The Guide To Making Insanely Smooth Purées Out Of Anything
ฝัง
- เผยแพร่เมื่อ 20 ส.ค. 2024
- If you've got a blender and some vegetables then you can make yourself a lovely purée in just a few minutes. All you require is the technique that you'll be learning in this video. Just make sure to blend this stuff nice and smooth. ;)
Recipe: www.joshuaweis...
My Vitamix Blender: shop-links.co/...
The Strainer That I Use: shop-links.co/...
FOLLOW ME:
Instagram: / joshuaweissman
Facebook: / thejoshuaweissman
Twitter: / therealweissman
Website: joshuaweissman....
---------------------------------------------------------------
It’s a vitamix. You can purée a brick if you wanted to.
yess😂😂😂
Initiate: PURÉE CHILD
.
.
.
initiated: Now puréeing child
.
.
.
Intercepted: Police are now in kitchen
.
.
.
Cooked: DINNER’S READY
Bet
*smooth crunch*
time to eat the purée!
This makes me want to make a carrot and yam puree...
Update: I've pureed my spatula
Jocelyn Currie congratulations
good job
*Slow clap* ?
How? 😂
how did it taste?
Thank you, my elderly mother has dysphasia (trouble swallowing) and this will help immensely!
John Jones, you're a good Son 💙
@@kysafe That's all you got out of this post? That's sad. You got lost in the words and missed a really cool human being. I will never understand the fascination with becoming a human dictionary.
@@Kclark495 What did they say?
@@bonkeu lol, didn't notice they deleted it. they were spelling 'dysphagia' correctly. just one word. it just boggles my mind sometimes friend. Humans have the specific ability to take context clues and figure out language with those clues, and there's always SOMEBODY worried about it not being spelled right. chill. it's a comment section fam, not a thesis. lol
@@iqmal2952 "Dysphasia (trouble swallowing)". Looks like he gave everybody everything they needed.
2:49 i got scared like why's this man talking into my left ear?
Dude I just jumped from bed
Holy crap why
@@andreycampassi1110 yoo word2 I deadass thought someone broke in my apartment💀😂
*From behind you* "now just pour that into a bowl"
Holy fk so I am not the only one lol
Getting ready to puree everything in my kitchen now.
Utensils included?
i pureed a kid after seeing this. he wasn't happy. too chewy
Such delicious sandwich puree.
I pureed myself and I have to tell ya
I am very delicious
Save some puréed countertop!
Let's be honest... He made this video so he could flex his new Vitamix blender
Tyler Rodgers *I am caught*
Joshua Weissman aha hahah Caught in a lie www
I thought the real flexing was using a hand forged high carbon steel gyuto to cut open a butternut squash lol
Yep
totally
Still prefer my Thermomix tm5 thats a even harder flex considering its 3 times the price😂
Righttttt!
3:05 “This is the secret to adding butter. . . You add it.”
Joshua Weismann 2019
😂😂 I just realized
😂😂😂
I think he was trying to say add it cold but forgot the "cold."
I made a butternut squash puree and mixed it with crispy diced bacon and gorgonzola and I tell you what, bomb Italian stuffed pasta filling
That sounds so good
Yeah! Mix half a batch of that with ricotta for ravioli filling and then use the other half for a little “purée swoosh plating”
🤤
😮
Basically fancy adult baby food
Nikki shhhh
Omg. Can babies actually eat this? Are there rules about oils?
@@paperheartzz Babies can eat that. :)
paperheartzz babies could eat it but it would be better to reduce the butter I think
paperheartzz please ask a professional
Dude that bnut squash trick blew my mind.
Butternut tricks for dayssss
*b NUT*
Amateur
@@michaelwelch442 🤣🤣
Duuude that butternut tip.. Man I felt like I'm thirteen again just discovering my wang again, every night just butternutting everywhere
THIS IS PERFECT! I can use this recipe for my students with special needs for our thanksgiving feast! Many of them can't eat much besides mashed potatoe type food due to the nature of their disabilities. This will give me a chance to share new foods with them in a quality recipe, besides just mashing it in a blender. This will be a wonderful experience for them. Thank you!
Thank you for doing this. My good friend has special needs and always gets frustrated by not being able to eat certain foods
This is ABSOLUTELY what you should be continuing to do. Start going over how to use these purees with certain plating techniques. Show us how those Michelin star restaurants trick us into dropping $70 a plate by using certain visuals (microgreens ect...) That would be amazing!
if anything, I just want to recreate that beautiful spread of colors at the end and so ketchup, mustard, mayo, and wasabi it is then.
