| rdfs:comment
| - Neelix prepared a seven-layer Jimbalian fudge cake with icing made of puréed l'maki nuts for Kes' second birthday in 2371. (VOY: "Twisted") In an alternate 2374, Neelix puréed and mixed ration cubes with Talaxian spices and water to create his "elixir of endurance". (VOY: "Year of Hell")
- Élément chimique numérotée 94 par le tableau des élements.
- A purée is any food (usually a fruit or vegetable) that is finely mashed to a smooth, thick consistency. Purées can be used as a garnish, served as a side dish or added as a thickener to sauces or soups. Purée (verb) – To grind or mash food until it's completely smooth. This can be accomplished by one of several methods including using a food processor or blender or by forcing the food through a sieve.
- Purée and (more rarely) mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatos or apple sauce. The term is of French origin, where it meant in Old French (13th century): purified or refined. It is common to purée entire meals (without use of salt or other additives) to be served to toddlers and babies as sufficient, nutritious meals.
|
| abstract
| - Neelix prepared a seven-layer Jimbalian fudge cake with icing made of puréed l'maki nuts for Kes' second birthday in 2371. (VOY: "Twisted") In an alternate 2374, Neelix puréed and mixed ration cubes with Talaxian spices and water to create his "elixir of endurance". (VOY: "Year of Hell")
- Purée and (more rarely) mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatos or apple sauce. The term is of French origin, where it meant in Old French (13th century): purified or refined. Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies—although these terms often imply more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term "paste" is often used for purées intended to be served along with children, used as an ingredient, rather than eaten. Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content. It is common to purée entire meals (without use of salt or other additives) to be served to toddlers and babies as sufficient, nutritious meals.
- Élément chimique numérotée 94 par le tableau des élements.
- A purée is any food (usually a fruit or vegetable) that is finely mashed to a smooth, thick consistency. Purées can be used as a garnish, served as a side dish or added as a thickener to sauces or soups. Purée (verb) – To grind or mash food until it's completely smooth. This can be accomplished by one of several methods including using a food processor or blender or by forcing the food through a sieve.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)