Prep & Assembly
Purée
Process food into a perfectly smooth, uniform paste or liquid
Puréeing processes cooked or soft food into a completely smooth paste or liquid using a blender, processor, or food mill. It's the basis of velvety soups, sauces, and baby food. For the silkiest result, blend thoroughly and pass it through a fine sieve to catch any stray fibers.
Pureeing processes cooked or soft food into a completely smooth paste or liquid with a blender, processor, or food mill. It's the basis of velvety soups, sauces, and baby food. For the silkiest result, blend thoroughly and pass it through a fine sieve to catch stray fibers.
- Difficulty
- Easy
How to do it
- 1
Cook or soften the food first.
- 2
Process it with enough liquid to move freely.
- 3
Blend thoroughly until completely smooth.
- 4
Pass through a fine sieve for the silkiest finish.
Common uses
Tips & pitfalls
- A food mill removes skins and seeds as it purees — great for tomatoes.
- Vent the blender for hot purees so pressure doesn't build.
- Add liquid gradually; you can always loosen but not un-thin.
Good to know
- Tool
- Blender, food processor, or food mill
- Best for
- Soups, sauces, baby food, dips
- Cue
- Uniformly smooth, no lumps or fibers
Also called
puree · blend smooth
Dishes that rely on it
Related
Filter
Pass liquid through fine material to clarify out the smallest particles
Rice
Press cooked potatoes through small holes for fluffy, lump-free texture
Crush
Press or pound food to release oils and break it open
Roll Out
Flatten dough evenly with a pin to your target thickness
Flatten
Pound or press food to an even thickness for quick, uniform cooking
Shape
Form dough or mixtures by hand into their final form
Stamp
Cut neat, repeated shapes from rolled dough with a cutter
Pleat
Fold small tucks to seal and shape dumplings or pastry