In this recipe, Chef Conley mellows out garlic cloves in ample amounts of butter before transferring them to the Vita-Prep where they get pureed for a ravioli filling. Next up, Conley blends together a parsley and black pepper veloute which is used as a base for the snails and ravioli. The Vita-Prep is used a third time to make a Pernod foam which is spooned over to finish this elegant dish with a touch of anise flavor.
Duration: 4:57
Produced by StarChefs.com in association with The Vita-Mix Corporation.
Chef McInnis grinds tapioca pearls into a fine dust which he combines with a mix of olive oil and verjus in the Vita-Prep. This mixture is then blended at different speed settings while liquid nitrogen is added straight into the blender in order to freeze the contents into a sorbet. Chef McInnis’s technique paves the way for countless other creations – including parmesan or goat cheese sorbets – which can all be done in minutes with the Vita-Prep.
Duration: 3:50
Produced by StarChefs.com in association with The Vita-Mix Corporation.
