I was recently working for a chef who made a coconut vinagrette and it had the best mouth feel of any cold sauce i had ever tatsed. It was .... fluffy but not stiff
The Chef told me that it was caused by a thickener, the chef told me but his accent was so thick i couldn't for the life of me understand him
Anyone have an idea what this thickener could be?
:laser:
The Chef told me that it was caused by a thickener, the chef told me but his accent was so thick i couldn't for the life of me understand him
Anyone have an idea what this thickener could be?
:laser:







