Wash lentils, fry a chopped onion. Cover lentils and onions with stock and simmer until soft. Add salt to taste and more stock. You can also add chopped carrot or tomato or peppers. Some people use minced ham in lentil soup to flavor it.
A puree is basically like a thick liquid form of the ingredients. Say you want a raspberry puree, you could simply put however many raspberries you need into a blender to form a puree.
pan fry poach pickle puree
To puree is to make a substance, usually a chunky liquid, into a smooth one. This is usually done with a blender. For example, you might puree a soup or a smoothie.
A fruit puree is a smooth mixture made by blending fruits until they are completely smooth. It is commonly used in cooking and baking to add flavor, sweetness, and moisture to dishes such as sauces, desserts, and baked goods.
Tamarind paste is made from the whole fruit, including the fibrous parts, while tamarind puree is made from just the pulp. Tamarind paste tends to be more concentrated and tangy in flavor, while puree is smoother and slightly sweeter. In cooking, paste is often used for marinades, sauces, and dressings, while puree is more commonly used in beverages and desserts.
Jams and preserves are thicker, made by cooking fruit, pectin, and sugar until the texture is almost a puree
The skin and seeds of the tomato are removed in a process called concasée. The pulpy flesh is then liquefied and strained.
Tamarind puree is made from tamarind pulp mixed with water, while tamarind paste is a concentrated form of tamarind pulp without added water. Tamarind puree is thinner and has a milder flavor, while tamarind paste is thicker and more intense in taste. In cooking, tamarind puree adds a subtle tanginess and can be used as a base for sauces and marinades, while tamarind paste provides a stronger sour flavor and is often used in smaller quantities to add depth to dishes.
Ingredients1 1/2 c Pink lentils3/4 ts Turmeric2 ts Salt5 tb Ghee6 lg Garlic clovesWash lentils. Place in a deep pot with the turmeric & 5 cups of water. Bring to a bol, stirring often. Reduce heat to medium-low & simmer for 15 to 20 minutes. Turn off heat & beat lentils with a wire whisk to smooth the puree. Stir in the salt. When ready to serve, simemr the puree till pi[ping hot. Heat the ghee in a skillet. When hot, add garlic slices & fry till they start to turn brown. Pour this over the lentil puree. Stir to mix & serve. Julie Sahni, Classic Indian Cooking
Some creative recipes that incorporate chestnut puree as a key ingredient include chestnut puree soup, chestnut puree-stuffed ravioli, chestnut puree and chocolate tart, and chestnut puree pancakes.
Some natural green food coloring options for baking and cooking include spinach puree, matcha powder, spirulina powder, and chlorophyll drops.
Tomato puree