Rule of Thumb - How Thick Should the Puree Be? -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients
Yesterday, I was asked a simple question: How thick should the puree be? How do you know how much liquid to add to a one item meal like A muffin or A piece of quiche or a lasagna? Many of my recipes do not have a ratio of meal to liquid. And that is on purpose.
Well, there is no exact science to that because it all depends on how dry your "solid food" is. My rule of thumb is about 2 parts liquid to 1 part solid. Something like chowder may be more of a 1 to 1 ratio.
Muffins and sweet breads tend to dry out over time, so if you buy a dozen muffins the first day might be 2 to 1, but the final day is 3 to 1.
RICE AND POTATOES
The hardest foods to judge is rice and potatoes as both of them can absorb a lot of water. If you create a batch and then leave it in the refrigerator it will thicken up over time.
BAKED PASTA
Baked pasta dishes can also be added to the problematic list of HOW MUCH LIQUID TO USE. How dry is the red sauce? How much cheese is used? How dry is the pasta? How much meat is used?
All four of those questions determine whether you are closer to 2 to 1 ratio or even as high as 4 to 1.
BATCH SIZE
I typically make a batch of about 3 cups worth +/- one cup. It is not uncommon for me to puree a batch and pour it into my serving pitcher (technically I use a four cup Pyrex measuring bowl) and realize I need to add a little more water because it is too thick. I just stir it in with a fork.
LIPSIPPERS
If you take the puree orally, the thickness of the puree is based on how you like the texture and your ability to be able to swallow. Some people want it more like paste, others want it more like milk. Think of it like oatmeal. Do you like pasty oatmeal you can chew, or soupy oatmeal you can drink?
SYRINGE WITH PLUNGER
If you use a 60 ml syringe with a plunger, the thickness is less of a concern because you will push it into your belly. The only concern is that if you blend it in the mixer too thick, the blender has a hard time mixing the large pieces down to the blades, so you are more likely going to have larger chunks.
SYRINGE AS A FUNNEL
If you use a 60 ml syringe as a funnel, there is a sweet spot between too thick and too thin. If I make it too thin, I know that my next feeding will need to be a little earlier, as I will be hungrier earlier. If I make it too thick, I only fill the syringe 2/3 full, and add a little extra water on top and swirl it with a chopstick or bamboo skewer. I keep a small pitcher of water next to where I eat for this purpose and to flush the syringe and tube at the end.
USING A PUMP
If you use a pump for your tube, it depends on your machine how well it will tolerate blends that are too thick or too thin. It seems that every machine has it's own set of tolerances.
Well, there is no exact science to that because it all depends on how dry your "solid food" is. My rule of thumb is about 2 parts liquid to 1 part solid. Something like chowder may be more of a 1 to 1 ratio.
Muffins and sweet breads tend to dry out over time, so if you buy a dozen muffins the first day might be 2 to 1, but the final day is 3 to 1.
RICE AND POTATOES
The hardest foods to judge is rice and potatoes as both of them can absorb a lot of water. If you create a batch and then leave it in the refrigerator it will thicken up over time.
BAKED PASTA
Baked pasta dishes can also be added to the problematic list of HOW MUCH LIQUID TO USE. How dry is the red sauce? How much cheese is used? How dry is the pasta? How much meat is used?
All four of those questions determine whether you are closer to 2 to 1 ratio or even as high as 4 to 1.
BATCH SIZE
I typically make a batch of about 3 cups worth +/- one cup. It is not uncommon for me to puree a batch and pour it into my serving pitcher (technically I use a four cup Pyrex measuring bowl) and realize I need to add a little more water because it is too thick. I just stir it in with a fork.
If you take the puree orally, the thickness of the puree is based on how you like the texture and your ability to be able to swallow. Some people want it more like paste, others want it more like milk. Think of it like oatmeal. Do you like pasty oatmeal you can chew, or soupy oatmeal you can drink?
SYRINGE WITH PLUNGER
If you use a 60 ml syringe with a plunger, the thickness is less of a concern because you will push it into your belly. The only concern is that if you blend it in the mixer too thick, the blender has a hard time mixing the large pieces down to the blades, so you are more likely going to have larger chunks.
If you use a 60 ml syringe as a funnel, there is a sweet spot between too thick and too thin. If I make it too thin, I know that my next feeding will need to be a little earlier, as I will be hungrier earlier. If I make it too thick, I only fill the syringe 2/3 full, and add a little extra water on top and swirl it with a chopstick or bamboo skewer. I keep a small pitcher of water next to where I eat for this purpose and to flush the syringe and tube at the end.
USING A PUMP
If you use a pump for your tube, it depends on your machine how well it will tolerate blends that are too thick or too thin. It seems that every machine has it's own set of tolerances.
RULE OF THUMB IN THE BLENDER
With experience comes the ability to just look at food being blended on a high cycle and eyeball how thick it is. I use a Vitamix and make about 3 cups at a time, but my Ninja has the same rule of thumb.
If the blend is just swirling in the blender, I know the puree is WAY TOO THICK, and I'll pour a little water through the top of the Vitamix.
If the blend is dancing, but not splashing, I know I am in the ballpark.
If the blend is splashing vigorously, I know that it is way to thin, and I will had a thickener once the machine has come to a complete stop. A thickener might be more starch or more powdered protein.
COMMENTS
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