Purée

Purée is a culinary term that refers to the process of blending, grinding, or mashing food until it forms a smooth, creamy paste. The term is derived from the French verb purée, which means to purify or refine. Purées can be made from a variety of foods, including fruits, vegetables, and legumes. They are often used as a base for soups, sauces, and baby food.

History

The practice of puréeing food dates back to ancient times. Early civilizations would often mash or grind food as a means of preservation or to make it easier to digest. The modern concept of purée, however, is largely attributed to French cuisine, where it is used extensively in a variety of dishes.

Preparation

Purée can be made using a variety of methods. The most common method involves cooking the food until it is soft, then blending or mashing it until it reaches the desired consistency. Some purées, such as apple sauce, can be made by simply cooking the food and allowing it to break down naturally. Other purées, such as potato purée, require the addition of liquid, such as milk or cream, to achieve the correct texture.

Uses

Purées are used in a variety of culinary applications. They can be used as a base for soups and sauces, as a side dish, or as a component in more complex dishes. Purées are also commonly used in the preparation of baby food, as they are easy for infants to digest.

In addition to their culinary uses, purées are also used in the production of certain types of alcohol, such as vodka and brandy. The fruit or vegetable is puréed and then fermented to produce the alcohol.

See also

• Mash (food)
• Soup
• Sauce
• Baby food