I need some suggestions from you wonderful raw chefs out there (smile)!
I notice that when I make alfredo sauces, some desserts, anything with a nut base it comes out kinda “gritty”. I’m wondering if anyone has a cure for this?
For example I made, “Roshi’s badam ka halva (Indian dessert w almonds)” last night and it taste GREAT, but it had a kinda “gritty” taste. Now I did use milk pulp of almonds and brazil nuts (grounded) for the base, so I dont know if that made a difference.
So, How can I get smoother cheeses, desserts, sauces that are nut based? Thanks in advance!