Discussion
Ok, maybe not the most appealing of things but I need to find a palatable way of pureeing meat and fish. Bit like grown up baby food.
Tried chicken and ended up with a very unpleasant texture. Grainy, added a little stock and ended up with a very horrible mush.
Beef was very gluey.
Fish ok but only just.
Anyone worked with purees before?
Agar and xanthan gum, rice flour and potato starch are ok as thickeners but other than that most additives are not acceptable.
Tried chicken and ended up with a very unpleasant texture. Grainy, added a little stock and ended up with a very horrible mush.
Beef was very gluey.
Fish ok but only just.
Anyone worked with purees before?
Agar and xanthan gum, rice flour and potato starch are ok as thickeners but other than that most additives are not acceptable.
When I was 17 I had a nasty op to cure on overbite effecting my orthodontal treatment which left me on a soft food diet for 6 weeks.
Spag bog, devilled kidneys or beef stew through the blender, overly milky and buttery mash potato and blended carrots (now purée and fashionable) was mainly on the menu for me along with those protein drinks like complan.
Spag bog, devilled kidneys or beef stew through the blender, overly milky and buttery mash potato and blended carrots (now purée and fashionable) was mainly on the menu for me along with those protein drinks like complan.
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