- The term "paste" is
often used for
purées intended to be used as an ingredient,
rather than
eaten immediately.
Purées can be made in a blender, or with...
-
Tomato purée is a
thick liquid made by
cooking and
straining tomatoes. The
difference between tomato paste,
tomato purée, and
tomato sauce is consistency;...
-
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...
- 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...
-
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...
- is a
French company producing and
marketing syrups,
liqueurs and
fruit purees,
primarily intended for
commercial use (hotels, restaurants, bars, etc.)...
- for example, is made from malt vinegar, yeast, and
vegetable and
fruit purees, pastes, and extracts. In the
United States,
Kikkoman brand sells a fruity...
- 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...
- and
spaghetti and meatballs, that get a
nutritional boost from
vegetable purees.
Deceptively Delicious was
featured on The
Oprah Winfrey Show,
became a...
- 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...
