what's up folks my name is Justin kana this is a tutorial video and real quick I want to be a hundred percent transparent with you folks I've really been trying to push the envelope with my ear videos lately I don't want them to be these quick feature run down spec heavy videos I mean just look at the index card worth of information that I could talk about with this piece of gear today I could literally make this a 1 minute video if I wanted but I want to go deeper I want to talk to you folks about a real world or view of this product and maybe you come away with a little bit of information that you've learned or at least it provided you with a little bit of entertainment this is to get it right mini spoonula i unbox this the other day it live on Twitch that's where I usually open most of my mail but to do this review I want to share with you my method and my recipe for ultra smooth vegetable purees you've probably seen them on Instagram there's super smooth you can get that perfect dollop they're really shiny they're thick not saucy and the consistency allows you to do all of those awesome plating swooshes that you'll see and while I show you that I'm gonna put this to the test and see how it performs during the process so this is actually a recipe that I developed it is a spin on a French Laundry recipe for glazed vegetables they will use that as a base when they make their vegetable purees so the idea being that you have these perfectly cooked and already seasoned and it already has the right fat to water ratio and the vegetables are cooked until they're just tender and then you capture the vegetable in this perfect puree but when I moved to Norway and at least firket I was talking to chef Chris and I'd pull I showed him this recipe and he was like we can do better than that so I essentially spent a couple of days reworking this recipe we did some side by side tastings and what we came away with was our ideal method and recipe for root vegetable purees so this works with carrots parsnips salsa peas sunchokes winter squash you name it it starts to get a little wonky when you start to go on the sugary end of the spectrum so think beets they have more sugar than starch and then if you flip it the other way and you're talking about something like potato that has way more starch than sugar especially if you're pureeing these kinds of purees in a blender if you're doing the beet way you probably need like a starch or a hydrocolloid to help you bring the consistency to a good level or you need to just cook it down enough to where the sugars gonna help with that consistency or if you're talking about the potato it's gonna get a little bit gluey if you puree it in the blender so just be aware of that but for all the other vegetables that I mentioned earlier it works I've tried it I can confirm that all right so on to the recipe you can see here's a French Laundry one here's the one that I developed we changed around a couple ingredients right so chef Chris and I agreed that we should not be adding sugar to our vegetable purees so we cut that out completely he also suggested that we do a fast saute of the vegetables instead of combining everything and letting it do a slow simmer so in order to do that I needed to cut out the butter and make sure that I was using oils so that the butter didn't Brown and add that flavor if we wanted to add brown butter flavor we were just add brown butter solids after the puree was created and normally I'm super skeptical with these claims when chefs say that oh you should cook it low and slow or you should cook it really fast to preserve the freshness I made both recipes and I tasted them side by side the one where you saute it a little bit faster is much more vibrant another twist we did to the recipe was to take the vegetables and slice them thin on a mandolin instead of dicing them hopefully you're familiar with these surface area rules when it comes to cooking by cutting something in half you don't just double it's cooking speed but it cooks four times faster so yes small dice is great but if you're using your knife it's gonna take me three times as long to dice that celery root as if I were to just peel it and blow through it on a mandolin so to save time on prep and cooking we went with thinly sliced vegetables so I add eight grams of salt in the recipe to the thinly sliced vegetables now and I'll give it a toss that's when it's gonna start to pull out some of the moisture and help the vegetables cook even faster if you got your seasoned thinly sliced vegetables first up we get a pot on the heat on high you want to get your oil in there not smoking but decently hot you add the vegetables and you stir stir stir with that get it right spoon eula you move them move them move them when you don't want any color you want to expose all of that wet vegetable to the hot oil and the walls of the pot the second you start to see that they're gonna start to color if you don't want any color add your water you get a hundred percent use vegetable stock or pork or white wine here if you want I'll also add my dairy at this point in the