Puréed

Puréed describes food that has been processed into a smooth, homogeneous consistency. The process breaks down solids into tiny particles and often incorporates liquid to achieve a paste-like or liquid texture. Puréed foods are common in home cooking and food service, and they play a key role in infant nutrition and in meals designed for people with chewing or swallowing difficulties.

Common tools include blenders, food processors, immersion blenders, and sieves. The typical method is to cook ingredients until tender, then blend until smooth. Liquids such as stock, milk, or water are added to reach the desired consistency. For extra smoothness, purées may be strained through a fine sieve, or re-blended to remove remaining fibers.

Purées appear in many cuisines and can be made from vegetables, fruits, or grains. Potato purée (mashed potatoes) is a classic example, as are carrot, pumpkin, or pea purées. Fruit purées are used for sauces, desserts, and baby foods. Purées also serve as bases for soups, sauces, and thickening agents, often flavored with herbs, fats, acids, or aromatics.

Storage and safety: puréed foods should be cooled promptly and refrigerated, then eaten within a few days or frozen for longer storage. When dairy is involved, re-heating should be done carefully to prevent separation or spoilage.