Re making a ganache glaze and the recipe says to “strain” it through a fine mesh strainer, or in RHC she states to “press through” the strainer… I don’t understand this. Even if you make the ganache just right, it’s going to be thick and opaque (hence the pressing) but what am I supposed to end up with once it’s strained? How thick will it be? does this take all the solids out of the glaze so we end up with something very thin and more like what I thought a “glaze” was?
I’ve hunted for a RLB ganache glaze video on youtube and didn’t find one. Would love to see this done. Perhaps another person has done a video about this.