Fish for pureed/mushy stages?
- Replies 16
- Views 5k
- Created
- Last Reply
Top Posters In This Topic
-
Candace76 7 posts
-
Maisey 2 posts
-
lizonaplane 2 posts
-
PrincessPeach 2 posts
Popular Days
Most Popular Posts
-
https://cafedelites.com/balsamic-glaze/ Here is a link foe a recipe for balsamic reduction. You don't need to add sugar, but I add a pinch of salt. Good balsamic is all you need, and then you red
-
You can also buy balsamic glaze at the grocery store and trader joe's. It's exactly the same thing!
-
Ah I see. I think that’s a good idea in principle but I’d recommend looking up the nutrition in your balsamic vinegar first. There’s quite a lot of sugar in it when you condense it in a reduction, you
Posted Images
Featured Replies
Join the conversation
You can post as a guest; create a free account to track replies, follow topics, and be part of the largest weight loss surgery community.
I'm allowed to start fork-mashed white fish and tuna, but was told to mash them with something to keep them moist. Any ideas of how to cook white fish in some liquid that'll keep it moist? And what can I mash tuna with that is NOT mayo or dairy? I don't eat dairy and hate mayo more than words can express!