A Technique to Intensify Flavor, Improve Texture & Impress Chef-Friends

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A Technique to Intensify Flavor, Improve Texture & Impress Chef-Friends
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You know it's good when your chef-friends are asking, how'd you do THAT?

this technique of concentrating berry’s juices was the most important recipe in my entire book

and changed the way he made fruit purées. And I was shocked and delighted to discover on a visit to London that chef Michael Aldridge at the renowned Connaught Hotel restaurant also used a microwave to accomplish the same task . A few years later, when I was working at Procter and Gamble on a freelance project, Richard Walker, one of the engineers who became head of the Tropicana division, told me that it was essentially the same technique they used in concentrating orange juice! Both Michael and Richard agreed that microwave was ideal because it produced the most pure flavor—although, if one is dealing with a large amount of liquid in a home kitchen, it is advisable to use a cooktop to avoid frequently opening the...

because there is less liquid in the fruit filling, there is also less need for as much thickener so the purity of the flavor is enhanced even further

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