Puréeing is the processing of mostly xx foods to a homogenous mass, which is called purée. Depending on the original material different techniques of puréeing are used. The most common method to produce a purée is to use a hand or stick blender. The hand blender is only suitable for relatively liquid dishes such as soups or sauces. Vegetable or potato purée is produced by mashing the food with a masher or processing it with a press. Purées made from fruits and vegetables may also be rubbed through a chinoise, while garlicpaste is pounded in a mortar.

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