Is it possible to burn/overcook a puree?

Joined Oct 5, 2012
Hi, I am planning on make a pumpkin beef soup/stew, wherein I roast some pumpkins and them puree them, using it as the base for the soup. I am planning to simmer some sort of beef in the pumpkin puree for a couple of hours probably. I was wondering if the extra cooking of this puree for a couple hours will degrade the taste or quality? Would it be better just to cook the beef in a different way and then add it to the pumpkin puree when it's done? I feel like that would lose some of the beef flavor though that would otherwise be imparted to the pumpkin puree. I also plan on adding some beef stock to it. Thanks for any info.


Staff member
Joined Jun 11, 2001
You're probably better off cooking the beef and then pureeing it after.
Joined Dec 9, 2010
this conversation could tie into your other post. but no puree i've ever made needed more than a half hour of cook time.  usually simmering whatever it is i want to puree, then puree, then adding seasonings, dairy products, and whatever. after this you want to heat it up but not really cook it anymore. even if you're using a bain-marie, at this point it can still burn pretty easily.
Joined Mar 19, 2009
Long cooking of a pumpkin puree (even more if it's oven roasted, which means it's dehydrated) is not a good idea. Better prepare a beef brown sauce and add it spoon by spoon to your taste.

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