- 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...
-
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...
-
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...
- is a
French company producing and
marketing syrups,
liqueurs and
fruit purees,
primarily intended for
commercial use (hotels, restaurants, bars, etc.)...
- 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...
-
chestnut purée in the form of
vermicelli served as a
mount or a ring, and
heaped with
whipped cream,
existed by the mid-19th century.
Chestnut purées have...
-
drinking regular milk).
Purees, however, do
teach baby a
motor pattern:
bring food in, move it back, swallow.
Learning to
ingest purees does not
prepare a...
- with
other savory foods such as meat, cheese, fish, caviar, foie gras,
purées or relish. Traditionally, canapés are
built on
stale bread (although other...
-
Depending on the
consistency of the puree,
either a
chinois (for the
softest purees), food mill, or drum
sieve (for the
hardest ones) can be used for straining...
