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A puréed diet is a texture-modified diet in which all foods have a soft, pudding-like consistency. This diet is recommended if you have a health concern or injury that prevents you from eating solid foods because you are unable to chew or digest normally.
These foods are: Vegetables and fruits with skin or seeds that are hard to puree such as raspberries or blackberries, pineapples. Dried fruits such as coconut or raisins. Nuts and seeds such as walnut, almonds, peanuts. Chips, corns or popcorn.
Tips for adding more calories to your diet. If you aren’t on a low-fat diet, add sour cream, half and half, heavy cream, or whole milk to your foods. You can add it to mashed potatoes, sauces, gravies, cereals, soups, and casseroles. Add mayonnaise to your eggs, chicken, tuna, pasta, or potatoes to make a smooth,...
powder to pureed food, milkshakes, and puddings. Add butter, jelly, honey, sugar, or syrup for more calories in pureed food. Some Foods are Difficult to Puree This handout includes a list of foods that puree very well. But some foods do not puree well. These include breads, cakes, cookies, muffins, biscuits, or other crumbly foods.
Ideas for a Pureed Diet Meat and Protein Sources. Moist beef, chicken, tuna, ham, eggs,... Beverages and Nutritional Supplements. Milk and milkshakes, yogurt smoothies, juice, coffee, tea,... Starches, Breads and Grains. Your pureed diet can also include starches, breads and grains. Fruits and ...
Made with real chicken, and featuring a bold roasted chicken flavor, this taste-tempting puree is seasoned with spices including garlic, onion and paprika.
denjang, a fermented bean paste Miso This is a list of notable food pastes. A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often spicy or aromatic, prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are curry pastes, fish pastes, some fruit preserves, legume pastes and nut pastes. Purées are food pastes made from already cooked ingredients, as in the case of cauliflower purée, or raw, as in the case of apple purée.
Panna cotta with a strawberry coulis Preparation of a strawberry coulis A coulis ( ; French) is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples or Key lime pie.
Cauliflower purée. A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus. The term is of French origin, where it meant in Old French (13th century) purified or refined. Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies—although these terms often imply more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term "paste" is often used for purées intended to be used as an ingredient, rather than eaten. Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content. It is common to purée entire meals (without use of salt or other additives) to be served to toddlers, babies, and those unable to chew as sufficient, nutritious meals.