Keep in mind, those Ninja things have whacky blades, but they differ. One is a “processor” blade, and another is a “blender” blade. I’d venture a guess this is just processed.
Anyway, to your point: the secret to sauces is sifting and filtering. It’s kind of a quick 3 step process:
marinate
heat (heating is somewhat optional in some cases)
blend
sift/filter
If you want a smoother sauce like you’d find in a bottled product, you have a few different ways to go to finish:
What’s the real difference between a cheese cloth and an old worn out tee shirt? I keep a bunch for mostly lint free free rags when etching circuit boards and soldering. I might try that.
Cheesecloth has different weave tightness grades, is not dyed, and I guess I would call it food safe. Couldn’t speak to what kind of material any given tshirts could be made of and say the same I guess.
You just stumbled onto one of the great hacks of Indian cooking: Onion Masala base. myheartbeets.com/indian-onion-masala/ try the butter paneer in this series - so easy, so good.
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