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229:, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content.
210:(French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as
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to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g.,
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222:. The term "paste" is often used for purées intended to be used as an ingredient, rather than eaten.
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Common purées include apples, plums, and other fruits smashed or mashed for their juice content.
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Purées overlap with other dishes with similar consistency, such as thick
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Purées can be made in a blender, or with special implements such as a
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These fruits and vegetables are often served as purées:
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Cooked food that has been made into soft creamy paste
232:It is common to purée entire meals (without use of
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62:introducing citations to additional sources
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52:Relevant discussion may be found on the
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236:or other additives) to be served to
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586:. Hamlyn. 2000. p. 949.
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173:origin, where it meant in
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584:Larousse Gastronomique
367:), Georgian vegetable
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273:, descendant from the
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611:"Definition of PUREE"
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932:Culinary terminology
58:improve this article
753:Chemical/biological
927:Cooking techniques
264:borrowed from the
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129:Cauliflower purée.
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248:is often a mash.
169:. The term is of
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16:(Redirected from
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75: –
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69:Find sources:
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47:single source
43:This article
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717:Butterflying
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619:. Retrieved
617:. 2024-08-18
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487:buttersquash
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856:Deep frying
438:Cauliflower
356:lentil soup
324:Ful medames
163:apple sauce
114:August 2012
916:Categories
886:Rotisserie
876:Parboiling
785:Marinating
780:Fermenting
737:Julienning
722:Chiffonade
670:Mechanical
621:2024-08-20
593:0600602354
570:References
498:Taro purée
493:Sweet corn
328:fava beans
275:Old French
175:Old French
143:vegetables
84:newspapers
896:Sous-vide
851:Confiting
815:Sprouting
800:Seasoning
524:Guacamole
463:Pineapple
413:Arracacha
381:(a mixed
318:shellfish
256:The word
252:Etymology
246:Baby food
54:talk page
901:Toasting
891:Sautéing
881:Roasting
871:Grilling
841:Barbecue
820:Sugaring
790:Pickling
712:Brunoise
687:Kneading
677:Creaming
513:See also
478:Rutabaga
348:pea soup
338:chickpea
308:eggplant
262:loanword
238:toddlers
179:purified
846:Boiling
829:Thermal
810:Souring
805:Smoking
795:Salting
765:Brining
742:Mincing
702:Cutting
682:Juicing
549:Polenta
529:Mashing
473:Pumpkin
433:Cassava
418:Avocado
393:Pimento
202:gravies
183:refined
155:blended
151:legumes
98:scholar
73:"Purée"
866:Frying
836:Baking
775:Drying
770:Curing
732:Dicing
590:
534:Muesli
507:Tomato
489:, etc.
483:Squash
468:Potato
428:Carrot
423:Banana
397:olives
387:tomato
373:walnut
365:pkhali
361:Mkhali
354:soup,
344:Legume
334:Hummus
314:Bisque
266:French
242:babies
216:muesli
207:Coulis
200:) and
198:crèmes
194:creams
171:French
167:hummus
159:sieved
147:fruits
100:
93:
86:
79:
71:
760:Aging
697:Purée
692:Paste
544:Pesto
519:Gruel
453:Peach
443:Mango
408:Apple
389:soup)
375:paste
284:Latin
279:puree
270:purée
258:purée
212:gruel
190:soups
135:purée
105:JSTOR
91:books
18:Puree
588:ISBN
564:Saag
385:and
369:dips
352:bean
288:pūrō
234:salt
139:mash
137:(or
77:news
448:Pea
383:pea
214:or
181:or
165:or
157:or
149:or
60:by
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
