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Thickening purees with egg whites?

post #1 of 4
Thread Starter 

Hello I've seen one of my chefs make these perfect puréed that he thickened with egg whites, I've had trouble trying to recreate them does anyone know what steps I should take if say I juice beets, add the liquid to a blender then add the egg whites pressing into the juice with a ladle as it blends. Can I do this with any Puree?
This is the consistency I'm trying to get

 

post #2 of 4

Why not just ask your chef to show you?

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 4

why do you need to use eggwhites? there are other options like arrowroot or other thickeners.

post #4 of 4

@MTcook  I was wondering the same thing. The whole point of a puree is that it is the main product pureed and seasoned. It is it's own thickener. @TannerBelcher anymore insight from your chef on how and why he uses egg whites? Also what is the main product he uses them with? Tomato, berries, etc?

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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