The Guide To Making Insanely Smooth Purées Out Of Anything 

It’s a vitamix. You can purée a brick if you wanted to.

Thank you, my elderly mother has dysphasia (trouble swallowing) and this will help immensely!

This makes me want to make a carrot and yam puree... Update: I've pureed my spatula

3:05 “This is the secret to adding butter. . . You add it.” Joshua Weismann 2019

Getting ready to puree everything in my kitchen now.

I made a butternut squash puree and mixed it with crispy diced bacon and gorgonzola and I tell you what, bomb Italian stuffed pasta filling

Let's be honest... He made this video so he could flex his new Vitamix blender

2:49 i got scared like why's this man talking into my left ear?

Basically fancy adult baby food

THIS IS PERFECT! I can use this recipe for my students with special needs for our thanksgiving feast! Many of them can't eat much besides mashed potatoe type food due to the nature of their disabilities. This will give me a chance to share new foods with them in a quality recipe, besides just mashing it in a blender. This will be a wonderful experience for them. Thank you!

Dude that bnut squash trick blew my mind.

I love technique focused stuff. I feel like knowing a variety of techniques lets you have so much more freedom and lets you play around more confidently with your ingredients and ideas

if anything, I just want to recreate that beautiful spread of colors at the end and so ketchup, mustard, mayo, and wasabi it is then.

This is ABSOLUTELY what you should be continuing to do. Start going over how to use these purees with certain plating techniques. Show us how those Michelin star restaurants trick us into dropping $70 a plate by using certain visuals (microgreens ect...) That would be amazing!

You need to make the volumes more consistent, the intro is loud, the bulk of the video is quieter and the b roll and ending are loud again, the content itself is always good though

I like this! Great example and I’d like to add that passing your puree through a chinois will give an extraordinary texture to it.

Yes! More videos about things that fancy chefs make but that are actually pretty easy!!

This video was a must for a new content creator and home cook. 🔥

I legitimately need you to do a video on how to make mustard.

Literally just been binge watching your videos for the past hour. I love your content!

Does ketchup count as a puree?

Thank you!!! The company I work for is in the hospital and senior living centers... I cook for patients with medical issues and special diets.... Anything I can learn or level up on is a win for our patients. ground, chopped or puree meals is very common.These I find a challenge to plate and make look more appetizing when served due to the texture. I use molds but the meals still lack something...garnish is hard because of the texture and I can't place a solid food item on their plate. No matter what I seem to do the plate looks blah and common.... Again thank you!!! People don't think of medical diets and culinary going together...I want to bring the fine restaurant culinary quality to patients...so any trick or tip that any other chef can teach me I'm listening.

I love this video- my only wish is that you had included some ideas for what to use them for.

Iloveu mr!thankyou for teaching this.. i need this for my father who suffers stroke!

First of all, I'm 100% down with any and all tips and tricks videos. How do you decide when to go puree vs a mash?

I genuinely love Kerrygold unsalted butter. It's my go-to for when I'm making a dish with a significant amount of butter and when I lived closer to Carrefour it was all I'd buy. Thanks for this nice video.

A smooth puree without a fine mesh sieve? Impressive.

I appreciate this video. Thank you!! My son will be having hard palate repair in a few months and he needs to be on a liquid diet for three months post op, and I have never pureed a single thing in my life 🤦

...one of my top channels now! Thanks man! Stay true, have fun!

Just the recipes I was looking for. For my elderly dad. Thank you.

This content was 10/10. Now I can purée all day.

Thanks for the tips of fundamentals of a good puree! ...I've found this because I just tried to puree things for my 6mnth old..and it's still lumpy or glutenous, and it's probably because I'm not thinking of everything which you've highlighted! Now it seems like common sense, and I'm more confident to add water/fats and see where that lands me. Interesting to see about the the ice base and making it glossy. Thanks!

You have beautiful knives mate. Great fresh content and that's something rare in the cooking category.

I LOVE your technique-style videos!! Not only do you show us recipies, your technique-learning videos help my home cook self make meals that LOOK just as great as they taste. Share with us your restaurant knowledge!! Especially because Valentine's Day is coming and I want great I Instagram photos!!

Since you are not sure how interested we are, I just waned to let you know that this is absolutely fascinating to us (me). Thank you for sharing with us!

Thank you for making the video. I know that took time. Do you refrigerate the purée or leave it at room temperature until you use it for the meal. Also, can you save them for a meal a few days later. It is just my hubby and me, so a purée goes a long way, but I do like to cook fancy.

WTF playing with stereo Left Right 😂. Dude! Thanks, great video again! Except for the L R stuff LOL

This is going to infuse life into my current culinary rut. I’m totally going to purée vegetables this week. Thanks for sharing this!

The Guide To Making Insanely Smooth Purées Out Of Anything Step 1: Buy a vitamix me: SHUT UP AND TAKE MY MONEY

This information three years later still helps out a lot! Thank you for this!

Love the content, Joshua. I would love to see you expand on this topic a bit more (since I struggle with it a bit). When/how to plate and with what kind of stuff (puree, roasted red pepper sauce, salad greens on the bottom or top of a steak)?? What are the things that make a dish (stuff on a plate) from good to over the top both taste and presentation.

Thanks so much for putting the time in to making this video. I really enjoyed it and leaned a thing or two. 😀

When he squished the squash, I think my entire life came full circle

Thank you so much for this video. I already loved your channel, but this is life-changing. I have a GI condition that makes it very difficult to swallow food, so I’m learning how to puree my own foods that are still filling and nutritious. I’m going to try these out, including pureed meats with the technique you described.