I legitimately need you to do a video on how to make mustard.
Yes that would be great.
Watch bon appetit's video it's honestly the best mustard
Get some mustard seeds and purée them Jesus Christ watch the video you can purée *aNyThInG*
Purée some mustard seed I believe?
@@jp4431 he did it
I like this! Great example and I’d like to add that passing your puree through a chinois will give an extraordinary texture to it.
I love technique focused stuff. I feel like knowing a variety of techniques lets you have so much more freedom and lets you play around more confidently with your ingredients and ideas
Yes! More videos about things that fancy chefs make but that are actually pretty easy!!
As a chef, simplicity is the most important thing, behind organization.
Hollandaise is easier than it seems.
easiness is subjective
I love this video- my only wish is that you had included some ideas for what to use them for.
You could pipe alternating stripes onto your face....or you could just eat it.
As for what to serve alongside the purees, play with textures: ultrasmooth going against crunchy nuts or crispy fried chicken, tempura battered vegs, chickpea nuggets, you name it.
You can hide your sins
Feed it to infants or toddlers as baby food
Rachael Ouanesisouk NOOOOOO, DONT FEED KIDS OIL N BUTTERRRRR OR SALT N BLACK PEPPERRR
N. Paris
Baby food.
Literally just been binge watching your videos for the past hour. I love your content!
Try the past 6 hours and it's now 04:30.
When he squished the squash, I think my entire life came full circle
🤣
You cam? Same
Yes! Mind 🤯🤯
You need to make the volumes more consistent, the intro is loud, the bulk of the video is quieter and the b roll and ending are loud again, the content itself is always good though
that's the good stuff
don't ruin it
Completely agree. I love his videos, except when I am sitting there and then my TV starts screaming at 1.5x the previous volume.
Then go be his wife and children that live there buy some furniture for him too
If you think the B-roll is too loud, then turn the volume down. I don't recall that being a difficult thing to do.
Zero-Two I’m not saying it’s a problem, but do you really want to have to turn the volume down fast enough before it gets loud? No not really. Yeah it’s just a small inconvenience, but it could improve the video. (I don’t have that big of a problem with it but ya know)
Does ketchup count as a puree?
Vye Agra well yes but actually no
Tomatoes aren't vegetables and I think ketchup's prepared differently. It's not just pureed tomatoes with some fat, salt and pepper, it's more like a tomato sauce with vinegar, spices (optionally sugar for canned tomatoes) and then reduced.
I'm no chef, though.
Yes, and also it's technically a fruit smoothie.
coulis
It’s technically Jam also
I genuinely love Kerrygold unsalted butter. It's my go-to for when I'm making a dish with a significant amount of butter and when I lived closer to Carrefour it was all I'd buy. Thanks for this nice video.
...one of my top channels now! Thanks man! Stay true, have fun!
This content was 10/10. Now I can purée all day.
I'm gonna puree my forks, my spoons, measuring cups, what else... Oh right my bowls, my plates, and then I'm gonna throw a puree party!!!
A smooth puree without a fine mesh sieve? Impressive.
the power of vitamix
The leaves of cauliflowers taste amazing, thinly chop them and garnish over the puree, its amazing.
I LOVE your technique-style videos!! Not only do you show us recipies, your technique-learning videos help my home cook self make meals that LOOK just as great as they taste. Share with us your restaurant knowledge!! Especially because Valentine's Day is coming and I want great I Instagram photos!!
The Guide To Making Insanely Smooth Purées Out Of Anything
Step 1: Buy a vitamix
me: SHUT UP AND TAKE MY MONEY
You can dehydrate the beats a bit to get a stiffer puree that bleeds les also mix with sour cream to get the pinkest food possible
This was awesome! My daughter is recovering from a surgery to remove a tumor. She suffered a stroke during the surgery. This is perfect for her to relearn how to swallow so she can eat. 👍👍👍
A-YO, that Kerry Gold buttery goodness, YAS! Bruv, I adore your channel and commentary! You deserve more attention!
WTF playing with stereo Left Right 😂. Dude! Thanks, great video again! Except for the L R stuff LOL
yeah im wearing headphones so, i was kinda caught off guard when he started whispering in my left ear
@@solonharden7685 Me too listening with headphones 😂
Oh no I watch this with one headphone in now I'm going to have to watch the whole thing again to get the full experience
Luckily these video's are enjoyable to watch 🙌
@@thanielxj11 Luckily these video's are enjoyable to watch 🙌
I'm 100% interested in this content. Keep it comming because this channels is on 👌👌
Just the recipes I was looking for. For my elderly dad. Thank you.
