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Passing through a sieve - smooth purée technique

Passing through a sieve is a culinary technique where food is pushed through a fine mesh sieve or food mill. The goal is a smooth mass without lumps, seeds, or skins. Cooked fruits, vegetables, legumes, and potatoes can all be passed. Used for purées, soups, sauces, and jams. The result is smoother than blending.

Passing through a sieve - smooth purée technique
  • Food is pushed through a fine mesh sieve or food mill.
  • Removes lumps, seeds, skins, and fibrous structures.
  • Used in preparing purées, soups, sauces, and jams.
  • Produces a smoother texture than blending.
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