What does the word sauté mean in cooking. Sauteing. Boil dough products in a small amount of water

New and incomprehensible words in a recipe usually intimidate beginners, especially when it comes to the kitchen.

Let's talk about obscure culinary terms used by cooks and cooks.
Today we will talk about passerovka.

Sauteing is the preliminary heat treatment of vegetables or flour in order to soften and obtain a homogeneous mass, which is used to prepare sauces, soups and side dishes.

Some novice cooks confuse sautéing with frying, but the main task of frying is to get a golden crust, and sautéing involves gentle and soft cooking of foods in oil.
Sauteed vegetables have a golden color and a delicate texture, they make ready-made dishes tastier, more aromatic and healthier, since carotene, which is converted into vitamin A in the human body, is absorbed much faster in oil.

Flour sauté: white, red, fatty and dry

Flour sautéing makes soups and sauces thick, smooth and elastic. In the process of browning, the flour loses its characteristic raw taste and aroma, and the wheat protein coagulates, so the flour does not form lumps and sticky mass after being added to the dish.

There are four types of flour sautéing - red and white, with fat or dry.

For red sautéing, flour is required not lower than the first grade, which must be fried in a pan or in the oven with a layer of no more than 5 cm, stirring with a wooden spatula, at a temperature of 160 degrees. When the flour crumbles well, getting a golden brown color and a nutty flavor, it is ready.

To obtain a white passerovka, the flour is fried at a temperature of 120 degrees to a light yellow tint.

Flour sautéing (red and white) can be cooked with or without fat (butter, vegetable oil or margarine) - first, the fat warms up well, then flour is added to it, and readiness is also determined by the degree of friability of the oil lump.

How to sauté vegetables properly

Carrots, beets, bell peppers, onions, tomatoes and roots are usually sautéed so that their characteristic odors become brighter and transfer their flavor to the food to which they will be added.
For this, a thick-walled pan (stewpan) or a saucepan without a lid is used. Vegetables should be finely chopped and dried, and the pan should be as hot as possible.
Next, it is necessary to heat the oil on it, checking the degree of readiness with a piece of onion thrown into it - if it jumps, the temperature is considered optimal.

The amount of fat should be 15-20% of the total weight of vegetables. Simmer carrots, beets or onions (the layer should be no more than 3 cm) over low heat for 15 minutes (tomatoes - no more than 5 minutes), stirring constantly so that each piece is constantly covered with oil.

Sautéing is considered ready after the fat has turned orange, and the juice from the vegetables has evaporated - while they should be soft and ruddy, but not fried. In the process of processing vegetables, their partial caramelization occurs, and since fat tends to absorb odors, browned vegetables exude a pleasant aroma and make soups especially rich, appetizing and tasty.

For sautéing, you can purchase a wok - a deep Chinese hemisphere-shaped frying pan or a special frying pan with a three-layer bottom, which provides the effect of languishing in a Russian oven, while maintaining the nutritional value and beneficial properties of the products. Sauteed vegetables and flour can be stored in the refrigerator as a semi-finished product.

Having mastered this method of food processing, you will always prepare bright, tasty and fragrant dishes without unnecessary hassle and time.
Everything ingenious is simple!

Sauteing

This type of frying is also auxiliary, like frying, but opposite to it. The purpose of sauteing is to gently, gently cook the product in oil. To do this, it is necessary that the oil does not burn, does not char the surface of the product, therefore, it is taken more than for frying, and the temperature and fire are made as low as possible. At the same time, they try to grind the product so that small pieces are better fried in non-hot oil. Finally, to further soften the process, sautéing is usually carried out not in pans, but in saucepans and saucepans. Most often, open minced meat or vegetables are sautéed, and from vegetables, usually onions or carrots for soup, side dishes, for fillings in pies.
Sauteing gives a golden color, delicate texture and does not lead to the formation of a crust, so characteristic of all fried foods. They are sautéed without a lid, stirring occasionally, and the products should be, as it were, semi-immersed in oil (the usual layer of oil for sautéing is from 0.5 to 0.8 centimeters, more often about 1 centimeter, not higher!).

. V.V. Pokhlebkin. 2005 .

