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Chefs blanching asparagus (right) for one of the starters. The asparagus are only in the water for twenty seconds before cooling down quickly in the ice bath and then removed as soon as possible to keep their ‘crunch’. Chefs pushing durian fruit flesh through a tamis (left) to smoothen out the texture of this very pungent-smelling fruit. The local chefs love durian, but none of them had ever seen any chef do this to what the Thai’s call the ‘king of fruit’ and were eager to try the finished dish. Copyright 2015 Terence Carter / Grantourismo. All Rights Reserved.
- Copyright 2015 Terence Carter / Grantourismo. All Rights Reserved.
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