the information!
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