purée

Traductions

• anglais

  Auteur : Office québécois de la langue française, 1983

  Notes :

  Any kind of food, whether from the animal or the vegetable kingdom, can be reduced to a purée after having been cooked. According to the uses for which they are intended purées are made of varying consistency. Those to be served as a vegetable or a garnish are kept to a thickish consistency; those meant to make soup are kept rather lighter. Some vegetables, being too watery to make a sufficiently thick purée, have a complementary thickening ingredient added to them, most frequently another more floury vegetable, a cereal or a thick sauce. Meat purées of all kinds and fish purées have the addition of sauce, brown or white according to the nature of the purée and well reduced. The use of a kitchen blender greatly facilitates the making of purées.
  
  In the case of a potato purée, the most usual term used is mashed potatoes.

  Terme :

  1. purée

  Terme associé :

  1. mash