The food lab better home cooking through science ( PDFDrive ) 234
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Theeasiestthingtodoistoremovethecentralplug
inyourblendertopandcovertheholewithatowel.
This will allow expanding gases to escape but
prevent liquids from flying out. The second, and
easier, way to prevent blow-out is to start blending
very gently. Start your blender at the lowest speed
and slowly work your way up to the highest.
Expansion will take place more slowly, allowing the
gases plenty of time to escape, and enabling your
kitchenandyourdogtogetawayunharmed.
STRAINING
I
f “velvety-smooth” and “lump-free” are terms
that you’d like to be able to use to describe your
soupsandsauces,afine-meshstrainerisyourtoolof
choice. But have you ever poured a batch of soup
intoastrainersetoverapotorbowlandwaitedfor
it to all pass through? Chances are, you ended up
waiting a long, long time. As the soup passes
through,theholesinthestrainergetclogged.
There are two solutions to this. The first is The
Rap: Holding the soup-filled strainer above your
container with one hand, rap a long heavy tool
repeatedlyagainsttheedgeofthestrainerwithyour
otherhand(Iuseaheavyspatulaorahoningsteel).
Soup should flow out of the bottom with each rap.
For extra-thick or chunky soups, I use a second
method,The Spoon Press: Holding the soup-filled
straineraboveyourcontainerwithonehand,stirthe
contents using a large metal serving spoon, a ladle,
orarubberspatula,scrapingtheedgeoftheutensil
againstthemesh.Thisshouldforceseeds,lumps,and
other clog-inducing material out of the way so your
soupcanflowfreely.