recipe I'm using cream for this you could use milk if you want but I want that rich fatty quality of the cream here so boom all of our ingredients for the recipe are in pop a lid on this if you're using a big Rondo or a large pot use a plastic wrap it ensures that you're creating a tight seal on your pot what's essentially happening right now is you're creating like this faux pressure cooker environment you could 100% do this in a pressure cooker 5 to 10 ish minutes that's all it's gonna take you want the vegetables to be just tender enough so that the blender can puree them a good test that I'll do is if I can take a piece and mash it up in my mouth without using my teeth it's good enough for the blender so we've used having a lid on the pot as a way to steam and boil the vegetables at the same time now we want to adjust the water level so that we end up with a puree not a soup so I'll take off the lid use that spoon eula to move the contents around work it back and forth I want to get this really saucy consistency around the vegetables going back to that original recipe that we modified you want to take it just past glaze do you feel me where you feel that the glaze has split the hot emulsion is telling you that there's more fat than water in the ratio that's perfect because when we puree this we're gonna release a bunch of water that's still trapped inside the vegetable and that's gonna tip out the scales and the other way to make the ratio even resulting in a perfect puree so into the blender it goes I'll often let this sit for a few seconds if you see any of that liquid separates off I will pour it out not a lot of people do this it is so important because you can always add more liquid to a puree it's definitely not as easy to thicken it or take water away once you've pureed it I'll start up my blender once I see that it's not gonna explode onto my ceiling I'll take the lid off grab my spoon ela and start to work it it's basically scraping the sides of the blender to assist in the natural convection motion that happens in the blender quickie tip 300 grams is the minimum amount you need to get a Vitamix to spin it's gonna vary on your blender but most of us are probably using a Vitamix so just make sure you adjust your recipe accordingly once it starts to look smooth we can see if we want to add that liquid that we reserved or not and the last step to a fantastic puree is to pass it through a fine strainer I've got standard chinoise here if you prefer a Tammy that's great for this quantity i perverse something that i can pass right into a deli you can use the spoon EULA if it's really really smooth but you can also use a 2 ounce ladle pick one that matches the bottom of your shinhwa's go ahead and chill and reserve it may be hot hold it for service whatever is that next step for you but that's essentially a modified three-michelin-star vegetable puree recipe in my humble opinion it's not just an improvement in flavor but it's a more effective use of your time shoutout to everyone that's seen DoD episode 4 I did a kind of modified version of this recipe with pumpkin and I seasoned it with a barley miso paste that I made so you could a hundred percent take this in whatever direction you want just use it as a base you could definitely take that celery root puree and add like 50 grams of creme fraiche to it if you wanted a little bit of acid I hope you enjoyed this review slash tutorial combo with the get it right spoon ela I sincerely enjoyed using this I definitely made it clear that I prefer spoon EULA's to spatulas because now when it's time to do a pick up I can just scoop right out of the container and portion it out exactly how I want it when I made that statement a few weeks ago I didn't have one of their so shout out to them for sending me one and a hundred percent fits the bill on everything that I look for in a spoon ela it's got the unibody design really high heat resistant silicone it's got the little hook on the back if that's what you're into they come in seven different colors so you can pick one that suits your fancy plus they have a lifetime guarantee so if anything happens or you aren't happy with it they will definitely take it back and make sure they make it right or I should say get it right of course I'm gonna hook it up for you folks if you go on their site and buy anything use Justin K 15 off and you will get that sweet sweet 15% discount but I've also got some links down below with some of my other gir favorite tools through Amazon which if you purchase will help support my content as well they send me way more silicone tools than I can handle I absolutely want to give some of those away to folks if you want to win get some nice color on the like button make sure you're subscribed to the channel and comment down below what your favorite vegetable is there's gonna be like four or five winners total I will announce the winner on Twitch once this video hits 200 likes I've already commented down below of my favorite vegetable is if you want to creep on that thank you so much for your attention my name is Justin Kanna have a good one