While frolicking around in rec.food.cooking, Katra of Terra's
Treasures said:

>Hmmmmmm.... for cream of Asparagus soup, I usually save up a few lbs. of
>"woody" asparagus stems in the freezer.
>
>I run them thru a china cap and then add some chicken stock to the
>resulting asparagus moosh, get it simmering and add some fresh chopped,
>or even canned asparagus, (one of the very few uses for canned
>asparagus!) then thicken with arrowroot rather than flour.

I don't have such a china cap, though it looks like a good idea.
>
>Yum. :-)
>
>Making the asparagus extract is quite a bit of work, but it salvages the
>tougher stems.
>
>Might be easier to just take some steamed asparagus and puree it.
>
I'm going to have to ask how to puree something. Is it pressing it
through a sieve, or something?
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Super Nostril Smiley Man! :E)" Wikkit (afdaniain)

In article >,
MEow > wrote:

> While frolicking around in rec.food.cooking, Katra of Terra's
> Treasures said:
>
> >Hmmmmmm.... for cream of Asparagus soup, I usually save up a few lbs. of
> >"woody" asparagus stems in the freezer.
> >
> >I run them thru a china cap and then add some chicken stock to the
> >resulting asparagus moosh, get it simmering and add some fresh chopped,
> >or even canned asparagus, (one of the very few uses for canned
> >asparagus!) then thicken with arrowroot rather than flour.
>
> I don't have such a china cap, though it looks like a good idea.
> >
> >Yum. :-)
> >
> >Making the asparagus extract is quite a bit of work, but it salvages the
> >tougher stems.
> >
> >Might be easier to just take some steamed asparagus and puree it.
> >
> I'm going to have to ask how to puree something. Is it pressing it
> through a sieve, or something?
> --
> Nikitta

Generally, when you puree something, most stuff can just go into a
blender or food processor, but in the case of asparagus, there are
fibers to deal with! With frozen asparagus (tough) stems, the freezing
and thawing softens them some but I also steam them first.

A fine screen collander and a spoon can substitute for a china cap. You
want to squish the edible mush thru the screen while leaving the
indedible fibers in the colander. :-)

With canned asparagus, or steamed tender asparagus, you can just whir it
in the blender with a small amount of heavy cream or chicken broth, and
it's ready to go. A small amount of liquid (be careful!) can make
thicker stuff puree better.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

While frolicking around in rec.food.cooking, Katra of Terra's
Treasures said:

>Generally, when you puree something, most stuff can just go into a
>blender or food processor, but in the case of asparagus, there are
>fibers to deal with! With frozen asparagus (tough) stems, the freezing
>and thawing softens them some but I also steam them first.
>
>A fine screen collander and a spoon can substitute for a china cap. You
>want to squish the edible mush thru the screen while leaving the
>indedible fibers in the colander. :-)
>
I don't have a fine screen colander either, so that asparagus thing
will have to wait, it seems. However, I've struggled with pushing soup
through a sieve before, so getting one of those china caps might not
be such a bad idea.

>With canned asparagus, or steamed tender asparagus, you can just whir it
>in the blender with a small amount of heavy cream or chicken broth, and
>it's ready to go. A small amount of liquid (be careful!) can make
>thicker stuff puree better.
>
Ah. Then we might be on to something.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could
understand the concept of shame even if they looked it up in a
dictionary." Eric Walker (AUE)

>MEow nikittariber says:
>
>Katra said:
>
>>Generally, when you puree something, most stuff can just go into a
>>blender or food processor, but in the case of asparagus, there are
>>fibers to deal with! With frozen asparagus (tough) stems, the freezing
>>and thawing softens them some but I also steam them first.
>>
>>A fine screen collander and a spoon can substitute for a china cap. You
>>want to squish the edible mush thru the screen while leaving the
>>indedible fibers in the colander. :-)
>>
>I don't have a fine screen colander either, so that asparagus thing
>will have to wait, it seems. However, I've struggled with pushing soup
>through a sieve before, so getting one of those china caps might not
>be such a bad idea.

