I need to puree and strain 3 gallons a week of food for family members with various medical conditions. This takes a lot of time with my standard 6-cup blender and hand strainer. Are there wonderful machines that will make my life easier? Anything that will lead to less batches? Quicker blending? Mechanized straining? [more inside]
Our 10-month old has eaten purees happily since about month four. She's now transitioning to solid foods (steamed carrots, puffs, rusks), but has not yet mastered it well enough that she's getting significant nutrition from it. But she's now spurning the purees--both old favorites and new additions, homemade and store bought. No worries she'll starve, but we'd love her to eat her purees happily again. Any tips? [more inside]
I recently bought a stick blender and made an amazing butternut squash soup, so now I want to make more blended soups. But apparently I'm kind of picky and disagreeable and don't really know what I want, so googling for recipes has left me cold. It's made a bit worse in that I hate cooking (although I'm more than competent at it), so it takes something good to capture my motivation and get me in the kitchen. But I do love warm creamy soup and I have to eat something, so: what are your prize winning, most amazing, tasty pureed soup recipes to make this winter. [more inside]
Which immersion blender should I buy? Which should I absolutely not buy? Primarily using it for soups for two people.
Chef-engineer Filter: Help me with my plans to make pureed vegetable foam crisps. I want something with cheetos-like texture, but flat like a cracker. Something strong enough to stand up to a dip or a spread. [more inside]
Help "a meat-atarian" nourish herself post-jaw surgery. She needs ideas or recipes for pureed-consistency foods "that aren't gross". (Her words in quotation marks - she's very picky about food.) [more inside]