Different methods of pureeing

Fruits and vegetable mixes can be pureed in many ways depending on the type of fruit or vegetable. Vegetables and fruits that contain strings such as green beans and those with coarse skins like pepper need to be blended and sieved after cooking in order to make stock and other dishes. Following are the common ways in which fruits and vegetables can be pureed.

1. Food processor: can be used as an alternative to a blender, but softened fruits and vegetables must be pureed without water or any other liquid in order to prevent it from splashing vile processing.
2. Food mill: good for coarse-textured vegetables and fruits because the fibers are left behind in the mill. Drain vegetables and fruits from cooking liquid before milling.
3. Hand blender: for blending small amounts of soups quickly. For hot soups blend in the pan.
4. Fine sieve: essential for vegetables with skin such as roasted yellow pepper or other roasted fruit or vegetable. Rub flesh through sieve, after that discard skin from the sieve.

One Response to “Different methods of pureeing”

1. 

   Rosa | October 5, 2009 at 6:47 pm | Reply

   All methods give different results.

   Cheers,

   Rosa