I'm 100% interested in this content. Keep it comming because this channels is on 👌👌

This was awesome! My daughter is recovering from a surgery to remove a tumor. She suffered a stroke during the surgery. This is perfect for her to relearn how to swallow so she can eat. 👍👍👍

You can dehydrate the beats a bit to get a stiffer puree that bleeds les also mix with sour cream to get the pinkest food possible

Thank you ...you are the only one who knows what viewer needs

As an Irish man I would like to say thank you for choosing kerry gold. Though homemade Irish butters can be much better

You construct your videos very well, I always find them very entertaining and easy to watch, I’ve even done your ramen recipe, turned out excellent, I need to work seasoning ratios a bit I think but overall my entire family loved it. Keep up the great work!

hey Joshua, Thanks for the great Video! I have a question? how do you thicken your puree if its getting too thin? Does the Oil help with that? I love making purees! :) Celeriac Puree is awesome too! Best wishes from Germany

Very useful demonstration, good use of your Vitamix too!!

you made my headphones have a seizure 2:50

The leaves of cauliflowers taste amazing, thinly chop them and garnish over the puree, its amazing.

My brain when seeing the thumbnail: So we got some mustard, mayo and ketchup and some green stuff. Nice.

I subscribed because of this video! So thank you, and please share any knowledge you have in the kitchen.

Okay def going to purée onions and put that on everything 🤷🏻‍♀️

I’ve been looking for a fundamentals purée video exactly like this for sooooooooo long! Thank you 🙏🏼

Kerrygold is the only butter I use. Didn't know you were a Texas guy until I saw the HEB and Central Market products.

Hey thank you man. I like your videos and they are organized and easy to watch. I've not incorporated puree into my meals but now I'm ready to go.

I love grass-fed butter Kerrygold is what I get at home and it's amazing

I do like this content Josh. I’m a personal chef and whenever I’m cooking or coming up with recipes I like to watch cooking videos just to keep my brain moving and thinking about food

i don't know how to feel, they look like paint but also really appetizing paint 😳

Thanks Joshua, I appreciate these videos! as a novice it’s nice to expand my/ones arsenal!

could you blend/mix different vegetables/fruits together like habanero and butternut squash to add heat or change colors?

VERY HAPPY TO HAVE FOUND THIS VIDEO! Thank you!

Which one gives longer shelf life though;milk or chicken stock

You're my new favorite cooking channel

Turns out its just mustard, ketchup, mayonnaise, and some guac

Beets are also excellent when pickled! It's my favorite way to have them.

Mr Weissman, could you show how to make the thinnest Phyllo Pastry dough for a Ruffled Milk Pie?

This is awesome insight. One of my least informed areas of cooking. Will post a video soon an include a dope puree with this newly found knowledge. Much appreciated

Joshua, I'm so disappointed that you didn't take this perfect opportunity to tell us to Squash the Squash

Your content is sooooooo gooooood. Thank you for this vid, I was purposely searching for it. Easy to understand, quick videos that are always interesting and get me back to the basics when cooking. You're awesome man, I appreciate your channel.

I once had a vitamix. Trust me, it can puree even something as hard as wood.

Great videos im also a chef nice to see someone really breakingbit down for people the way you do keep up the good work

2:50 suddenly getting ur voice right in my left ear made me jump lol

A-YO, that Kerry Gold buttery goodness, YAS! Bruv, I adore your channel and commentary! You deserve more attention!

I am uncultured, so what exactly do you do with a puree

What kind of milk would you suggest for a plant based cauliflower puré? Thanks a lot❣️

me : out of anything ? me : out of anything . me : AnYThIng?! me : anything . me : humans ? me : i -

@Joshua W: Excellent tutorial...I learned a lot from your technique. I have received compliments from family & friends of how SMOOTH my purees have been. I have taken the purees to my test kitchen to create delicious savory "and" sweet tarts & pie fillings, as well. THANK YOU SO MUCH for taking the time to share your skills and knowledge with us! :-D

And butternut squash soup is basically an overly thin puree lol

Thanks for the video ☺️. I'll definitely be making the beat and cauliflower puree next week

2:19 my left ear just had a panic attack

Wow, finally a great informative video. Great quality and personality 👌

first step buy a vitamix

Absolutely AWESOME video. I wish you would have spent some time showing us how to use them or with what to use them.

Okay but now we need to know the fundamentals of sauces, i.e Pan Sauces, Resuctions, Au Ju's, etc.

I started making sweet potato puree for steaks and pork chop dinners recently. Now it's all my fiance wants to make as a side dish. Thanks for the tips!

Oh yeah, and don't forget to buy a 600 dollar blender :')

Thank you for sharing your knowlege, Josh, you are amazing!

You watched Good Eats back in the day,didn’t you?

I've been looking for a good puree video. My Mom has stomach cancer and can't eat her food regular and needs it to be soft. This is great!

In the beginning did you just try to pour a sealed oil bottle? 😂

for the super low starch veggies you can add in some starch, bleached corn flower can do good stuff but you can overdo it easily

"Purees Out of Anything" "first thing... pick a vegetable" :/

Awesome video. Thank you. Can i make this the day before and store it in fridge? Do i need to heat it up again or just let it come to room temperature?

1:43 KERRYGOLD FAM IS RIGHT HERE MAH BOI!

awesome. Thanks dude. Needed the beet puree for a vegan fois gras recipe