{"version":"1.0","provider_name":"Foodservice","provider_url":"https:\/\/blueberry.org\/foodservice","author_name":"lhenrique","author_url":"https:\/\/blueberry.org\/foodservice\/author\/lhenrique\/","title":"Recipes - Purple Vegetable Dish with Blueberry Gel","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"RuDFxc9VA3\"><a href=\"https:\/\/blueberry.org\/foodservice\/recipes\/purple-vegetable-dish-with-blueberry-gel\/\">Purple Vegetable Dish with Blueberry Gel<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/blueberry.org\/foodservice\/recipes\/purple-vegetable-dish-with-blueberry-gel\/embed\/#?secret=RuDFxc9VA3\" width=\"600\" height=\"338\" title=\"&#8220;Purple Vegetable Dish with Blueberry Gel&#8221; &#8212; Foodservice\" data-secret=\"RuDFxc9VA3\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/blueberry.org\/foodservice\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/blueberry.org\/foodservice\/wp-content\/uploads\/sites\/4\/2021\/04\/Purple-Vegetable-Dish-with-Blueberry-fluid-gel-FOR-WEBSITE.png","thumbnail_width":940,"thumbnail_height":1409,"description":"Syneresis, every chef knows it. Not all of us know how to fix it. Defined as the expulsion of a liquid from a gel like state. For example, tomato sauce that\u2019s cooked down, but water still purges on the plate. The agar agar is a seaweed-based hydrocolloid that grabs onto available water molecules and holds them in hot and cold applications. This technique uses readily available blueberry juice concentrate and gives it a versatile texture for plating and isolating flavor where you want it present. Recipe created by Chef Jamie Simpson, The Culinary Vegetable Institute"}