hi chef burton
im going to find a way to make a green puree for my dishes in restaurant ,it can be basil or any other herb but i want it as a strong flavor and VERY VERY smooth texture,i tried some ways but i cant find a technique for a thick and very smooth puree to pipe out.i see some videos in youtube about michelin star restaurans using this types of purees for dish decoration and i want it badly
very tnx chef
