- 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 main
difference between tomato paste,
tomato purée, and
tomato sauce is consistency;...
- type of
purée), and
making mashed potatoes or spätzle. A
metal sieve used with a
wooden spoon or
pestle may be
found more
effective for
puréeing fibrous...
-
boiling and
pureeing spinach. The
puree is then
mixed with sautéed
tomatoes and onions.
Grilled cubes of
paneer are then
added to the
puree.
Palak paneer...
- 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
smoothie is a
beverage made by
puréeing ingredients in a blender. A
smoothie commonly has a
liquid base, such as
fruit juice or milk,
yogurt or ice cream...
-
recovery systems, both of
which are
different processes. The
process entails pureeing or
grinding the carc**** left
after the
manual removal of meat from the...
-
rotational grater is a hand-operated
kitchen utensil designed for
grating or
pureeing small quantities of food. The
device consists of a
small metal drum with...
- 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
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...
