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How do you get your puree to be so smooth?


To get the smoothest possible purée you should push it through a tamis or a chinois. Doing is quite laborious, however, and so I rarely do it. Usually what I do is just make sure that the contents of the pot are cooked ENTIRELY through so that they're almost falling apart by themselves. Then, I purée the contents with an immersion blender and move the blender up and down as well as circularly around the for a full two minutes. That will get your purée nice and smooth (but still not quite as perfect as it would be if you use a tamis or a chinois).


This is such a beautiful post, and Congratulations, your work in photography is stunning and very inspiring.

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