Michelin Techniques for Beet Salad

[@ParkerHallberg]

Dish Creation Course: go.parkerhallberg.com/dish-creation-course

[@RhubarbAndCod]

Not only delicious but so beautiful. Thank you so much for this one Chef Parker! Just gorgeous.

[@ParkerHallberg]

Thanks Susan!

[@EzyTiger123]

Amazing!

[@AlexKojfman]

holy moly it's really interesting to see how you use the strainer to refine the ingredients (the pumpernickle and the pistachios!)

[@ParkerHallberg]

Thanks Alex! Strainers are one of my favorite tools!

[@AlexKojfman]

@@ParkerHallberg yeah I have a three set to and I remember hearing Thomas Keller calling his Tami screen a tool of refinement (I think I’m spelling tami correctly) but it’s amazing the level of care and elevation each component gets.

[@ParkerHallberg]

It’s one of those weird French words where the s on the end is silent. Thanks I appreciate it!

[@CookingwithChefRich]

Hi Parker, Great video as always👍🏻 My only criticism is, if you are going to all that trouble to make one plate, you may want to consider showing a close up of the plate at the end of video. Looks great 🙏

[@ParkerHallberg]

Thanks for the feedback Chef Rich.

[@andrewcox589]

Looks delish !

[@ParkerHallberg]

Thanks dude!

[@LiviaCaram]

Great dish, I love to watch your cooking channel. So many little details. Do you actually sell a course?

[@ParkerHallberg]

Thank you, I appreciate that! I do, the course is on my website: parkerhallberg.com/dish-creation-course/ I am also launching the first cohort of my group coaching in January: Recreate Michelin-starred dishes at home without the formal training. That is not on the website, but I have been talking to students about it on a complimentary 1-1 coaching call if you are interested.

[@Falcontf]

How do you blend & use the xantham without trapping tons of air bubbles ? Is it the oil that reduces that ?

[@ParkerHallberg]

Straining surprisingly removed some of the air and I’m sure the oil helps also, but this dressing is textured from the air. You could use a chamber sealer to remove it. The next video that we are editing, The French Laundry makes what they call a Pre-Hy with xanthan, then use a chamber sealer to remove the air.

[@markslade3076]

Hello, could you recommend a replacement for the goats cheese for someone who isn't a huge fan of it? Thank you.

[@ParkerHallberg]

Hi, I would use ricotta

[@markslade3076]

I'll give that a go..! Not a huge fan of goats cheese. Been looking for a decent beetroot dish for awhile and this looks great. Thank you.

[@misskiathomas]

You’re Amazing

[@ParkerHallberg]

Thank you

[@Maplecook]

Yooooooooooo!!!

[@ParkerHallberg]

Thanks for watching

[@Maplecook]

@@ParkerHallberg Duuuuuude, I wouldn't miss any of your vids!

[@RMart303]

Good try. You sucked the flavor out of the beets by boiling them. Should have roasted them.

[@ParkerHallberg]

They were never boiled and the cooking liquid is turned into the dressing. It a great technique we used at The Modern.