What Is Pureeing?
Pureeing means blending a food until it's completely smooth, with no visible chunks, pieces, or fibers left, usually in a blender, food processor, or with an immersion blender.
More detail
The goal is a uniform consistency, pourable to thick depending on the ingredient's water content, a pureed mango is roughly the texture of a thick smoothie, while a pureed vegetable soup base can be closer to a paste before liquid is added back. Fibrous ingredients sometimes benefit from straining the puree afterward to remove any stringy bits a blender didn't fully break down.
Where it's used
Used for smoothie and ice cream bases (like mango puree), soups, sauces, and baby food, anywhere a recipe wants a uniform, chunk-free texture rather than distinct pieces.
Substitutes
A blender or food processor both work; for a small amount, a fine-mesh sieve and the back of a spoon can push a soft ingredient through by hand, though it takes longer.
FAQ
Do I need a special blender to puree food?
No, a standard countertop blender, food processor, or handheld immersion blender all work. An immersion blender is convenient for pureeing directly in a pot of soup without transferring hot liquid to a separate blender.
Why is my puree still a little chunky?
Usually the pieces going in were too large or too firm to begin with. Cutting ingredients smaller first, or cooking them until fully tender before blending, gives the blender less work to do.
