By Chef Mikel Anthony, Chef's Roll Test Kitchen

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Yams.jpg
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Ingredients and method of prep

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Whisk together 2 parts melted belgium chocolate and 1 part cocoa butter melted, pour it into a siphon. Place into a mold approximately ¾ the way up. Set thejelle sels Boxer 35 to aero chocolate/tenderize and close the lid. Place the mould into refrigeration immediately. Cut the ends of the aero chocolate to lay flush unto the plate. Use the portion removed to dust/microplane/grate onto the finalized dish.

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Ingredients and method of prep

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INGREDIENTS
Yams 2 each
Simple syrup of 1 part water 1 part brown sugar
2 oz butter
1 tbsp brown sugar

METHOD OF PREP
Peel both yams. Dice one cut rounds out of the other using a ring mold/cookie cutters. Cook down in the diced and scraps from second yam in simple syrup until tender and caramelized. Puree. Take the yam rounds and vacuum seal with butter and brown sugar. Steam or sous vide until tender.

Coat the aero chocolate with ganache. Garnish with marshmallow.,india qualified for fifa 1950

Yams.jpg
Last episode

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Chef Mikel Anthony uses a jelle sels Boxer 35 vacuum packaging machine in his Test Kitchen. Read more on this table-top model and related chamber machines. This was the last episode of 2019, but we might be back next year, so stay tuned!

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Large table-top with 2 x 410 mm seal bars

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2 seal bars of 520 mm and a 63 m³/h pump

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king hs soccer,Coat the aero chocolate with ganache. Garnish with marshmallow and chocolate dust.

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