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#1
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Cauliflower puree revisited
Pureeing sounds like a lot of work. I like chopped steamed cauliflower with
spaghetti sauce and grated cheese. I don't miss potatoes. I like the taste of cauliflower. Truffle oil? I have never tried it. |
#2
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Cauliflower puree revisited
Try a stick blender, makes short work of it.
QN wrote: | Pureeing sounds like a lot of work. I like chopped steamed | cauliflower with spaghetti sauce and grated cheese. | | I don't miss potatoes. I like the taste of cauliflower. | | Truffle oil? I have never tried it. |
#3
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Cauliflower puree revisited
On Feb 5, 9:54*pm, "FOB" wrote:
Try a stick blender, makes short work of it. I don't consider even using a food processor a lot of work. It's one more thing to clean, but that's about it. I find a lot of people have an aversion to using a food processor at all. One of my friends gave me his 10 years ago because they never use it. I use it frequently, so much so that it's nearing it's end-of-life, has developed cracks in the container. Having the food processor opened up a whole new avenue of food preparation and techniques I had not used before.. An example is short ribs. I used to rough cut the vegetables and then strain the sauce at the end. Now I use the food processor to get the vegs down to a sofrito like consistency and it becomes part of the sauce, so you have small pieces of the vegs, smaller than a pea, left in the sauce. Makes the dish heartier, more rustic. I also have a cordless stick blender. Being cordless I guess has it's advantages and disadvantages. Based on experience, I haven't tried it for anything like cauliflower. It has enough trouble with soups. Anything much thicker and it cuts off. I know the corded ones are more powerful. I'd like to try one of the boat motor size ones I see on Iron Chef! Like the food processor, once you start using stick blenders, you find all kinds of uses. A classic is dealing with mistakes, like if something goes lumpy on you, like gravy. In 15 secs, its fixed. |
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