From: Michelle
Subject: Ask The Sneaky Chef Question
Date: August 18, 2008 7:07:58 PM PDT
To: info@thesneakychef.com
From: Michelle
Message: I LOVE your recipes, and I am enjoying adding your purees to
some of my own recipes.
When I make green juice, I use frozen spinach. The problem is, no
matter how long I puree it, it often comes out stringy and thick. Am I
doing something wrong?
Thanks again for your wonderful book that has changed our meal-time
environment!!
Michelle
Frozen Spinach
0 TrackBacks
Listed below are links to blogs that reference this entry: Frozen Spinach.
TrackBack URL for this entry: http://www.thesneakychef.com/cgi-bin/mt/mt-tb.cgi/212
1 Comments
Leave a comment
Quick Links
Links
Archives
- Ask The Sneaky Chef: March 2012
- Ask The Sneaky Chef: February 2012
- Ask The Sneaky Chef: January 2012
- Ask The Sneaky Chef: December 2011
- Ask The Sneaky Chef: October 2011
- Ask The Sneaky Chef: September 2011
- Ask The Sneaky Chef: August 2011
- Ask The Sneaky Chef: July 2011
- Ask The Sneaky Chef: May 2011
- Ask The Sneaky Chef: April 2011
- Ask The Sneaky Chef: March 2011
- Ask The Sneaky Chef: February 2011
- Ask The Sneaky Chef: January 2011
- Ask The Sneaky Chef: December 2010
- Ask The Sneaky Chef: November 2010
- Ask The Sneaky Chef: October 2010
- Ask The Sneaky Chef: September 2010
- Ask The Sneaky Chef: August 2010
- Ask The Sneaky Chef: July 2010
- Ask The Sneaky Chef: June 2010
- Ask The Sneaky Chef: May 2010
- Ask The Sneaky Chef: April 2010
- Ask The Sneaky Chef: March 2010
- Ask The Sneaky Chef: February 2010
- Ask The Sneaky Chef: January 2010
- Ask The Sneaky Chef: December 2009
- Ask The Sneaky Chef: November 2009
- Ask The Sneaky Chef: October 2009
- Ask The Sneaky Chef: September 2009
- Ask The Sneaky Chef: August 2009
- Ask The Sneaky Chef: July 2009
- Ask The Sneaky Chef: June 2009
- Ask The Sneaky Chef: May 2009
- Ask The Sneaky Chef: April 2009
- Ask The Sneaky Chef: March 2009
- Ask The Sneaky Chef: January 2009
- Ask The Sneaky Chef: November 2008
- Ask The Sneaky Chef: October 2008
- Ask The Sneaky Chef: September 2008
- Ask The Sneaky Chef: August 2008
- Ask The Sneaky Chef: July 2008
- Ask The Sneaky Chef: June 2008
- Ask The Sneaky Chef: May 2008
- Ask The Sneaky Chef: April 2008
- Ask The Sneaky Chef: March 2008
- News: September 2007
- News: April 2007
- The Sneaky Chef: April 2012
- The Sneaky Chef: March 2012
- The Sneaky Chef: February 2012
- The Sneaky Chef: January 2012
- The Sneaky Chef: December 2011
- The Sneaky Chef: November 2011
- The Sneaky Chef: October 2011
- The Sneaky Chef: September 2011
- The Sneaky Chef: August 2011
- The Sneaky Chef: July 2011
- The Sneaky Chef: June 2011
- The Sneaky Chef: May 2011
- The Sneaky Chef: April 2011
- The Sneaky Chef: March 2011
- The Sneaky Chef: February 2011
- The Sneaky Chef: January 2011
- The Sneaky Chef: December 2010
- The Sneaky Chef: November 2010
- The Sneaky Chef: October 2010
- The Sneaky Chef: September 2010
- The Sneaky Chef: August 2010
- The Sneaky Chef: June 2010
- The Sneaky Chef: May 2010
- The Sneaky Chef: April 2010
- The Sneaky Chef: March 2010
- The Sneaky Chef: February 2010
- The Sneaky Chef: January 2010
- The Sneaky Chef: December 2009
- The Sneaky Chef: November 2009
- The Sneaky Chef: October 2009
- The Sneaky Chef: September 2009
- The Sneaky Chef: July 2009
- The Sneaky Chef: June 2009
Hi Michelle,
You're not the first one to discover this. You've really got to go with fresh spinach, as frozen just won't work, and fresh baby spinach is best. You can find nice containers in most supermarket produce sections.
I don't know if you have access to Costco in your neck of the woods, but they have a great container of fresh baby spinach, prewashed, and you can't beat the price. I know that frozen is more convenient, sorry about that.
Keep up the good work!
With healthiest regards,
Missy Chase Lapine
The Sneaky Chef