In the nearly 10 years we have been working with our patients and customers, the most common questions remain. I think we spend as much time discussing the best way to answer these as we do coming up with new ideas. I will try to answer these simply however, I do think we need to dedicate a page to this and we will work on this in the near future.
pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed
pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed
pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed
pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed pureed
- How do I puree foods?
- How do I puree foods that taste good?
- Where can I buy your meals near me?
- Are your meals really pureed?
- Does the food have to be completely smooth to be pureed?
- Are your foods molded?
I think we spend as much time discussing the best way to answer these as we do coming up with new ideas. I will try to answer these simply however, I do think we need to dedicate a page to this and we will work on this in the near future.
To begin with, pureed meals are not as simple as putting things in the blender, food processor, or using a bullet. We too watch the video's, experiment with all kinds of home equipment (yes, some can break the bank), and sample everything out there. We know it's tough. We all want our favorite things to eat and often the smell, taste and texture are part of the event of dining. Some say you begin eating with your eyes, I think it's the smell. So that in mind, no, we don't mold our meals. We don't want to use a starch (any starch) that will take away a lot of the flavor and smell and once the shape is stirred to distribute heat, it's a mound of color and taste not familiar to it's origin. We want our carrots orange, our peas a beautiful green and our meat to smell as good as it tastes, yes pureed.
You can puree your own meals knowing some food items are easier to get to a nice smooth texture. Root vegetables, fruit without skin or seeds, some cereals that have been soaked in a whole milk or yogurt. Meat is another thing. Our rule of thumb is the longer you can bake a meat in juices, vegetables the better to start (crock pot style). We also recommend to start with small cubed meat and vegetables and whatever liquid you use to puree be as thick as possible. You will have more success but realize some failure and waste. Our machines are industrial size and sharpness so meat is done quickly here, after they have been prepared in very large skillets/pots. This is the same for the vegetables and pasta's. I hate to say it, but it's a science. If you have a way that you've found successful, please share.
We continue to discuss retail to get our meals to you where you shop. Again, pet food in textures and in the coolers and frozen food section, a bit of reluctance to add textured adult meals. We are working on it and hope to have some good news soon. Please talk to your retailer and let them know you need it along with an estimated 17 million other Americans (and counting).
We will continue to answer these questions throughout the week. If you have any comments or questions you want to add, please contact us. I know it's a lot to begin with, but we will continue to work with you to help how we can.
Next week we will start having our "Guest" bloggers. We have 11 individuals including Medical Doctors, Registered Dietitians, Speech Pathologist, and Caregivers. We hope this small series will help you feel connected and encourage your input and feedback. Let us know if there are issues concerning you and we would love to include that in the discussions.
As always, have a great week and enjoy! Sue
puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed
puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed
puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed
puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed
puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureedpuree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureedpuree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed
puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed puree pureed
Published: 08/21/2016 12:56 PM
