On food and cooking the science and lore of the kitchen ( PDFDrive ) 1175
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becausethefragmentsareusuallydenserthan
thecellfluids,theyendupsinkingand
separatingfromthefluids.Heatingwithout
stirringtendstospeedthisseparation,because
thefreewaterisabletoflowandrisefromthe
bottomofthepotthroughthethickerparticle
phase,andaccumulateaboveit.
Somesaucesandrelatedpreparations
aren’tmeanttobesuaveandsmooth;instead
thecookleavessomepiecesoftissueintactto
highlightthetextureofthefruitorvegetable
itself.Mexicantomatoandtomatillosalsas,
unstrainedcranberrysauce,andapplesauce
arefamiliarexamples.
FoodWords:Puree
The wordpuree, meaning thoroughly
crushedfruits,vegetables,oranimaltissue,
comes ultimately from the Latinpurus,
meaning“pure.”Englandborrowedaform
of the French descendent, the verbpurer,
which had both a general meaning, “to
purify,”andaspecificone:todrainexcess
waterfrombeansandpeaslefttosoak.The
beans and peas would go on to be cooked
into a mush, and the consistency of that
mush appears to be the prototype of other
purees.
RefiningtheTextureofPureesCookscan
refinethebasiccoarsenessofpureesby
modifyingeitherthesolidplantparticlesor
thefluidthatsurroundsthem.
MakingthePlantParticlesSmallerThereare
several ways to make the plant particles as
fineaspossible.
Thepureeingprocessitselfisaphysical
crushingorshearingthatbreakstheplant
tissueintopiecesandliberates
thickeningmoleculesfromthem.
Blendersandmortarsarethemost
effectivetoolsforthis;foodprocessors
sliceratherthancrush.Producingafine
pureecantakesometimeevenina