A china cap is a fine screened sieve. But for removing vegetable fibers a food
mill works much better... also far easier to clean and infinitely more durable.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

While frolicking around in rec.food.cooking, PENMART01 of AOL
http://www.aol.com said:

>A china cap is a fine screened sieve. But for removing vegetable fibers a food
>mill works much better... also far easier to clean and infinitely more durable.
>
Thank you. I googled to see what it looks like, and I think it's
exactly what I need.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could
understand the concept of shame even if they looked it up in a
dictionary." Eric Walker (AUE)

In article >,
(PENMART01) wrote:

> >MEow nikittariber says:
> >
> >Katra said:
> >
> >>Generally, when you puree something, most stuff can just go into a
> >>blender or food processor, but in the case of asparagus, there are
> >>fibers to deal with! With frozen asparagus (tough) stems, the freezing
> >>and thawing softens them some but I also steam them first.
> >>
> >>A fine screen collander and a spoon can substitute for a china cap. You
> >>want to squish the edible mush thru the screen while leaving the
> >>indedible fibers in the colander. :-)
> >>
> >I don't have a fine screen colander either, so that asparagus thing
> >will have to wait, it seems. However, I've struggled with pushing soup
> >through a sieve before, so getting one of those china caps might not
> >be such a bad idea.
>
> A china cap is a fine screened sieve. But for removing vegetable fibers a
> food
> mill works much better... also far easier to clean and infinitely more
> durable.
>
> Sheldon

Shel', you don't have a Victorio Strainer???

I'm shocked! Shocked I tell you!!! ;-D

http://shop.store.yahoo.com/mendings...tobasvics.html

Might be other places to get one, but this was the first URL I found
with a picture...

I DO have one, and the juice runoff tray on mine is metal.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>> A china cap is a fine screened sieve. But for removing vegetable fibers a
>> food
>> mill works much better... also far easier to clean and infinitely more
>> durable.
>>
>> Sheldon
>
>Shel', you don't have a Victorio Strainer???
>
>I'm shocked! Shocked I tell you!!! ;-D
>
>http://shop.store.yahoo.com/mendings...tobasvics.html

I had one, didn't like it... my trusty Foley food mill perfoms much better

>I DO have one, and the juice runoff tray on mine is metal.
>
>K.

That could prove fatal to a guy's equipment.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >,
(PENMART01) wrote:

> >> A china cap is a fine screened sieve. But for removing vegetable fibers a
> >> food
> >> mill works much better... also far easier to clean and infinitely more
> >> durable.
> >>
> >> Sheldon
> >
> >Shel', you don't have a Victorio Strainer???
> >
> >I'm shocked! Shocked I tell you!!! ;-D
> >
> >http://shop.store.yahoo.com/mendings...tobasvics.html
>
> I had one, didn't like it... my trusty Foley food mill perfoms much better
>
> >I DO have one, and the juice runoff tray on mine is metal.
> >
> >K.
>
> That could prove fatal to a guy's equipment.
>
> Sheldon

<snort> Whatever... ;-)

Please, I'm not familiar with food mills.

Any hints on brands, websites etc.?

Thanks!
K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
MEow > wrote:

> While frolicking around in rec.food.cooking, Katra of Terra's
> Treasures said:
>
> >Generally, when you puree something, most stuff can just go into a
> >blender or food processor, but in the case of asparagus, there are
> >fibers to deal with! With frozen asparagus (tough) stems, the freezing
> >and thawing softens them some but I also steam them first.
> >
> >A fine screen collander and a spoon can substitute for a china cap. You
> >want to squish the edible mush thru the screen while leaving the
> >indedible fibers in the colander. :-)
> >
> I don't have a fine screen colander either, so that asparagus thing
> will have to wait, it seems. However, I've struggled with pushing soup
> through a sieve before, so getting one of those china caps might not
> be such a bad idea.

They are a good tool and don't take up much space, but if you want to
splurge on a fantastic kitchen gadget, a Victorio Strainer is even
better. And it's good for berries and grapes for making seed free jelly.
I plan to try the asparagus squishing thru it next time. ;-) A china cap
is cheaper tho'.

http://shop.store.yahoo.com/mendings...tobasvics.html

>
> >With canned asparagus, or steamed tender asparagus, you can just whir it
> >in the blender with a small amount of heavy cream or chicken broth, and
> >it's ready to go. A small amount of liquid (be careful!) can make
> >thicker stuff puree better.
> >
> Ah. Then we might be on to something.

Simple is best. <G>
Especially when you are time challenged! LOL!

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

While frolicking around in rec.food.cooking, Katra of Terra's
Treasures said:

>They are a good tool and don't take up much space, but if you want to
>splurge on a fantastic kitchen gadget, a Victorio Strainer is even
>better. And it's good for berries and grapes for making seed free jelly.
>I plan to try the asparagus squishing thru it next time. ;-) A china cap
>is cheaper tho'.
>
>http://shop.store.yahoo.com/mendings...tobasvics.html
>
I'm not a rich girl :0)
The food mill mentioned looks like what I need.
I'll try your idea once I've bought it.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could
understand the concept of shame even if they looked it up in a
dictionary." Eric Walker (AUE)