because the fragments are usually denser than
the cell fluids, they end up sinking and
separating from the fluids. Heating without
stirring tends to speed this separation, because
the free water is able to flow and rise from the
bottom of the pot through the thicker particle
phase, and accumulate above it.
Some sauces and related preparations
aren’t meant to be suave and smooth; instead
the cook leaves some pieces of tissue intact to
highlight the texture of the fruit or vegetable
itself. Mexican tomato and tomatillo salsas,
unstrained cranberry sauce, and applesauce
are familiar examples.
Food Words: Puree
The word puree, meaning thoroughly
crushed fruits, vegetables, or animal tissue,
comes ultimately from the Latin purus,
meaning “pure.” England borrowed a form
of the French descendent, the verb purer,
which had both a general meaning, “to