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A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid.[1] Purées of specific foods are often known by specific names, e.g., apple sauce or hummus. The term is of French origin, where it meant in Old French (13th century) purified or refined.
Cauliflower purée.
Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies—although these terms often imply more complex recipes and cooking processes. Coulis (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 gruel or muesli; nor with oily nut pastes, such as peanut butter. The term "paste" is often used for purées intended to be used as an ingredient, rather than eaten.
Purées can be made in a blender, or with special implements such as a potato masher, 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.
It is common to purée entire meals (without use of salt or other additives) to be served to toddlers, babies, and those unable to chew as sufficient, nutritious meals. Baby food is often a mash.
The word purée in English is a loanword borrowed from the Frenchpurée, descendant from the Old Frenchpuree, meaning "made pure". The word can further be traced to the Latinpūrō.
Common puréesedit
Common purées include apples, plums, and other fruits smashed or mashed for their juice content.
Wikimedia Commons has media related to Puréed food.
^Larousse Gastronomique. Hamlyn. 2000. p. 949. ISBN0600602354.
February 16, 2024
purée, this, article, relies, largely, entirely, single, source, relevant, discussion, found, talk, page, please, help, improve, this, article, introducing, citations, additional, sources, find, sources, news, newspapers, books, scholar, jstor, august, 2012, p. This article relies largely or entirely on a single source Relevant discussion may be found on the talk page Please help improve this article by introducing citations to additional sources Find sources Puree news newspapers books scholar JSTOR August 2012 A puree or mash is cooked food usually vegetables fruits or legumes that has been ground pressed blended or sieved to the consistency of a creamy paste or liquid 1 Purees of specific foods are often known by specific names e g apple sauce or hummus The term is of French origin where it meant in Old French 13th century purified or refined Cauliflower puree Purees overlap with other dishes with similar consistency such as thick soups creams cremes and gravies although these terms often imply more complex recipes and cooking processes Coulis French for strained is a similar but broader term more commonly used for fruit purees The term is not commonly used for paste like foods prepared from cereal flours such as gruel or muesli nor with oily nut pastes such as peanut butter The term paste is often used for purees intended to be used as an ingredient rather than eaten Purees can be made in a blender or with special implements such as a potato masher or by forcing the food through a strainer or simply by crushing the food in a pot Purees 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 It is common to puree entire meals without use of salt or other additives to be served to toddlers babies and those unable to chew as sufficient nutritious meals Baby food is often a mash Contents 1 Etymology 2 Common purees 3 See also 4 ReferencesEtymology editThe word puree in English is a loanword borrowed from the French puree descendant from the Old French puree meaning made pure The word can further be traced to the Latin purō Common purees editCommon purees include apples plums and other fruits smashed or mashed for their juice content Baba ghanoush eggplant Bisque shellfish Ful medames fava beans Hummus chickpea Legume soups such as pea soup bean soup lentil soup Mkhali colloquially pkhali Georgian vegetable dips thickened with walnut paste Puree Mongole a mixed pea and tomato soup Pimento olives These fruits and vegetables are often served as purees Apple Arracacha Avocado Banana Carrot Cassava Cauliflower Mango Pea Peach Pickled cucumber Pineapple Potato Pumpkin Rutabaga Squash buttersquash etc Sweet corn Taro puree called 芋泥 in Teochew cuisine TomatoSee also editGruel Guacamole Mashing Muesli Peanut butter Pesto Polenta Potato masher Red bean paste SaagReferences edit nbsp Wikimedia Commons has media related to Pureed food Larousse Gastronomique Hamlyn 2000 p 949 ISBN 0600602354 Retrieved from https en wikipedia org w index php title Puree amp oldid 1193667912, wikipedia, wiki, book, books, library,
