Culinary Dictionary. Passing is

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Modern cooking is not only an art, but also a whole science with its own terms and definitions. Increasingly, the conversation of chefs resembles spy encryption, and it can be very difficult for an ordinary person to understand them. However, this knowledge can be useful in a conventional kitchen. So, for the preparation of popular mashed soups, it would be nice to know what it is to sauté. This will help cook a delicious dish according to all the rules of French cuisine.

Meaning and technology

So, what does this mean anyway? The culinary dictionary gives such a definition. Sauteing is frying vegetables in various fats or vegetable oils at a temperature of 120 degrees until softened and then passed through a sieve or blender. However, in this formulation, much still remains incomprehensible.

In fact, the process itself looks like this. In a dry frying pan, heat the vegetable oil, then add the finely chopped vegetables and fry, stirring, until they become soft. It is very important that a crust does not form. Sauteing is not the same as frying. At the end of cooking, they must be crushed into puree, for example, using an immersion blender.

For sauteing, it is desirable to use olive or sunflowerbutter. Unlike cream, it does not change the natural taste and aroma of vegetables. It is customary to subject not all products to such heat treatment. Basically, grated carrots, onions, turnips, tomatoes, cauliflower and beets are used for sautéing. It is also customary to sauté flour. But it has its own peculiarities.

Flour sauteing

Unlike vegetables, it is customary to fry flour in a dry frying pan with a thick bottom. It does not interact well with fats, and this will ruin its taste. There are several degrees of roasting - from slightly creamy to brown. So, in a white cream soup, only lightly fried flour is added, and in a darker tomato puree soup, already brown flour.

It is very important to sauté it correctly. It actually looks like this. The flour must be mixed all the time so that in the end it is evenly heated and has a uniform shade. When passering, lumps should not form in it and an uneven color should not appear. It should be added to the soup after diluting it in a small amount of broth or water.

What is it for?

The meaning of the word "saute" is often interpreted by many cooks as frying. However, unlike the latter, sauteing better reveals the taste and aroma of vegetables, while maintaining their beneficial properties. In addition, such heat treatment does not imply bringing to full readiness. However, without it, a full-fledged puree soup cannot turn out.