Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
7 hours ago, Chocoguyin Pemby said:I love YUZU!!! Is it just my frozen yuzu puree - it's like a block of ice and super hard to chip off. not like my other purees at all. Is this normal for yuzu? TIA
I used valrhona yuzu inspiration here.
With frozen purées, I tend to thaw them first - at least partially - rather than chipping at ice blocks 
7 hours ago, Chocoguyin Pemby said:I love YUZU!!! Is it just my frozen yuzu puree - it's like a block of ice and super hard to chip off. not like my other purees at all. Is this normal for yuzu? TIA
I used valrhona yuzu inspiration.
