Puree
Puree
Puree (/pyʊˈreɪ/; from French purée) is a type of food that has been blended, ground, pressed, strained or mashed into a smooth, creamy paste or liquid.
Etymology
The term "puree" originates from the French word "purée", which means "to purify" or "to cleanse". It was first used in English in the early 18th century.
Usage
Purees are often used in cooking to provide a smooth texture to dishes, such as soups, sauces, and baby food. They can be made from a variety of foods, including fruits, vegetables, and legumes. Some common types of puree include apple puree, potato puree, and tomato puree.
Preparation
To prepare a puree, the food is first cooked to soften it, and then it is blended or mashed until it reaches the desired consistency. Some purees, such as fruit purees, may be sweetened or flavored with spices or other ingredients.
Related Terms
- Mash: A similar preparation to puree, but often chunkier in texture.
- Soup: A liquid dish that often incorporates purees to create a smooth base.
- Sauce: A liquid or semi-solid food served on or used in preparing other foods, often made from purees.
- Baby food: Food that is pureed to a smooth consistency for babies to eat.
External links
- Medical encyclopedia article on Puree
- Wikipedia's article - Puree
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