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 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 i
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 strain
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 fo
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,
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 (500
I'm looking to make a pea purée but all I have is hazelnut oil. I know olive oil is the standard. Would hazelnut oil give it too much of a nutty taste?
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 cid
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 typ
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 s
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
does someone have experience with putting puree in a siphon whip, to achieve a fluffier texture? Does it work?
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. Peo
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
I have a memory of reading somewhere (but I can’t seem to find the source) that when making a pumpkin pie from fresh pumpkin, you could beneficially dice
I have had a problem trying to located good papaya puree. I used to buy it from this company called Dynamic Health, but they changed the type of puree they sell
I am trying to use a grain mill for peanut butter, and also pureeing vegetables. Can this work?