blender, several minutes or more.
Straining through a sieve or cheesecloth
removes the large particles, and forcing
the puree through a fine mesh breaks
large particles into smaller ones.
Heating softens cell walls so that they’ll
break into smaller pieces, and shakes
loose long-chain carbohydrates from the
cell walls and gets them into the watery
phase, where they can act as separate
starch and gelatin molecules do.
Freezing a puree and then thawing it
causes ice crystals to damage cell walls,
which can help liberate more pectin and
hemicellulose molecules into the liquid.A fruit or vegetable puree. Grinding plant
tissue turns it inside out, freeing the cell