i first saw this technique in the Michel Bras Essential Cuisine book, but it was easily overlooked as there were so many other revelations to behold. now with the Alinea and Fat Duck books it seems to be commonplace among kitchens that are broadening their technique repertoire. so when does something new become something so casual.
our cheese plate consists of four selections each with a garnish. nothing too shocking...our blue needed some honey, but pouring honey on the plate just makes a runny mess. what about honey puree? it has body, great flavor, creamy texture without starches. i now seem to use this technique quite a lot. it works for so much. a traditional coulis or starch-thickened sauce seems laughable, even reductions change the initial flavors.
boil, set, dice, blend, remove air, strain,...beautiful puree.
