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2
votes
3answers
110 views

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 ...
1
vote
3answers
447 views

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 ...
4
votes
3answers
4k views

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 ...
3
votes
2answers
357 views

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? ...
8
votes
4answers
3k views

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 ...