Label
All
0
Clear all filters

Harold McGee

Refining the Texture of Purees

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About
Cooks can refine the basic coarseness of purees by modifying either the solid plant particles or the fluid that surrounds them.

Become a Premium Member to access this page

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

Related Recipes

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ

Related Reference

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
The licensor does not allow printing of this title