You're my new favorite cooking channel
First of all, I'm 100% down with any and all tips and tricks videos.
How do you decide when to go puree vs a mash?
You have beautiful knives mate. Great fresh content and that's something rare in the cooking category.
This is going to infuse life into my current culinary rut. I’m totally going to purée vegetables this week. Thanks for sharing this!
Thank you!!! The company I work for is in the hospital and senior living centers... I cook for patients with medical issues and special diets.... Anything I can learn or level up on is a win for our patients. ground, chopped or puree meals is very common.These I find a challenge to plate and make look more appetizing when served due to the texture. I use molds but the meals still lack something...garnish is hard because of the texture and I can't place a solid food item on their plate. No matter what I seem to do the plate looks blah and common.... Again thank you!!! People don't think of medical diets and culinary going together...I want to bring the fine restaurant culinary quality to patients...so any trick or tip that any other chef can teach me I'm listening.
Since you are not sure how interested we are, I just waned to let you know that this is absolutely fascinating to us (me). Thank you for sharing with us!
Agreed!
As an Irish man I would like to say thank you for choosing kerry gold. Though homemade Irish butters can be much better
But can irish betters be much butter?
This video was a must for a new content creator and home cook. 🔥
This information three years later still helps out a lot! Thank you for this!
My brain when seeing the thumbnail: So we got some mustard, mayo and ketchup and some green stuff. Nice.
you made my headphones have a seizure 2:50
same
Ye
I appreciate this video. Thank you!! My son will be having hard palate repair in a few months and he needs to be on a liquid diet for three months post op, and I have never pureed a single thing in my life 🤦
Thank you ...you are the only one who knows what viewer needs
Okay def going to purée onions and put that on everything 🤷🏻♀️
I triple dare you to eat it with ice cream
Love the content, Joshua. I would love to see you expand on this topic a bit more (since I struggle with it a bit). When/how to plate and with what kind of stuff (puree, roasted red pepper sauce, salad greens on the bottom or top of a steak)?? What are the things that make a dish (stuff on a plate) from good to over the top both taste and presentation.
1 Charred red bell (skin removed), 1 shallot (sauteed in olive oil) 1 tsp smoked paprika, 1/4 tsp red wine vinegar, blended, is an awesome red pepper sauce
Especially with like a crab, tarragon and ricotta ravioli. Spoon the sauce on the plate. You lay those raviolis on that sauce and they wont be the only ones getting laid that night.
I do like this content Josh. I’m a personal chef and whenever I’m cooking or coming up with recipes I like to watch cooking videos just to keep my brain moving and thinking about food
Thanks so much for putting the time in to making this video. I really enjoyed it and leaned a thing or two. 😀
i don't know how to feel, they look like paint but also really appetizing paint 😳
Basically baby-food that you can’t feed to baby’s.
Mookie Über Alles ive heard that its because theres too much butter or something, probably wrong tho
Kerrygold is the only butter I use. Didn't know you were a Texas guy until I saw the HEB and Central Market products.
You construct your videos very well, I always find them very entertaining and easy to watch, I’ve even done your ramen recipe, turned out excellent, I need to work seasoning ratios a bit I think but overall my entire family loved it. Keep up the great work!
I started making sweet potato puree for steaks and pork chop dinners recently. Now it's all my fiance wants to make as a side dish. Thanks for the tips!
Turns out its just mustard, ketchup, mayonnaise, and some guac
@@charlie_mario6292 congratulations you got the joke!
David Lai I knew the ketchup and the mustard one but the mayo one infuriated me and I felt to need
I was thinking wasabi
I love grass-fed butter
Kerrygold is what I get at home and it's amazing
Iloveu mr!thankyou for teaching this.. i need this for my father who suffers stroke!
i love that you shop heb. the only grocery store acceptable for texans
Facts!
Joshua, I'm so disappointed that you didn't take this perfect opportunity to tell us to Squash the Squash
Mr Weissman,
could you show how to make the thinnest Phyllo Pastry dough for a Ruffled Milk Pie?
I’ve been looking for a fundamentals purée video exactly like this for sooooooooo long! Thank you 🙏🏼
for the super low starch veggies you can add in some starch, bleached corn flower can do good stuff but you can overdo it easily
I once had a vitamix. Trust me, it can puree even something as hard as wood.
