Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Fine-dining kitchens pride themselves on their smooth, vibrant purées, which can be used as the foundation for all kinds of sauces, soups, and emulsions. But how do they do it? How do those bright-green broccoli purées stay so green for so long? How do those carrot soups become so smooth and silky?

The secret is hiding right in your kitchen cupboard: baking soda. And it all boils down to some simple chemistry.

By adding baking soda to your vegetables, purées stay bright and become silky smooth.

WHAT YOU’LL NEED:
Green vegetables, such as broccoli, leek tops, spinach, or parsley
Or, root vegetables, such as carrots, rutabagas, turnips, or butternut squash
Baking soda
Blender
Fine-mesh strainer (optional)

Tips & Tricks: The Secret to Smooth and Bright Purées