Sauteing is an intermediate culinary operation, the purpose of which is to
soften vegetables and improve their organoleptic qualities. The browning rules are very simple, but they should not be ignored. After all, the final appearance, taste and aroma of the main dish depend on how competently this process will be organized.
The first thing to note is that browning is not a synonym for frying, since it does not imply the formation of a golden brown crust on the surface of the food.
The purpose of this type of heat treatment is to extract the flavoring, coloring and aromatic substances contained in vegetables into fat.
Basically, sautéing is in oil, the amount of which must exceed the amount of oil normally used for frying.
The value of browning in cooking
Sauteing as an auxiliary (intermediate) operation makes the consistency of vegetables more tender, reveals their taste and emphasizes the natural aroma.
When browning, the plant materials and most of the nutrients are softened into oil, and then into the finished dish.
Vegetables processed in this way are used in cooking:
- soups, sauces and side dishes;
- dishes from meat, poultry, fish, mushrooms;
- salads, pies and pancake fillings.
Sauteed vegetables have a pleasant golden hue, they are better and faster absorbed by the body. Dishes with them become more tasty, healthy and appetizing.
Rules for browning vegetables
A variety of crops are suitable for browning: onions, carrots, celery, parsnips, beets, bell peppers, tomatoes, cabbage, zucchini, eggplants, etc.
Before starting heat treatment, vegetables must be chopped: cut into small cubes or thin strips, grated.
A suitable dish for sautéing is a saucepan or a thick-walled saucepan.
:
- The fire was moderate.
- And vegetables were not fried, but in oil.
Before adding the ingredients, the oil should be preheated to + 110 … + 120 ° C.
- 15-20% of the total mass of products.
The general rule is that vegetables should not be submerged / floated in fat, but semi-submerged in it. In the process of browning, they must be thoroughly stirred. You do not need to cover with a lid.
is determined by:
- softness and light ruddiness of vegetables without signs of roastiness / charring;
- the color of the oil - it will acquire a light caramel (orange) hue.
Sauteing is a gentle type of culinary processing, as it preserves the nutritional value of the food.
Sauteed vegetables can be used immediately, or they can be stored in the refrigerator as a semi-finished product.
Sauteing is of particular importance for onions: from it excess bitterness, it acquires an exquisite aroma.
Soups seasoned with browned root vegetables become more satisfying, their organoleptic properties and digestibility improve.
Not only sunflower and corn oil, but also beef lard, butter and ghee can be used as the fat for paking.
