Purée and (more rarely) mash are general terms for food, usually vegetables or legumes, that have been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid.
Purée
Origin: French
Sieved, liquidised or finely mashed raw or cooked food.
Purée
1. To press raw or cooked food through a fine sieve or blend in a food processor or liquidiser to produce a smooth mixture.
2. A smooth mixture.
Purée
Method of blending food or making food (usually fruit or vegetables) into a liquefied pulp (accomplished in a blender or food processor).
Beetroot purée recipe
Can I feed my baby beetroot purée?
Pink Urine? - There is no cause for alarm if, after eating beetroot, urine or stools appear pink.
For the celeriac purée, heat the butter in a pan over a medium heat. When the butter is foaming, add the celeriac cubes and season, to taste, with salt and freshly ground black pepper.
Butternut Squash Soup with Roasted Red Pepper Purée
Butternut Squash Soup with Roasted Red Pepper Purée 4 (97)
Filed under: Soups ...
Purée
To put food through a sieve, blender or food processor in order to produce a thick pulp.
Reduce
To boil down the volume of a liquid in order to concentrate the flavor.
Purée-To blend food together until it becomes completely smooth.
Cooking Terms Glossary Q-S
Reconstitute-Adding water to dried food to return it back to its original consistency.
Purée
Used to describe either the act of making a smooth sauce or paste from various ingredients or the final result.
Puy lentils ...
Purée: To mash or sieve food into a thick liquid.
Parboil: To partially cook food in boiling water for just a few minutes.
Quiche: A pastry shell that is filled with eggs, cheese, cream, meats, and vegetables.
purée: A smooth pulp
Q
quark: A salt free, soft cheese made from semi skimmed milk ...
Purée - A thick soup made from a pureed vegetable base. To finely blend and mash food to a smooth, lump-free consistency. You can purée foods in a blender, food processor, or food mill.
Purée
To convert food to a smooth, thick mixture by pressing it through a fine sieve or food mill. The food may also be blended in an electric blender or food processor until smooth.
Quick tips ...
Purée - A smooth and creamy preparation obtained by the use of a food processor, blender, or pressing cooked foods through a sieve.
Q ...
Purée garlic in a blender or food processor fitted with a steel blade. Add salt to garlic and process to a paste. Pat garlic paste in an even layer over top and sides of roast. Place bay leaves evenly over garlic.
purée: To mash or grind food into a paste by forcing through a food mill or sieve or by whirling in a food processor or blender. Finely mashed food also is called a purée.
a b c d e f g h i j k l m n o p q r s t u v w x y z ...
Purée until the mixture is well blended, and divide evenly among 6-ounce paper cups. Freeze until partially frozen, then insert popsicle sticks. Freeze until mixture is solid. For variation, replace all or part of the peaches with other fresh fruit.
Purée - To force or rub strain through a sieve or colander for a thick smooth sauce.
Render - To melt or free fat from tissues by heating in the top of a double boiler and covering, over hot water.
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Purée
1. Sieved raw or cooked food. 2. Thick vegetable soup which is passed through a sieve or an electric liquidiser
Puy lentils ...
Purée
A smooth pureed and strained liquid pulp usually slightly thick.
Ramekin ...
purée: mashed
Q
quenelle: dumpling, usually of veal, fish, or poultry ...
chestnut purée = chestnut puree = purée de marron Notes: Europeans use this to make everything from soups to stuffings to desserts. You can buy it either sweetened or unsweetened.
bake, mash, purée, steam or stuff, popular as ornamental
Storing
Winter squash can be stored at room temperature in a cool, dry place for a month or more. After cutting, wrap it tightly in plastic and refrigerate.
3 cans pumpkin puréed
18-ounces silken tofu
1 egg's worth of egg replacer
1 cup vegan sugar
2 tablespoons cinnamon
1 tablespoon nutmeg
2 teaspoon ground clove
1 cup vegan graham crackers
1/4 cup soy milk ...
A combination of puréed chickpeas with garlic, lemon juice, and usually tahini; used as an appetizer or sandwich spread.
