Purée: Difference between revisions

Revision as of 11:10, 15 February 2025

Purée

A purée is a cooked food, usually vegetables or legumes, that has been ground, pressed, blended, or sieved to the consistency of a creamy paste or liquid. The term "purée" is derived from the French word meaning "purified" or "refined." Purées are commonly used in cooking to create smooth textures and are often used as a base for soups, sauces, and other dishes.

Preparation

Purées can be made using a variety of methods, including blending, mashing, or using a food processor. The choice of method often depends on the desired texture and the type of food being puréed. For example, a blender or food processor is typically used for a very smooth purée, while a potato masher might be used for a coarser texture.

To make a purée, the food is usually cooked until soft, then processed until smooth. Additional ingredients such as butter, cream, or stock may be added to enhance flavor and texture. Seasonings such as salt, pepper, and herbs can also be included to taste.

Uses in Cooking

Purées are versatile and can be used in a variety of dishes. They are often used as:

A base for soups, such as tomato soup or pumpkin soup.
A sauce or accompaniment for meats and fish, such as apple sauce with pork or cauliflower purée with fish.
A filling for pastries or ravioli.
A component in baby food due to their smooth texture and ease of digestion.

Types of Purées

There are many types of purées, each with its own unique flavor and use in cooking. Some common examples include:

Vegetable purées, such as carrot purée, pea purée, and cauliflower purée.
Fruit purées, such as apple purée, pear purée, and mango purée.
Legume purées, such as hummus (chickpea purée) and refried beans.

Related Pages

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-'''Purée''' is a culinary term that refers to the process of blending, grinding, or mashing food until it forms a smooth, creamy paste. The term is derived from the French verb ''purée'', which means to purify or refine. Purées can be made from a variety of foods, including fruits, vegetables, and legumes. They are often used as a base for soups, sauces, and baby food.
+== Purée ==
-== History ==
+[[File:Cauliflower_puree.jpg|thumb|right|A bowl of cauliflower purée]]
-The practice of puréeing food dates back to ancient times. Early civilizations would often mash or grind food as a means of preservation or to make it easier to digest. The modern concept of purée, however, is largely attributed to French cuisine, where it is used extensively in a variety of dishes.
+A '''purée''' is a cooked food, usually vegetables or legumes, that has been ground, pressed, blended, or sieved to the consistency of a creamy paste or liquid. The term "purée" is derived from the French word meaning "purified" or "refined." Purées are commonly used in cooking to create smooth textures and are often used as a base for soups, sauces, and other dishes.
 == Preparation ==
-Purée can be made using a variety of methods. The most common method involves cooking the food until it is soft, then blending or mashing it until it reaches the desired consistency. Some purées, such as [[apple sauce]], can be made by simply cooking the food and allowing it to break down naturally. Other purées, such as [[potato purée]], require the addition of liquid, such as milk or cream, to achieve the correct texture.
+Purées can be made using a variety of methods, including blending, mashing, or using a food processor. The choice of method often depends on the desired texture and the type of food being puréed. For example, a [[blender]] or [[food processor]] is typically used for a very smooth purée, while a [[potato masher]] might be used for a coarser texture.
-== Uses ==
+To make a purée, the food is usually cooked until soft, then processed until smooth. Additional ingredients such as [[butter]], [[cream]], or [[stock]] may be added to enhance flavor and texture. Seasonings such as [[salt]], [[pepper]], and [[herbs]] can also be included to taste.
-Purées are used in a variety of culinary applications. They can be used as a base for soups and sauces, as a side dish, or as a component in more complex dishes. Purées are also commonly used in the preparation of baby food, as they are easy for infants to digest.
+== Uses in Cooking ==
-In addition to their culinary uses, purées are also used in the production of certain types of alcohol, such as [[vodka]] and [[brandy]]. The fruit or vegetable is puréed and then fermented to produce the alcohol.
+Purées are versatile and can be used in a variety of dishes. They are often used as:
+* A base for [[soup]]s, such as [[tomato soup]] or [[pumpkin soup]].
+* A sauce or accompaniment for meats and fish, such as [[apple sauce]] with pork or [[cauliflower purée]] with fish.
+* A filling for pastries or [[ravioli]].
+* A component in [[baby food]] due to their smooth texture and ease of digestion.
+== Types of Purées ==
+There are many types of purées, each with its own unique flavor and use in cooking. Some common examples include:
+* [[Vegetable purée]]s, such as [[carrot purée]], [[pea purée]], and [[cauliflower purée]].
+* [[Fruit purée]]s, such as [[apple purée]], [[pear purée]], and [[mango purée]].
+* [[Legume purée]]s, such as [[hummus]] (chickpea purée) and [[refried beans]].
+== Related Pages ==
-== See also ==
-* [[Mash (food)]]
 * [[Soup]]
 * [[Sauce]]
+* [[Blender]]
+* [[Food processor]]
 * [[Baby food]]
 [[Category:Cooking techniques]]
-[[Category:French cuisine]]
 [[Category:Food preparation]]
-{{food-stub}}