htc
Head Chef
Hi,
I have a recipe for cranberry pound cake w/ a cranberry glaze. The glaze is water, sugar and cranberries. I cook it then it says to "strain through a fine sieve, pressing hard on solids."
Wouldn't it be much easier to use a food mill? Will it all go through? Or will I mess this glaze up if I do this?
Thanks!
p.s. let me know if anyone wants me to post the recipe.
I have a recipe for cranberry pound cake w/ a cranberry glaze. The glaze is water, sugar and cranberries. I cook it then it says to "strain through a fine sieve, pressing hard on solids."
Wouldn't it be much easier to use a food mill? Will it all go through? Or will I mess this glaze up if I do this?
Thanks!
p.s. let me know if anyone wants me to post the recipe.