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Salt Cod Espuma

EQUIPMENT: Whipper
Salt Cod Espuma
Chef Paul Liebrandt of Corton - New York, NY
May 2009

At Corton, Chef Paul Liebrandt demonstrates his Salt Cod Espuma technique using his iSi Thermo Whip to combine the traditional Portuguese flavors of dried salt cod and herbs to make a delicate espuma that he artfully dispenses over calamari, chorizo, and beans.

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