Love the simplicity and precision here. The idea of soaking capers to control saltiness rather than just tossing them in is the kind of thoughtful detail that seperates decent cooking from really dialed-in technique. And the cooling/infusion step is smart - you're basically treating it like a gentle extraction rather than just mixing everything together.
The pairing logic makes total sense too. Beetroot ravioli can be almost cloyingly sweet on its own, so having that briny, tangy contrast cuts through it in a way that feels necesary rather than just decorative. Curious if you've tried this with other strong fillings - I'm thinking goat cheese or maybe roasted butternut squash could work really well with this same sauce.
You really captured the intention behind both steps: controlling salinity and treating the sauce more like a gentle extraction rather than a simple mix. That contrast is exactly what we were aiming for with beetroot.
Regarding your question: in our experimental kitchen we don’t work with animal-derived ingredients, so we haven’t tested it with goat cheese directly. We have, however, experimented with fermented plant-based cheeses of similar intensity, and the results have been surprising. The pairing logic holds and translates beautifully.
Really appreciate you taking the time to engage so deeply with the process.
Love the simplicity and precision here. The idea of soaking capers to control saltiness rather than just tossing them in is the kind of thoughtful detail that seperates decent cooking from really dialed-in technique. And the cooling/infusion step is smart - you're basically treating it like a gentle extraction rather than just mixing everything together.
The pairing logic makes total sense too. Beetroot ravioli can be almost cloyingly sweet on its own, so having that briny, tangy contrast cuts through it in a way that feels necesary rather than just decorative. Curious if you've tried this with other strong fillings - I'm thinking goat cheese or maybe roasted butternut squash could work really well with this same sauce.
Thank you for such a thoughtful read 🙏
You really captured the intention behind both steps: controlling salinity and treating the sauce more like a gentle extraction rather than a simple mix. That contrast is exactly what we were aiming for with beetroot.
Regarding your question: in our experimental kitchen we don’t work with animal-derived ingredients, so we haven’t tested it with goat cheese directly. We have, however, experimented with fermented plant-based cheeses of similar intensity, and the results have been surprising. The pairing logic holds and translates beautifully.
Really appreciate you taking the time to engage so deeply with the process.