MY Dad Bought one when they first came out and he would have a liquid diet
2:50 suddenly getting ur voice right in my left ear made me jump lol
Same
Thanks for the tips of fundamentals of a good puree! ...I've found this because I just tried to puree things for my 6mnth old..and it's still lumpy or glutenous, and it's probably because I'm not thinking of everything which you've highlighted! Now it seems like common sense, and I'm more confident to add water/fats and see where that lands me. Interesting to see about the the ice base and making it glossy. Thanks!
This channel is like that butter: gold!
And butternut squash soup is basically an overly thin puree lol
hey Joshua, Thanks for the great Video! I have a question? how do you thicken your puree if its getting too thin? Does the Oil help with that? I love making purees! :) Celeriac Puree is awesome too! Best wishes from Germany
this is the only thing that I can eat so thank you very much
"Let me explain" shows series of satisfyingly smooth purees. I'm convinced
2:19 my left ear just had a panic attack
could you blend/mix different vegetables/fruits together like habanero and butternut squash to add heat or change colors?
Roast the squash with cumin and cinnamon for a nice backheat, pretty much flavor up any combination you love. Some flavors were steeped into cooking liquid, I liked the bay leaf and pepper in the cream for cauliflower.
I personally really enjoyed this video, and hope for more similar to this in the future.
Thanks
Your content is sooooooo gooooood. Thank you for this vid, I was purposely searching for it. Easy to understand, quick videos that are always interesting and get me back to the basics when cooking. You're awesome man, I appreciate your channel.
1:43 KERRYGOLD FAM IS RIGHT HERE MAH BOI!
Which one gives longer shelf life though;milk or chicken stock
Thank you for sharing your knowlege, Josh, you are amazing!
Dude I got goosebumps as soon as I saw the butternut squash purée
me : out of anything ?
me : out of anything .
me : AnYThIng?!
me : anything .
me : humans ?
me : i -
then its a farce and not a puree
So after I master bnut squash try lettuce. Got it.
Kerry gold is by far my favorite non-local butter. So ridiculously rich and creamy, though I do prefer the salted version!
2:47 my left ear drum really enjoyed that for a second
you should make a sachertorte :)
Okay but now we need to know the fundamentals of sauces, i.e Pan Sauces, Resuctions, Au Ju's, etc.
Quick tip: if it's winter and you live in a cold area, ice bath can be done by just leaving the glass bowl outside for a bit, then just doing that step outside 👍
We all need to write to Vitamix and get this boy a SPONSORSHIP😂👌🏼
first step buy a vitamix
I am uncultured, so what exactly do you do with a puree
Eat it
Usually rest your meat over it, wherever you would normally put your veg.
Eat and enjoy it and feel that lovely bliss only real yummy food will cause you to feel - although short lived, it is soooo nic❣️❗️❣️❗️❣️
It's quite versatile depending what you make it out of. Like pointed out already, it can be good as a bottom layer for meat/vegetables/etc., but I've also seen it used in desserts in a similar way or as a topping for cakes and such. You could probably even mix it into a bunch of stuff too.
Or just eat it straight like hummus😊
drink it
VERY HAPPY TO HAVE FOUND THIS VIDEO! Thank you!
I’m a simple guy. I see a Weissman video, I like it.
You watched Good Eats back in the day,didn’t you?
In the beginning did you just try to pour a sealed oil bottle? 😂
Happens to the best, you know❣️
HEB, BABY!!!! I miss that place a LOT.
I've been looking for a good puree video. My Mom has stomach cancer and can't eat her food regular and needs it to be soft. This is great!
Oh yeah, and don't forget to buy a 600 dollar blender :')
"Purees Out of Anything"
"first thing... pick a vegetable"
:/
BACON! Thats... a vegetable, right? Right???
@thebaconwizard if you do squash bacon and seasonings, it's gonna be awesome.
When it's made out of meat, it's just called "pâté", and usually includes even MORE butter and spices, otherwise the same process mostly applies, besides maybe the weird ice bath at the end - though I suspect that may be due to the Vitamix friction-heating its contents when blending for as long as he probably did... Anything blended long enough in a Vitamix can get to too-hot-to-eat levels, but usually you don't need to let the pâté go long enough to get heated by dull blades spinning very quickly.
*Can't wait to make the perfect rock purée!*
I'm totally trying this for my nephew who doesn't like veggie textures