How to pronounce “puree”(noun) in English

fine purees. And we use so many purees at the restaurant.

So the celery root puree was very French, the agnolotti very Italian, and then he had a curry sauce.

and use a puree that we already have that we made out of coconut, the chili pepper, and the tamarind.

There's root vegetable purees on the bottom, and there's a cooked set.

And different purees have like different viscosities, I mean this is kind of what I'm looking for.

beautiful things of purees and - I, I always used to come home and buy a new piece of equipment after I'd been up visiting Julia -

that was stuffed with a celery root puree.

So we ended up just pureeing the cheese with water and making this thick puree that was kind of the consistency of cream cheese

It's an Italian tomato puree.

things when we made a puree we either had to put it in a blender which was the little Hamilton Beach or chop it and

custard that's made with a puree of black truffles.

in the production of Ivar a traditional red pepper puree now I'm working and able to support my

And then, it will turn into a puree.

And then we take some graham crackers and we'll blend them down into a puree that we like to call a ganache 'cause it represents a little bit more texture and body in the

And so, if you make one of these purees, you can also make these purees with more liquid, more water or chicken stock.

I'm pureeing and doing hot purees.

And then you've got a fruit butter, which is a fruit puree that has been cooked down slowly and over low heat over time, so that you

And then we actually use that water, that infusion with a black garlic and make a puree.

And I'm like, I can get you cans of pumpkin puree.

Make the puree.

chop it chop it chop it chop it and then pass it through cves to to make a puree that's how we did it back then so

And as you eat the dish, this canvas will stain with the colors of those purees and you have your own modernist bit of art

And then you could be like, oh, actually, instead of having this cauliflower couscous, we're going to have cauliflower with cauliflower puree, which

I say, "This was more Italian like a roast with the juice, or a puree of potato or whatever."

But you know it's just sort of a trial and error thing, you know, find a puree that you like.

They're really handy for making smoothies in the morning, and making vinaigrettes, they make soups, and purees, and all that sort of stuff.

We have a chapter in the back of the book with basics, where we have a lot of different purees for example.

So as I was saying, at the restaurant we like to do a lot of dishes based on purees and I'll talk about one dish we do right now.