Seasoned Advice
Seasoned Advice

Questions tagged [puree]

23 questions
8
votes
4 answers

Can I make my own chestnut puree?

I've got a recipe that calls for chestnut puree. I live in Australia and it's proving difficult to find. Chestnuts on the other hand are pretty easy to find so I googled around to see if I could find a recipe to make my own. The results really only…
lomaxx
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6
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4 answers

What's an effective method to strain liquids?

When I make horchata or aqua frescas, I often have a large volume (quarts) of liquid that could benefit from straining. Usually only the small fine mesh strainer can get out the fine particles that remain after running the juices through the…
Jeff Axelrod
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5
votes
3 answers

Why to remove skin and seeds of tomatoes when we puree them?

I tried a couple of recipes which demanded tomato puree which was eventually cooked as part of the gravy. The gravy turned sour even after cooking it covered for more than 15 minutes. Is that because I didn't get rid of the skin and the seeds? Is…
Swapnil
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4
votes
2 answers

Using acidity to brighten simple sides like purees

I made a simple carrot puree last night doing the following: Sweat off some carrots, onions, garlic and a bit of peeled apple Added a small amount of apple cider vinegar Added a bit of an alcoholic cider along with some water as a "stock" and…
Stephen Asherson
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4
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2 answers

What is hot raspberry puree?

I have a caramel recipe that calls for hot raspberry puree to be added near the end of cooking. I'm assuming that the seeds are supposed to be removed, so how is this different from raspberry juice? I have a bag of frozen raspberries. Could I just…
Computerish
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3
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3 answers

How do I finely process/puree a large amount of chillies?

I have a large quantity of chillies that I would like to make a hot sauce out of. But firstly I would like to create a really fine puree out of these chillies, is anyone aware of the appropriate equipment that will allow me to do this? I don't think…
seeker
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3
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1 answer

What does ginger lose if puréed or ground and left over time?

I know with certain herbs and spices once you cut them open or grind them they can lose aroma, volatile oils and vitamins. I’m wondering about ginger. People either use it fresh, use a prepared version which may already have been on the shelf, or a…
James Wilson
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2
votes
3 answers

Best way to store tomato paste/puree?

What is the best way to store tomato paste or tomato purée? Just to be clear, I'm talking about this stuff At home we buy metal cans of the stuff (500g or 1Kg), but once opened, within about 5 to 6 days, mould starts to grow, and within 2 weeks,…
J86
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2
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1 answer

Failed to make glossy date syrup

I tried to make date syrup but ended up with something more like date puree. I attempted to boil the mixture for a longer period of time, but it didn't help. I also tried to strain it through a sieve, but everything still passed through to the bowl.…
Gigili
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2
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1 answer

How can I fix my parsnip puree?

So I've been trying to up my cooking/plating game. I see that in many Michelin Star restaurants it's almost a meme to plate some protein on a vegetable 'puree' base, put some flowers and greens on top, and maybe some herb oil. So I found some…
Mikhail
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2
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2 answers

Making a vegan potato-puree like course without whole potatoes

I live in Thailand in which potatoes in retail supermarkets can be a bit expensive because of a bit low demand due to low traditional usage in local cuisine. In my opinion in Thai bazaars the price is likely to be a bit lower though. Although, it…
user79730
1
vote
0 answers

Why did mango lose sweetness after pureeing

It is mango season and I am pureeing Mangoes. I used Malgoa mangoes which have a very sweet taste. The mango pieces taste sweeter than the puree. The puree is still sweet, but less. Why is that?
manu muraleedharan
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1 answer

Do these two types of mouli graters do the same thing?

I would like to know whether these two types of mouli graters found in the internet do the same thing, work the same way, or are actually used for different types of food. How do they differ in terms of what they can prepare and how they work…
Jimmy Joslington
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Do pureed tomatoes loose any flavour or compounds etc compared to whole tomatoes?

I’m currently using the jar of uk whole fruit tomato pasata(whole fruit puree In America) In the picture attached. On their producers website it says the tomatoes are organic, use no additives and ‘takes less than 24 hours from vine to jar, a speedy…
James Wilson
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2 answers

Anywhere I can get a plain pure tomato sauce?

I’m using a lot of tomato sauce at the moment but not much time for cooking. Ideally I want tomato sauce, preferably organic, and perhaps some herbs like basil would be ok but pure tomato sauce alone is enough and I could add anything else later. I…
James Wilson
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