See what "Passing" is in other dictionaries:

Short frying of finely chopped vegetables in a small (15-20% of their weight) amount of fat. When sautéing vegetables, they must be thoroughly stirred and ensure that each piece is covered with fat. In this case, there is a partial ... ... Culinary Dictionary

sauteing- me, cf. passer. specialist. Action by value ch. sauté. Flour sautéing. Lex. BASS 1: passer / nie ... Historical Dictionary of Gallicisms of the Russian Language

PAUTING- light frying of onions, flour, etc. Sauteing products is especially often used when preparing them for gravies and sauces, as well as for dressing various dishes ... The Concise Encyclopedia of the Household

Exist., number of synonyms: 2 heating (30) sautéing (2) ASIS Synonym Dictionary. V.N. Trishin. 2013 ... Synonym dictionary

sauteing- Frying certain types of products with fat at a temperature of 120 ° C in order to extract aromatic and coloring substances. Note Flour is also sautéed without fat at a temperature of 150 °C. [GOST 30602 97] Topics of services to the population Generalizing ... ... Technical Translator's Handbook

Frying onions Sauteing (from French passer to skip) frying vegetables in fat at a temperature of 120oC with the extraction of coloring and aromatic substances with fat. Sauteing is carried out until softening and then passing them ... ... Wikipedia

Pass and pass

Question

Which is correct: “passer” or “passer vegetables”?

The words passy/ rove and passerova/ be are different in meaning.

Passy/ rove (from French passer - to pass) - special: to support, prevent a fall or other accidents when performing acrobatic, gymnastic, circus exercises: pass the hoop, pass the hand under the back. There is also a word passer- the one who is engaged in passaging, insures.

Passerova/ be – special: fry flour, vegetables, roots before adding to broth, sauce, roast: sauté carrots, onions, vegetables.

Correctly

sauté vegetables, but pass the gymnast when performing an acrobatic number.

Distinguish

pass and sauté.

Dictionary of difficulties of the Russian language. Yu. A. Belchikov, O. I. Razheva. 2015 .

See what "pass and pass" is in other dictionaries:

sauté- (from French passer to skip some time; sometimes they write incorrectly to pass). Sauté finely chopped vegetables over medium heat in sufficient oil until soft, avoiding sudden browning and crusting or signs of… … Culinary Dictionary

sauté- passer. Fry flour, vegetables, roots before laying in broth, sauce, roast. BAS 1. Fry the meat and roots in oil to darken. Sl. pov. 1795. Pick leaves from a young tarragon, wash in cold water, dry on a napkin and put in ... ...

pass- I. PASSING I passer pass. circus. Support, prevent falls or other accidents when performing acrobatic, gymnastic, circus exercises. Pass the hoop. ALS 1. Assist the performer (at the right time ... Historical Dictionary of Gallicisms of the Russian Language

SAVE- (from French passer to skip some time; sometimes they incorrectly write “pass”). Sauté finely chopped vegetables over moderate heat in sufficient oil until soft, avoiding scorching or browning or signs of… … The Great Encyclopedia of Culinary Arts

Sauteing is one of the types of heat treatment of certain products (vegetables, flour) in order to give them a special taste, softness, uniformity.

What is called passerovka and why is it needed in cooking?

For the preparation of soups, borscht, main courses, sauces, side dishes, cooks often use sautéed vegetables or flour. Sauteing involves a short heat treatment of the ingredients, which is carried out on animal fat, vegetable oil, when it comes to vegetables. Flour can be sautéed both in oil and on the dry surface of a frying pan or cauldron.

How to saute vegetables

Most often, vegetables are sautéed - onions, carrots, peppers, tomatoes, garlic, parsley and celery roots, potatoes, beets. In the process of sautéing, they also acquire a delicate golden hue, a richer taste and aroma. Thanks to this procedure, vegetables soften, become more tender and even healthier. During sauteing, the valuable fat-soluble vitamin A (retinol), found in carrots and red bell peppers, dissolves in oil, so it is less destroyed and better absorbed by the digestive system.

Do not confuse the sauteing of vegetables and the frying process. Frying lasts much longer than sauteing, as a result we get a product with a ruddy dark golden crust, the volume of which has become noticeably smaller. Sautéing lasts just a few minutes, the vegetables look slightly cooked, juicy, soft, not fried. Despite the fact that the juice is partially evaporated, the vegetables should not be overdried. The oil in the process of passerovka will acquire an orange tint.

