Description
Cooked food that has been made into soft creamy paste
Technical
A purée is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., apple sauce or hummus. The term is of French origin, where it meant in Old French purified or refined.
Sensory Profile
Aroma ()
Taste
Texture
Wine Analogy
Like the difference between a young, crisp Sauvignon Blanc (raw vegetables) versus an oaked Chardonnay (cooked purée)
Coffee Analogy
Similar to the transformation from bright acidic single-origin (raw) to a smooth espresso blend (puréed)
Perfume Analogy
Like top notes of fresh-cut grass versus base notes of cooked root vegetables
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced