This recipe provides an example of thickening a poaching liquid with a purée made from roast garlic. Because roast garlic and vegetable purées in general have a hard time staying emulsified and even more so acting as emulsifiers, the garlic purée called for in this recipe is augmented with xanthan gum (about 0.2%) and a specially treated starch, Ultra-Sperse 3 (about 3%).
|cold chicken stock, to cover||about
|medium bouquet garni|
|carrot, cut into 1-inch (2.5 cm) sections|
|garlic purée, squeezed out of about
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.