Lexic.us

Definition of Puree

1. Verb. Rub through a strainer or process in an electric blender. "Puree the vegetables for the baby"

2. Noun. Food prepared by cooking and straining or processed in a blender.

Definition of Puree

1. Noun. A food that has been ground or crushed into a thick liquid ¹

2. Verb. To crush or grind food into a puree. ¹

3. Noun. A type of unleavened bread from India and Pakistan. ¹

4. Noun. A food that has been ground or crushed into a thick liquid (e.g. tomato sauce is generally a puree). ¹

5. Verb. (transitive cooking) To crush or grind food into a purée. ¹

¹ Source: wiktionary.com

Definition of Puree

1. to reduce to a thick pulp by cooking and sieving [v -REED, -REEING, -REES]

Lexicographical Neighbors of Puree

pure country pure ego pure finder pure imaginary number pure laine pure mathematics pure name pure names pure tone pureblood

pureblooded purebloods purebred purebreds pured puree (current term) pureed pureeing purees purely

purely and simply purely imaginary purely imaginary number purely imaginary numbers pureness purenesses pureplay purer pures purest

Literary usage of Puree

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"puree A LA CRECY— Stewed carrots with vegetables passed through a seive, ... Dilute the SOU puree in 2 qts. bouillon, allo'v it to boil, withdraw pan to ..."

2. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"Turban de Cailles a la puree de truffes. Proceed as above, using ten quails instead of seven, and serving with a puree de truffes (No. ..."

3. Domestic Science by Bertha J. Hoisington Austin (1914)
"Lesson XIV SPLIT PEA, LENTIL, OK BEAN puree, WITH CROUTONS Materials used: Class Rule \ c ... When tender, press through the puree sieve. 5. Heat again. 6. ..."

4. Laboratory Manual of Fruit and Vegetable Products by William Vere Cruess, Arthur William Christie (1922)
"Rinse but do not trim the moldy tomatoes and prepare from them puree of ... Determine the amounts of mold and of bacteria in the three lots of puree as ..."

5. The Royal Cookery Book: (le Livre de Cuisine) by Jules Gouffé, Alphonse Gouffé (1869)
"GREEN PEA puree Boil the peas in water; with 1 onion, and a seasoning of salt and sugar; when the peas are done, drain ; and press them through a tammy ..."

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