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America's Culinary Cup
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Sous Vide Cauliflower Beurre Blanc
Sous Vide Cauliflower Purée with Beurre Blanc Foam and Dehydrated Bread — second half. Techniques: Sous Vide, Foam, Dehydration (3 techniques). Keith Corbin: Here I have a sous vide cauliflower puree, a plain beurre blanc foam, and dehydrated bread. Keith was skating close to last place at this point and needed to produce dishes quickly.
Padma Lakshmi: I love your cauliflower foam. I thought it was luscious and tasty. The bread, unfortunately, because you put it on top of something moist, it's now hydrated — it got soggy. Wiley Dufresne: The beurre blanc is curious — and I mean that as a compliment. I keep going back to it, and it keeps changing as I eat it. It's very interesting.
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