Crossword clues for puree
puree
- Whip in a blender
- Upscale mush
- Pulped food
- Prepare baby food
- Pea soup, e.g
- Mashed potatoes, essentially
- Make mushy
- Make into baby food, maybe
- Cookery verb
- Bisque, e.g
- Baby food's consistency
- Baby food, often
- Baby food-making blender setting
- Baby food consistency
- Whip or blend alternative
- Thick tomato liquid
- Thick fruit pulp
- Strained soup
- Strain in the kitchen
- Smoothie maker's blender setting
- Smooth blend
- Pulped fruit
- Prepare, as soft food
- Prepare, as pea soup
- Prepare, as chickpeas for hummus
- Prepare peas, perhaps
- Paste made by a chef
- One thing a blender can do
- Make pea soup
- Make paste
- Make into baby food, perhaps
- Make into baby food
- Make into a smoothie
- Make bisque
- Make baby pap
- Make applesauce, perhaps
- Make a mash of
- Liquidized substance
- Liquefy using a blender
- Liquefy in a blender
- Hummus or pea soup
- Gravylike soup
- Fruit mash
- Food prepared by blending
- Fine food
- Cuisinart option
- Chef's term for thinning
- Button next to mix, perhaps
- Blender specialty
- Blender setting that can turn something into mush
- Blended food
- Blend to a thick pulp
- Blend to a pulp
- Blend on high, maybe
- Blend of vegetables, perhaps
- Blend for an infant
- Baby food
- Baby food, usually
- Baby food or applesauce
- Baby food form
- Applesauce, e.g
- Blender setting for baby food
- Reduce to mush in a blender
- Use a food mill
- Thick soup, perhaps
- Blender button
- Baby food, typically
- Turn to mush in a blender
- Put through the mill?
- Process in a blender
- Food processor setting
- Baby food (whose name is an anagram of 55-Across)
- Turn into mush
- Canned pumpkin, e.g.
- Liquefy, in a way
- Make a mush of
- Strain to make?
- Food prepared by cooking and straining or processed in a blender
- Vichyssoise, e.g
- Thick, smooth soup
- Use a blender, in a way
- Vichyssoise, e.g.
- Blender yield
- Culinary blend
- Strained food
- Consommé's kin
- Strained serving
- Soup for junior
- Blender reading
- Thickened soup
- Blender product
- Sieved food
- Vegetable paste
- Sieved pulp
- Kind of soup
- Vichyssoise, for one
- Cookbook word
- Sieved soup
- A mash that is sheer ecstasy
- Soft food: clear opening for entrepreneur
- Smooth thick pulp
- Sieved food reduced to pulp
- Liquidised fruit/veg
- Baby food (whose name is
- Unblemished English apples, say, turned into pulp
- Whip up
- Put through a sieve
- Blender option
- Tomato product
- Reduce to a pulp
- Fruit pulp
- Put through the blender, in a way
- Put through a blender
- Pulped fruit or vegetables
- Make into mush
- Make baby food, perhaps
- Cuisinart setting
- Creamy concoction
- Blender output
- Setting for a blender
- You can set your blender on it
Longman Dictionary of Contemporary English
Douglas Harper's Etymology Dictionary
1707, from French purée "pea soup" (puree de pois, early 14c.), of uncertain origin, perhaps from past participle of purer "to strain, cleanse," from Latin purare "purify," from purus (see pure).
1934, from puree (n.). Related: Pureed.
Wiktionary
Etymology 1 alt. A food that has been grind or crush into a thick liquid n. A food that has been grind or crush into a thick liquid vb. To crush or grind food into a puree. Etymology 2
alt. A type of unleavened bread from India and Pakistan. n. A type of unleavened bread from India and Pakistan.
WordNet
n. food prepared by cooking and straining or processed in a blender
v. rub through a strainer or process in an electric blender; "puree the vegetables for the baby" [syn: strain]
Wikipedia
A purée (or mash) is cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce. The term is of French origin, where it meant in Old French (13th century) purified or refined.
Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies—although these terms often imply more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut 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 implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content.
It is common to purée entire meals (without use of salt or other additives) to be served to toddlers, babies, and those unable to chew as sufficient, nutritious meals.
Usage examples of "puree".
Amanda lost in a chocolate truffle reverie, thin sculpted shells of creme fraiche and gin and Grand Marnier and liquid cherries and raspberry puree, imagined tastes the sweetest.
Beauharnais with artichoke hearts and pommes de terre Berny, followed by a puree of sweet chestnuts with whipped cream.
I had a Creole tomato aspic with lump crabmeat and sorrel, a dozen Kumamoto oysters topped with sevruga caviar, a plate of braised veal cheeks so tender they dissolved in my mouth, and a miniature heart-shaped chocolate cake with a chocolate sphere full of raspberry puree somehow concealed in the middle.
Or, as the case may be, arugula, radicchio, confit of duck with gingered figs, shiitake mushrooms, sorrel salad, raspberry puree, fireworks, and John Philip Sousa.
There were slices of turkey with cranberry dressing, pureed squash, roast potatoes, succotash, and a basket full of tiny muffins with pieces of zucchini sticking out of them.
And wasabi mustard, which looked to me like the split-pea puree found in Lebanese restaurants.
Puree this mixture in a food processor or blender, or run it through a food mill.
Splenda, and guar or xanthan in a blender, and puree the whole thing together.
HAD BEEN its tail, and blood and fur began flying out of the blender as the tail was caught in the flying metal blades, causing leaping kitty to tread air for a half a second before falling awkwardly, and then the tail, minus three inches of shredded, pureed fleshy furry pulp, came loose from the grinding blades and the cat limped away at a speed that approached the sound barrier and Ooze heard its little voice trail away, declining in pitch as it accelerated away from its blended tail, and Ooze smiled broadly: he grew to LOVE that blender.
Every year the mountain McGillens sent thousands of the best Sweet Hush apples by mule wagon and train down to Doreatha, who stewed and pureed and spiced them into fillings for all manner of baked goods.
The bone splattered, the ethmoidal sinus ruptured into the olfactory bulb, which meant Les Pruel could no longer smell anything, and the copper-pointed slug did a wing-ding puree of the cerebrum taking the top of his head off like an eggshell surrendering to compressed air.
A wild-duck breast followed, flavored with a sweet sauce of chestnuts and white truffles, and a large onion baked on a bed of salt, scooped out and filled with white truffles, meat broth, pureed onions, and cheese.
The Grid and fucked and sucked and squirmed and squeezed and licked and swallowed and thrust and parried and pureed and mashed and diced and attacked and retreated and submitted and dominated and slapped and bled and drank and spit and twitched and quivered and slid and slopped, and, well, it was too much for the old synapses back home in the physical body, and they, well, they blew engines and tires and transmissions, they DIED, many of them, hundreds a day, and they were carted off, stiff and smiling -- most died smiling -- except those that had been CLAPPED: they died with their eyes open, twitching -- and the bodies were carted away by orderlies and dumped onto The Disposal Carriage, which moved briskly away like an airport escalator and carried the fleshy lumps behind a curtain where they toppled over the edge of The Ramp and down into a large vat.
Amanda lost in a chocolate truffle reverie, thin sculpted shells of creme fraiche and gin and Grand Marnier and liquid cherries and raspberry puree, imagined tastes the sweetest.
He took matters into his own hands, ordered Colchester oysters, steak Diane, and pureed .