Re: Heat vs. flavor factor (WAS: Re: [CH] Dave's range)
Doug Irvine (dougandmarie@home.com)
Tue, 19 Jun 2001 08:53:03 -0700
If Rael were around, instead of in Old Miss....he would say use a food mill,
which is a conical affair, with a wooden dooey with which to force the
whatever throught the mill. Like a giant strainer, which takes elbow
grease....Cheers, Doug in BC
Mary Going wrote:
> At 07:55 AM 6/19/01 -0700, Ted Wagner wrote:Which leads me to a
> question. I was not satisfied with the texture of
> >my sauce. I like the smooth texture you find with my sauces. I used
> >both a food processor and a blender but didn't get a smooth blend...I
> >had small bits and pieces. How can you get the sauce so smooth?
>
> Ted,
>
> I haven't tried this, but it seems that a juicer would do the trick... of
> course that's an investment, so you might try straining the sauce to remove
> the bits.
>
> - mary
>
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