I like to read. Anyway, I came across an interesting technique on fruit purees on Phatduck in the Pastry Department. Go there and read the article.
Great huh? Somebody thinking about food, figuring out a better way to generate flavors and textures. No, I have not tried the process yet, but it makes sense. In fact, I actually have a couple of thoughts beyond the initial approach. What if you held the fruit in a strainer and collected the extruded juice while the fruit thawed in the refrigerator? Could you then cook the juice down to a concentrate and then puree it with the fruit to concentrate the flavor even more. How would the process work with just blanched vegetables like asparagus. Could you make an incredible vibrant asparagus puree, freezing the asparagus and then pureeing it in its near frozen state? What about cooked or raw carrots? Heck what about peaches? Those super ripe heady wonders. Cut them in half, freeze and then scoop out the flesh and puree. Plums to for an incredible plum puree, add some salted plum for a taste balance. I know flash frozen peas make a tasty soup. I am quite excited with this bit of culinary insight.
Thanks again Dana for the culinary spark.
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