Modern cooking is not only art,but also a whole science with its own terms and definitions. Increasingly, the conversation of chefs reminds spy encryption, and it can be very difficult for an ordinary person to understand them. However, this knowledge can be useful in the ordinary kitchen. So, for cooking popular soups, mashed potatoes would be nice to know what to stew. This will help to cook a delicious dish according to all the rules of French cuisine.
Value and technology
So what does this all mean?The culinary dictionary gives such a definition. Sauté - it is to fry vegetables in various fats or vegetable oils at a temperature of 120 degrees before softening and then passing through a sieve or blender. However, in such a formulation, much still remains incomprehensible.
На деле сам процесс выглядит так.In a dry frying pan, heat the vegetable oil, then add the chopped vegetables and fry, stirring until they are soft. It is very important not to form a crust. Seasoning is not the same as frying. At the end of cooking, they are necessarily ground in mashed potatoes, for example, using an immersion blender.
For steaming, it is advisable to use oliveor sunflower oil. Unlike cream, it does not change the natural taste and flavor of vegetables. Not all products are subject to such heat treatment. Basically, grated carrots, onions, turnips, tomato, cauliflower and beets are used for steaming. Also, it is customary to subject flour to sausage. But there are some peculiarities.
Flour sifting
Unlike vegetables, flour is usually fried ondry pan with a thick bottom. It badly interacts with fats, and from it its taste will deteriorate. There are several degrees of roast - from light cream to brown. Thus, only lightly fried flour is added to white cream soup, and brown flour is added to darker tomato cream soup.
It is very important to properly browse it.It actually looks like this. Flour should be stirred all the time, so that in the end it was evenly heated and had a uniform shade. When browning it should not form lumps and appear uneven color. Add it to the soup should be, after diluting in a small amount of broth or water.
What is it for?
Значение слова "пассеровать" многими кулинарами often interpreted as roasting. However, unlike the latter, browning reveals the taste and aroma of vegetables better while maintaining their beneficial properties. In addition, such heat treatment does not imply bringing to full readiness. However, without it can not get a full-fledged soup.
