Go to the Article: Tips & Tricks: The Secret to Smooth and Bright Purées
I typically follow prior ChefSteps puree guidance that involves quickly steaming over a bit of water the veggies in a covered skillet and then Vitamixing (I only add butter, salt, lemon juice to taste when in the blender, which is less messy than adding the butter to the steaming step like CS did).
Can baking soda be incorporated in this method? I'd prefer to avoid slowing things down by having to blanche.
This is really helpful - thank you Tim!
would did work for making green pea puree? if i was to add to the actual puree ,what would be the sweet spot percentage?
Yes, this should work pretty well for green pea puree or even mushy peas! I would start with 0.5% to the weight of your peas. Remember, do not adjust with any acid along the way. If you must, add lemon juice/acid at the very end or when serving to preserve the green color.
Good luck!
Yes, baking soda can definitely be incorporated in this manner, but note that any acid (lemon juice included) will counteract the effect of baking soda for green color specifically. There appears to be a pH threshold (under 6.0) where chlorophyll degradation begins to occur, and the rate speeds up as the pH drops further.
Hope this helps!
