Preventing Separation

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

The consistency of a puree is also improved by reducing the amount of water in the continuous phase. The simplest way to do this is to cook the whole puree down, simmering gently, until the separate thin phase disappears. Another way that better preserves the puree’s fresh flavor is to drain the thin fluid off the solids and either discard it, or cook it down separately and then add it back. Or the cook can remove some of the fruit’s or vegetable’s water before crushing it, for example by partly drying halved tomatoes in the oven.