Definition of Puree

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




2. Verb. Rub through a strainer or process in an electric blender. "Puree the vegetables for the baby"
Exact synonyms: Strain
Category relationships: Cookery, Cooking, Preparation
Generic synonyms: Rub

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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