- 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...
-
Tomato purée is a
thick liquid made by
cooking and
straining tomatoes. The
difference between tomato paste,
tomato purée, and
tomato sauce is consistency;...
- Taro
purée, also
known as taro mash or taro paste, (Chinese: 芋泥; pinyin: yùní; Pe̍h-ōe-jī: ō̍‑nî) is a
traditional dessert in
Fujianese cuisine and Teochew...
- A
Bellini is a ****tail made with
Prosecco and
peach purée or nectar. It
originated in Venice, Italy. The
Bellini was
invented sometime between 1934 and...
-
Purée Mongole, also
called Cream Mongole, is a
creamed split pea-tomato soup of
unknown origin; a
recipe for it was
printed in 1889. Po****r
during the...
- Mont
Blanc (or Mont-Blanc aux marrons) is a
dessert of
sweetened chestnut purée in the form of vermicelli,
topped with
whipped cream. It was
created in...
- A food mill (also
called p****atutto,
purée sieve, moulinette,
mouli légumes, p****e-vite, or triturator) is a food
preparation utensil for
mashing and...
- a type of soft
confectionery made by
whipping fruit and
berry purée (mostly
apple puree) with
sugar and egg
whites with
subsequent addition of a gelling...
-
Related ingredients are
tomato purée and
tomato paste, each of
which is
similar but
paste has a
thicker consistency.
Tomato purée and
tomato paste have FDA...
- A
puréed diet is
commonly used for
people who have
difficulty swallowing and
provides a
uniformly smooth consistency. Soft diets,
particularly purée foods...
