Quick question. Say after you are done fermenting your sauce, you blend it up, cook it down, whatever you end up doing... Does anyone strain the liquid so the seeds are not in the sauce or do most people just blend everything up and not strain out any solids? If so what particular order?
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To strain or not to strain?
- Thread starter Hofmann
- Start date
I blend the strain most of the time, but not always. It really depends on the desired final product.
