How can you ensure that your puree remains creamy and delicious until the meal? Here is the best way to keep it warm while maintaining its texture.
Puree is one of those simple recipes, very affordable financially and within everyone’s reach. We love him for his side quick to make, creamy in the mouth and truly comforting in terms of taste. However, when you try to reheat a puree in the microwave, for example, it becomes rubbery and loses all its melting consistency.
So, how do you manage to maintain the right temperature and smoothness of a puree until serving? Today we give you our best advice for finally be proud of the puree that you will offer at the table.
Here’s how to keep a puree warm until serving
When we prepare a meal, for our family or for loved ones, we must think carefully about the chronology of each gesture. Generally, the hot dish is the one that is cooked last, because in In the case of grilled chicken or fish in foil, cooking must be done perfectly.
It is therefore not uncommon to prepare the side dishes, a gratin, soup, pasta or puree, before the main course. Only, these then have time to cool until serving. Reheating them is one solution, but there is an even more effective one, notably regarding the mash.
This is the keep warm, bain-marie style, to maintain its creaminess. Add the puree to a salad bowl, place it over a saucepan of boiling water over medium heat. Let the puree wait until serving. The bain-marie will allow the puree to remain tender, without drying it out or cooking it further.
But be careful, for it to retain its creaminess, you must prepare it like this
Other elements will be essential to successfully maintain a creamy, melting and delicious puree. To do this, choose good quality potatoes and whose flesh lends itself to the preparation of a puree. We think of the Bintje, the Charlotte, the Alouette or even the Rosabelle.
In addition, you will need to add creaminess to your puree using other ingredients. Some prefer mascarpone, others milk or even cream. This choice is yours. A little fat, but without overdoing it, like butter or oil, and your mash will be absolutely divine.
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Cooking editor
Coming from a background in digital publishing, I love sharing with Marmiton readers cooking tips, sometimes unusual, but also ways to use everything in your ingredients to…
