Thickening purees with egg whites?

Discussion in 'Food & Cooking' started by tannerbelcher, Dec 17, 2015.

  1. tannerbelcher

    tannerbelcher

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    Line Cook
    Hello I've seen one of my chefs make these perfect puréed that he thickened with egg whites, I've had trouble trying to recreate them does anyone know what steps I should take if say I juice beets, add the liquid to a blender then add the egg whites pressing into the juice with a ladle as it blends. Can I do this with any Puree?
    This is the consistency I'm trying to get

     
    Last edited by a moderator: Dec 18, 2015
  2. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Why not just ask your chef to show you?
     
  3. mtcook

    mtcook

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    why do you need to use eggwhites? there are other options like arrowroot or other thickeners.
     
  4. nicko

    nicko Founder of Cheftalk.com Staff Member

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    @MTcook   I was wondering the same thing. The whole point of a puree is that it is the main product pureed and seasoned. It is it's own thickener. @TannerBelcher  anymore insight from your chef on how and why he uses egg whites? Also what is the main product he uses them with? Tomato, berries, etc?