What is not a step in the cooked juice method?

The cooked juice method is a technique used primarily in pastry and dessert preparations to thicken fruit juices and create a sauce or filling. The key steps involved typically include boiling the juice to achieve the necessary temperature for thickening, incorporating starch to provide the desired consistency, and stirring the mixture until it thickens properly.

In this method, boiling the juice is the first critical step, as it activates the starch when added. After the starch is sifted into the boiling juice, stirring continuously ensures that the mixture thickens evenly without forming lumps. Once the desired thickness is achieved, flavorings can be added to enhance the taste.

The suggestion that sifting the starch into the boiling juice is not a step in this method highlights a misunderstanding of the process. In fact, it is essential to incorporate the starch properly to achieve the correct texture. It is typically done while the juice is boiling to ensure that the starch hydrates optimally and develops the right thickness. Thus, in context with the actual procedure, sifting the starch into the boiling juice is a necessary step, ensuring a smooth and well-integrated mixture.