full recipe and more at http://www.chefsteps.com/activ....ities/centrifuged-st

About this recipe:

One of the major differences between professional and domestic kitchens is the pros' ability to make purees that are silken smooth. Achieving such smoothness is the result of how well one can separate large particles from small particles: the smaller the particles, the smoother the puree. Classically, chefs rely on a gamut of filters (sieves, strainers, etc.) to separate particles by size. Another entirely different approach is to separate particles by density. Meet: the centrifuge. Though rare even in professional kitchens, centrifuges apply extreme g-force that causes heavier particles (solids) to sink and lighter particles (liquids) to float.

This recipe employs a centrifuge to separate pure strawberry juice from strawberry solids like seeds and pulp. The resulting strawberry liquid, viscous with pectin and intense in flavor, is a key ingredient in recipes like our fruit minestrone. Don't have a centrifuge? Don't worry. One can rely on osmosis and the age-old practice of lightly sugaring the berries, letting them sit, and watching clear juice be slowly released from the berries' cell walls. However, this process is slow, low-yielding and demands the addition of sugar. Another reason why—in most matters of particle separation—we prefer the clean, convenient, and time-saving centrifuge

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