As it passes, an ingredient is passed through a sieve to separate it from unwanted components. These can then be easily disposed of.
As it passes, an ingredient is pressed through a sieve to make it finer. (Photo by: belchonock / Depositphotos.com)
Passing (after the French "passer": "passing" or "going through") means the "passing" of an ingredient through a sieve, whereby solid and mostly small components of the original ingredient are to be removed. For example, fruit, muse or meat, as well as soups and sauces, recipes are poured through normal sieves or specially made strainers or, depending on the consistency, pressed. The result is an even, mostly creamy structure of the ingredient.
Passing is necessary when there are hard or thick components in an ingredient that should be removed for an optimal taste experience. Passing is the easiest and most effective way to filter them out. Fruit should mostly be separated from small kernels and sauces from thickened components, or those that were only cooked for the taste.
Examples in the kitchen
Passing often occurs in connection with fruit sauces. For example, a strawberry or raspberry sauce is thoroughly cleaned of all seeds and granules and can be used effectively for dessert.
- spinach creme soup
- saffron sauce
- Chestnut soup
- Beetle puree
- Curd cheese spread
- Veal goulash
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