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Technical

Pureeing

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Puréeing is turning a cooked or raw ingredient into a completely smooth, pourable consistency by processing it in a blender or food processor, or passing it through a sieve. Unlike mashing, it produces a finer, more uniform texture. It is commonly used to prepare soups, sauces, and baby food.

Where It’s Used

“Blend the boiled carrots until smooth to make a purée.”

Glossary

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M
Benzer

Mashing

Mashing is pressing a boiled or soft-textured ingredient with a fork, masher, or mortar to make it smooth or slightly coarse. It is often used with ingredients such as potatoes, avocado, and legumes. The process can be done by hand or with a mechanical masher.
T
Karsilastirma

Thickening

Thickening is the process of giving a liquid body by adding binding ingredients such as flour, starch, or egg yolk, or by boiling it to evaporate liquid. It is used in sauces, soups, and stews to reduce fluidity and make the texture thicker. The choice of thickener depends on the desired consistency and the recipe.
S
Teknik

Straining

Straining separates a solid-liquid mixture by passing it through a strainer or cheesecloth. It is used when draining boiled pasta and when preparing sauces or yogurt. The mesh size of the strainer determines how clear the result is.
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