Puréeing
Cooked food is pushed through a sieve so the sauce keeps the flavour and loses the skins.
What to do
- Cook until a fork meets no resistance.
- Work it through a sieve with a spoon when you want a silk sauce rather than a blended one.
- Throw away what stays on the mesh. That is the point of the step.
A common slip. A blender turns potato soup to glue. A sieve turns it to cream.