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I'm trying to turn a solid into a smooth cream - what is the best tool?

post #1 of 8
1/29/12 at 12:03pm
Thread Starter 

Eg. course hard raw kale or a chicken breast into the finest, smoothest cream.

 

Any ideas?

 

Thanks a lot

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post #2 of 8
1/29/12 at 12:32pm

Boil or steam till actually overdone, process in food processor then pass through a fine sieve. You can then season and add heavy cream or blend into a Bechamel sauce

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post #3 of 8
1/29/12 at 12:43pm
Thread Starter 

Thank you, however.... assuming we are catering for a raw crowd... Can you recommend a brand or model of processor which can do extreme fine blending - ie. no texture - the goal is a smooth cream using the processor alone.

 

Or... at least the best brand which gets closest to this?

 

thanks again

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post #4 of 8
1/29/12 at 1:37pm

My guess?? Vitamix or Blendtech

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post #5 of 8
1/30/12 at 3:29am

While both of Petes recomendations will work,  I would reco. a Robo Coup or cuisenart PRO food processor as it is a bit more versatile and can do other jobs plus it can do larger quantities

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post #6 of 8
1/30/12 at 7:51am

 

Quote:
assuming we are catering for a raw crowd

If this is the case be aware that blenders and processors can heat the food to above acceptable levels for raw purists. I have a Vita-Prep blender and it will produce steaming hot liquid in 4 minutes.

 

Methods that will work without heating are knife, or food mill, or buffalo chopper then a tamis.

 

 

A side note to anyone interested in buying a blender is that Vita-Prep is the commercial line of Vita-Mix and has a more powerful motor and is built to withstand the rigors of a professional kitchen. Do not confuse Vita-Mix with Vita-Prep. Same company, not same product. Looks the same, but built to different specs.

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post #7 of 8
1/31/12 at 4:45pm

The lowly meat grinder..

 

Go through one course die, one medium die, and then zing it through the food processor.

 

Of course, the higher the water content and lower fiber content you have, the easier and smoother it will be.

 

But the best machine for turning solids to absolute smooth creams?

 

I haven't seen one here in N. America, but were common in European pastry shops.  Again very low tech, consisting of two rotating marble rollers and adjusting the gap between the rollers to regulate how fine you want the mix to be.  Same principle for making chocolate from whole cocoa beans, or marzipan from whole almonds, and making various nut butters.

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post #8 of 8
1/31/12 at 6:11pm

Another option but on the pricey side is a Paco Jet. Food is frozen in a canister with some liquid and then finely shaved into a smooth consistency. It's mostly used to make both savory and sweet sorbets in high end restaurants but it would also allow you to achieve a creamy texture from almost any solid food item without heating.

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