Hydrogenation
The process of adding hydrogen molecules to carbon chains in fats and fatty acids.
passataPurée of Tomato. Also used to make sauces. If you pass chopped or whole tomatoes through a food mill or blend them you will get passata. Compare: concentrato di pomodoro.
Daal A purée of lentils, peas, and/or beans. Daal complements the main dish and serves as an essential protein supplement to meatless diets.
à la Conti: applied to dishes garnished with lentil purée, and, occasionally, with bacon
à la Crécy: applied to dishes garnished or prepared with carrots ...
Karidopeta: Single-layer, dark, moist nut cake (made with coarsely chopped walnuts or almonds) topped with a light honey/sugar syrup Pasta Flora: a lattice-topped tart filled with apricot purée Ravani: Golden yellow cake made with farina ...
To make a flavored lassi for approximately 4 people, purée 24 ounces of any type of canned fruit (include the juice) and combining it with 2 cups of yogurt that has been beaten until smooth prior to adding the fruit. The juices can be added as well.
Blood, or alternatively puréed liver, adds richness and color to brown sauces. Liver provides substantial thickening, while blood thickens only modestly. And it is finicky.
You then need to add some milk and butter (according to taste and waistline) and purée all ingredients. Use a potato-ricer for best results or a hand-held masher for possibly lumpy mash.
rehydrated, puréed and fried, which yields very spicy products. More commonly, they are just steeped in sauces or used in the powdered form. Ground chipotles are an excellent last-minute seasoning.
Gesztenyepüré (Chestnut Purée)
Gundel Palacsinta (Pancakes Gundel Style)
Kapros-Túrós Lepény (Curd Cheese and Dill Tart)
Kecskeméti Barackpuding (Apricot Pudding from Kecskemét)
Lekváros Bukta
Madártej (Floating Islands) ...
The original tapenade is a purée that stems from Provence, France and is used as a spread.
purées - vegetable soups thickened with starch
bisques are made from puréed shellfish or vegetables thickened with cream
cream soups may be thickened with béchamel sauce
veloutés are thickened with eggs, butter and cream.
More best soup recipes ...
It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed.
Buttercreams may contain powdered sugar, white granulated sugar, whole eggs, egg whites, egg yolks, unsalted butter, shortening, milk or cream, pastry cream, fondant, and various flavorings (extract, purée, chocolate, liqueur).
"From StarChefs. A note on fruit purées. There are several on-line companies that sell it but I don't use enough of it to order. What I do is use Fruit Chillers from DelMonte, my favorite being arctic strawberry. Hope this helps."
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According to the great writers on Provençal cuisine, there are three foundations to the cooking of Provence: olive oil, garlic, and the aromatic herbs, such as herbs de Provence or aromatic condiments such as pissalat, a purée of anchovies blended ...
Add this mix to a blender and purée. Strain shallots from liquid and then return liquid to the blender.
Ladles are long-handled utensils with deep bowls, handy for ladling stock, for serving soups, and for transferring soups to a food mill, blender, or food processor for puréeing.
See our selection of Ladles ...
It is a good squash to use in fish and meat stews, for soups, puréed in squash dishes, as a pie filling, or as a substitution for recipes requiring pumpkin or butternut squash.
Also used as a base for making ice cream. Consists of whole milk flavored with a vanilla bean, sugar and egg yolks. It is a rich sauce that can accommodate other flavors such as liqueurs, melted chocolate and fruit purées.
of foie gras has become a famous industry of Strasbourg and of Toulouse, France. The product is exported to all parts of the world in several forms—the esteemed pâté; foie gras au naturel, the plain cooked livers; a sausage; and a purée.
A thin purée of fruit sweetened with sugar.
Coupe
Ice cream topped with fruit and traditionally served in a stemmed glass or silver goblet.
Couscous
A grain-like hard wheat semolina that has been ground, moistened, and rolled in flour.
Bavarian Cream: Originally a cold dessert of egg custard stiffened with gelatin, mixed with whipped cream, and sometimes with fruit purée or other flavors, then set in a mold. Today, its used mostly as a filling for cakes and pastries.
 See also: Sauce, Cooking, Vegetable, Fruit, Cream
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