Purée and sauces

[Sussan ScoolinaryTeam]

Hi Diana.

Welcome to the Scoolinary community, and thank you for your question.

To keep purées and sauces warm when using piping bags or squeeze bottles, you can use the bain-marie technique. Simply place the piping bag or bottle in a container of hot water (without letting the water touch the food). This helps maintain the temperature without overheating the contents.

You can also use thermal or insulated bottles. There are squeeze bottles designed with double layers to keep the temperature steady. If you’re using a piping bag, you can wrap it in a towel or thermal cover.

If you’re working with larger quantities, keep part of the sauce or purée warm in a pot and refill the piping bag or bottle as needed to prevent it from cooling down too much.

Electric sauce or bottle warmers can also maintain a constant temperature without overheating, which could be a great option too.

Using one of these techniques will allow you to work with warm purées and sauces without affecting their texture or flavor.

I hope this information is helpful.

Best regards.

[Sol Damiani]

Hey there Chef Diana!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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