A home cook struggling with a common dilemma in tomato sauce preparation has turned to blending instead of traditional straining, raising questions about texture and waste. The method involves skipping the usual step of separating seeds and pulp, which some chefs use to achieve a smoother consistency, but the user finds the blended approach more efficient—even if it leaves a thicker, pulp-rich result. While emulsification helps bind ingredients, the concern lingers over whether blending sacrifices the desired smoothness or simply adapts to personal preference. The discussion invites debate: Is blending a practical shortcut, or does it compromise the classic technique?
Original video: https://www.youtube.com/watch?v=v0DY_95xuzg&pp=ugUHEgVlbi1HQg%3D%3D Someone trying it: https://www.youtube.com/watch?v=d7B_q11kYU4 I've adopted this method even when I make large batch of tomato sauce in August. < My concern is that when its time to strain the sauce, I feel the result is too thin, too juice-like, and I dont like wasting all the pulp. I understand emulsification, but even then. So I simply blend everything and use that. Is there anything wrong with that? submitted by /u/Middle-Cod-7016 [link] [comments]
