Uughghghghghgghghgh. I HATE REMOVING THE SEEDS FROM RASPBERRY SAUCE!!!!!!!!!

M

marilynfl

Moderator
Had three packages of fresh frozen in the freezer and decided to make a sauce to save space. Pureed in the Vitamix and poured into my chinois (China cap). Darn thing clogged up after 1/4 of the sauce had strained. Then I transferred it all to cheesecloth and the damp fabric slipped down into the sauce and then the entire thing fell into the ALREADY strained sauce.

So I'm back to square one...well, with slightly less pureed berries and a lot more swear words.

Any suggestions would help.

 
How about straining through a coarse sieve first and then maybe a finer one. I guess

and then the chinois. I thought the best way to remove seeds was with a food mill.

 
I agree. We served raspberry sauce to a large group last summer.

First strain through a medium sieve and then through a finer one. (A volunteer did it and it took her over an hour!)

 
I vote for the food mill as well. I have a nice stainless steel one with 3 bottom plates. . .

The plate with the smallest holes strains bramble berry seeds quite well.

 
THE MOST HATED TASK. EVER.

I will pit black olives one by one. I will clean shrimp with a smile. I can peel chickpeas without profanity.

but removing the seeds from raspberry sauce turns me into a nasty woman. OOops, wait, that is a wonderful atribute... oh, well

 
There is a really easy shortcut for this.

Wash your berries, weigh them, put them in a bowl, add the weight of the berries in sugar. Cover them, leave them for 1 week. Pour off the syrup. You have the total concentrated essence of the berry with no seeds. You can thicken to your needs with a little starch. Poof. Voila. Easy.

 
This is how I make the fruit syrups for my punches...

I did a strawberry one last month for the Italian dinner party. After a week, the strawberries were little shriveled up leathery bits. They had secreted all of their juices into the sugar syrup. It's like salting slugs. LOL

 
UPDATE: okay...so I was Amazoning food mills and a bunch of images popped up. One of them

was a chinois---with its big wooden pestle.

I HAVE THAT WOODEN PESTLE! Obviously I had completely forgotten about it as it had been tossed WAY BACK in a cabinet under the counter in a fit of pique one year. This time I had been trying to push the puree through with a spatula and failing completely. So I got out the china cap again--along with the wooden pestle--and poured 1/4 of the puree, used the pestle and it worked in literally seconds. Rinsed the seeds out the chinois and repeated, finishing the entire batch in under 5 minutes.

Huzzah!

On the other hand, if the S-bend in my plumbing line has diverticulitis, it is totally screwed.

http://www.pastrychef.com/assets/images/large/wooden_pestle_317310_gobel_large1.jpg

 
You must log in or register to reply here.
Back
Top