cooking with puree'

cooking with puree'

cooking with puree'

The buzz wordthese daysis "All Natural", People just feel asafer when its all natural. Iknow from my own experience that you can tell the difference. Ionce made a Fennel Rubbed pork tenderloin with Citrus Sensation Sauce, and I used a citrus concentrate, the concentrate was a fresh frozen product from Perfect Puree' and it made the sauce perfect.

I have useddifferent brands including the expensive ones from France and they really don'tcompare to the one I use now. The great thing about puree is there versatility, you can use them to make all sorts of dishes such as fish and fowl, meat and desserts and beverages.

You can bake puree into casseroles, instead of using mushroom soup or tomato sauce a puree will add moisture and a creamy texture to casseroles and provide a nice change of pace. Try using puree as a light sauce or gravy with fish and poultry dishes or to add flavor to steamed dishes.

Did you know that you can use fruit pureeto replace some of the fat in baked goods?

You simply substitute a fruit puree ( most people use apple puree ) for about two thirds of the total amount of oil, butter or shortening in baked goods.

I have recipes available witheasy instructions that I would like to give to you just click on the link below and you will find many gourmet meals there as well as recipes for desserts using what I call the perfect puree You will also find that perfect puree can be used to make a refreshing frozen summer beverage.http://www.beverageartistry.blogspot.com

The Beverage Artistry line from perfect puree is for the bartender inmost of us, it offers many flavors likeRum Runner, Yuzu,Mojito, Mango and more, I use all of these items and I have never been a happier chef! Thanks,

Tom Canavino

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