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Discussion in 'Professional Chefs' started by ShelteredBugg1, May 18, 2019.
I'm looking for feed back on this thread if anyone can help thank you ! Love life.
Please rephrase the question, if you want a serious answer.
You are familiar with the process to make potato glass, yes?
Why don't you just use a potato glass method but swap out the potatoes for parsnips? I imagine if you made a roasted parsnip stock/water, then gelled it with tapioca, arrowroot or potato starch and dehydrated you'd get a similar result.
Parsnips obviously have less starch than potatoes, but I don't think that the "natural" starch is a determining factor in the final result so you might be OK.
LOL! Never heard of potato glass, till today!
That's the problem with being old and retired, I'm out of touch with all the new stuff!
Thank you and i appreciate your answer! I will give it a try right away !