How to Make Lump-Free Puree: Chefs' Secrets
The secret of the airy, tender and light puree served in restaurants has been revealed.
Now your favorite side dish, prepared at home, will not be a sticky and dense mass with lumps.
Experienced cooks use a little trick that always helps them achieve the perfect result.
Many housewives make puree using a blender. This device is suitable, but there is a better option.
Chefs recommend using the finest sieve. Mash the potatoes with a spoon immediately after cooking without oil or other additives.
Then the potato mass will be very tender and airy. After sifting, the garnish can be seasoned with butter, milk or cream.
If you use a blender to make puree, you have to act quickly, otherwise the result will not please you. That is why cooks advise beginners to use a sieve.
In addition, the potatoes from which the puree is prepared should contain more starch. To find out if the potato is suitable, you need to cut the tuber in half and apply the halves. If they stick together and do not fall apart, then there is enough starch.
