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Commons has
media related to
Puréed food.
Larousse Gastronomique. Hamlyn. 2000. p. 949. ISBN 0600602354. "Definition of
PUREE". www.merriam-webster.com....
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Tomato purée is a
thick liquid made by
cooking and
straining tomatoes. The
difference between tomato paste,
tomato purée, and
tomato sauce is consistency;...
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traditional dessert in
Fujianese cuisine and
Teochew cuisine. Made from
puréed taro and lard and
served on a flat plate, the
dessert is
normally topped...
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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...
- Also,
puréed diets are
often poorer in calories, protein, and
micronutrients than
regular diets. Most of the
foods on this diet can be both
puréed and thinned...
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thickness is a
matter of
personal preference. The
dough for
puréed potato latkes is
puréed in a food processor. This form of
latke is
easier to
shape and...
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Nesselrode Pudding,
which was in
vogue in the 19th century. A
sweet dessert of
puréed chestnuts p****ed
through a
sieve to make
vermicelli shapes—but
without the...
- this
version emphasizes the use of
fresh white peach purée and Prosecco. The
Bellini consists of
puréed white peaches and Prosecco, an
Italian sparkling wine...
- 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...
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melons are
usually pureed in a
blender prior to straining;
apples have to be
cooked first.
Depending on the
consistency of the
puree,
either a chinois...
