My adventures recreating Alinea Restaurant’s food at home

LAMB, In Cubism (Part 2)

Squee-gee-ing the eggplant puree into sheets, which will be frozen.

From top left: I set up a squeegee area using Scotch foam tape. Cut acetate sheets to fit half-sheet pans. Used a little water on the countertop to anchor the acetate sheet. Then sprayed the sheet with PAM non-stick coating. Poured the purée out on one end, and used a squeegee to draw it out into a smooth, flat sheet. Used a small spatula to pry it up off the counter and put the acetate sheet (with purée) onto a prepared tray. And popped it in the freezer…

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