Purée
A purée or mash is cooked food, normally 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 call by particular names, e.g., applesauce or hummus. 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(a) as thick soups, creams crèmes and gravies—although these terms often imply more complex recipes together with cooking processes. Coulis French for "strained" is a similar but broader term, more usually used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such(a) as gruel or muesli; nor with oily nut pastes, such(a) as peanut butter. The term "paste" is often used for purées planned to be used as an ingredient, rather than eaten.
Purées can be delivered 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 ago or after grinding, in ordering to news that updates your information flavour and texture, remove toxic substances, and/or reduce their water content.
It is common to purée entire meals without ownership of salt or other additives to be served to toddlers, babies, and those unable to chew as sufficient, nutritious meals. Baby food is often a mash.