I have no idea, I've never made any kind of puree so figured it wouldn't hurt to ask before going out and buying a bunch of fruit.
That's totally fair and apologies if my question came across poorly, I didn't mean to say "what, you aren't a fruit puree expert already, you fool, you peasant"
What I meant is that I don't think you need to overthink it. Depending on the fruit you're working with there are bits you wouldn't want in a puree, seeds and skin and such, but strawberries and kiwi should be dead easy. You just pop the green top off the strawberry (and maybe cut it if you don't want the circle bit under the green top) and cut the ends and skin off your kiwi and you should be good to blend. You may find that you want to add some sugar (in some form) to your puree if your fruit isn't super ripe or if it just isn't as sweet as you want it to be but that's just a delicious spoon game you get to play as you make it.
I have no idea, I've never made any kind of puree so figured it wouldn't hurt to ask before going out and buying a bunch of fruit.
That's totally fair and apologies if my question came across poorly, I didn't mean to say "what, you aren't a fruit puree expert already, you fool, you peasant"
What I meant is that I don't think you need to overthink it. Depending on the fruit you're working with there are bits you wouldn't want in a puree, seeds and skin and such, but strawberries and kiwi should be dead easy. You just pop the green top off the strawberry (and maybe cut it if you don't want the circle bit under the green top) and cut the ends and skin off your kiwi and you should be good to blend. You may find that you want to add some sugar (in some form) to your puree if your fruit isn't super ripe or if it just isn't as sweet as you want it to be but that's just a delicious spoon game you get to play as you make it.
Pretty much this. Fruit purees for professional use tend to be ~10% sugar, to give you some idea of what's typical.
I had some half baked bits of information about when and why to put water in whiskey but I was never fully satisfied with the results and this video really helped sort some things out for me. I'd never had it explained to me that whiskey comes out of a cask at one proof and then the folks making it water it down to the proof that you typically get it in the bottle (assuming you aren't buying the cask strength) and that by itself really unlocked some things in my head.
Also I've watched way too many of their videos at this point and I'm extremely whiskey pilled, it's going to be an expensive and delicious problem.
I don't begrudge them the dumb clickbait because their good videos are pretty good. I don't watch it, but I don't mind that they make it.
It's very funny how much more annoying they are in the clickbait stuff, but I'm too old to enjoy that kind of attitude. They're pretty non-pretentious about talking about whiskey so that puts them way above a bunch of other whiskey people on youtube.
I'll admit I do enjoy the "we distilled awful thing X and then drank it" videos because it's what my friends and I would do with ready access to a still and the knowledge to misuse it.
It's quite distinct from a run of the mill ginger ale or beer, with some spicy bite and just a light hint of citrus (orange and lemon). For some it probably has a little too much bite to enjoy straight or neat, almost like a tincture of bitters without the alcohol, and just enough sugar you dont really need a neutral syrup to add some sweet, but it just jives with every type of liquor I've mixed it with, whiskey, vodka (potato and grain), mid-range gin (Bombay Sapphire is my everyday) and even anejo tequila.
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No matter where you go...there you are. ~ Buckaroo Banzai
Damn that's smart, and the local shop is running a sale on women owned distilleries so I could finally grab a bottle from Tenth Ward, I'd probably be a fool not to buy some.
We went up to PA to see family for the weekend so I grabbed a bottle by a small producer up there. It's my first cask strength bottle and I've only had a tiny bit but my first impression is that it's really good and a steal at $40/bottle, if you see it or other bottles from them I'd try it
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That's totally fair and apologies if my question came across poorly, I didn't mean to say "what, you aren't a fruit puree expert already, you fool, you peasant"
What I meant is that I don't think you need to overthink it. Depending on the fruit you're working with there are bits you wouldn't want in a puree, seeds and skin and such, but strawberries and kiwi should be dead easy. You just pop the green top off the strawberry (and maybe cut it if you don't want the circle bit under the green top) and cut the ends and skin off your kiwi and you should be good to blend. You may find that you want to add some sugar (in some form) to your puree if your fruit isn't super ripe or if it just isn't as sweet as you want it to be but that's just a delicious spoon game you get to play as you make it.
Found my notes from when I made it. 13% ish. That explains it.
Pretty much this. Fruit purees for professional use tend to be ~10% sugar, to give you some idea of what's typical.
Also I've watched way too many of their videos at this point and I'm extremely whiskey pilled, it's going to be an expensive and delicious problem.
{Twitter, Everybody's doing it. }{Writing and Story Blog}
It's very funny how much more annoying they are in the clickbait stuff, but I'm too old to enjoy that kind of attitude. They're pretty non-pretentious about talking about whiskey so that puts them way above a bunch of other whiskey people on youtube.
{Twitter, Everybody's doing it. }{Writing and Story Blog}
It's quite distinct from a run of the mill ginger ale or beer, with some spicy bite and just a light hint of citrus (orange and lemon). For some it probably has a little too much bite to enjoy straight or neat, almost like a tincture of bitters without the alcohol, and just enough sugar you dont really need a neutral syrup to add some sweet, but it just jives with every type of liquor I've mixed it with, whiskey, vodka (potato and grain), mid-range gin (Bombay Sapphire is my everyday) and even anejo tequila.
~ Buckaroo Banzai
I only drink my bourbon/whiskey/scotch neat and it's one of my favorite sippin' liquors.
Nothing wrong with having like a dozen different bottles to choose from depending on your mood.
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Wait, no, don't actually do that.
As DarkPrimus said, is good to have a variety of bottles around if budget and space allows. Nice to have a variety to choose from.
But I probably will.