Before sautéing vegetables, you need to wash them, remove any remaining moisture from them, then chop into pieces or finely chop. Pour a sufficient amount of oil into a thick-walled pan or cauldron (at a ratio of 15-20 g of oil for every 100 g of vegetables). The oil must be very hot until bubbles appear, and then vegetables are put into the pan, the layer of which should not be thicker than 3 cm. After laying out the vegetables, the fire must be reduced and simmered with occasional stirring from 5 to 15 minutes (depending on the vegetable). Sauteing tomatoes requires a minimum of time, but for beets you need to allocate almost a quarter of an hour. Due to the unique property of fat to absorb odors, vegetable sauteing is enriched with a pleasant aroma, which, in turn, is transferred to the first and second courses, making them appetizing and rich.

Here are a few recipes where sautéing is done:
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How to sauté flour and types of flour sautéing

Some recipes for sauces and cream soups require the addition of sautéed flour. Thanks to flour, these dishes acquire density, a silky creamy texture, a homogeneous structure without lumps, pleasant elasticity, and a noble taste. In the process of sautéing, the flour loses its fresh raw taste, wheat protein coagulates, so after adding sautéed flour to soup or sauce, the liquid will not be sticky and viscous.

Flour is sautéed in two ways - fatty and dry. For a fatty method, you need butter, vegetable oil or margarine. The fat should be well heated, then flour is placed in it and sautéed with constant stirring until the flour acquires a golden hue and the oil lump becomes crumbly. Dry sautéing is carried out without adding oil, in a dry frying pan or in a cauldron.

Also, the process of browning flour is divided into two types - white and red. Flour with white passerovka is fried to a light golden hue, or it can be calcined on a baking sheet in the oven at a temperature of 110-130 degrees. Red sautéed flour is characterized by a darker golden-brownish color, rich nutty flavor. This flour is sautéed in a pan for longer, and if in the oven, then at higher temperatures (an average of 160 degrees). It is advisable to choose flour not lower than the first grade for sautéing. Put a layer of flour no thicker than 4-5 cm on a frying pan or baking sheet. In the process of sautéing, do not forget to stir the flour with a wooden spatula or spoon.

What dishes are better to choose for sautéing?

A thick-walled cauldron without a lid, a frying pan with a double bottom or a wok are suitable for sautéing. It is in such dishes that your vegetables and flour will not burn, but will slowly and carefully languish, as if in an oven.

Did you know?

Many of us often confuse two completely different concepts - "pass" and "pass". The concepts sound almost the same, however, in the first case, the stress falls on the sound “a” in the last syllable, and in the second case, on the sound “and” in the second syllable. And in spelling, the difference is only one letter. So which would be true, "E" or "I"? If you turn to dictionaries, you can find a completely exhaustive answer. "Sauté" means a method of thermal cooking of vegetables or flour. But they say “pass” when they mean performing a circus trick with support, thanks to which a person’s fall is prevented.

In conclusion, I would like to note that browned products are perfectly stored, so they can be prepared in advance for future use, placed in the refrigerator and used within a week if necessary. We wish you to easily master all the culinary wisdom and always cook the most delicious and unique dishes!

Each of us is familiar with culinary failures - sticky pasta, meat that most of all resembles a piece of old rubber, unbaked pies and a million more "masterpieces" that make you disappointed in your own abilities.

We have collected for you some typical mistakes of novice cooks, getting rid of which you will turn into a culinary guru. At least they should.

Rinse the pasta

Rinsing the pasta with cold water after cooking can make any Italian faint - after all, valuable starch remains on its surface, which helps the sauce to be better absorbed. Moreover, Italian housewives use the water in which pasta was cooked to dilute sauces that are too thick.

Cooking tomatoes along with other vegetables

One of the most common mistakes novice cooks make is putting tomatoes in a dish along with potatoes, carrots, and other vegetables. The acid in tomatoes slows down the cooking process of other vegetables, which can take longer to cook. For the same reason, vinegar is added to dishes when the dish is almost ready to be served.

Salt the broth at the beginning of cooking

Everything is very simple here - if you salt the broth at the very beginning of cooking, then there is a risk of getting a very salty dish, since the water will boil away during cooking. By the way, the secret to a delicious broth is to put the meat in cold water. But if you plan to cook excellent meat, then the water intended for cooking it should boil.

Use a blender for mashed potatoes

A blender, of course, is a great helper in preparing a lot of dishes, but not when it comes to mashed potatoes. The most delicious “crushed” is obtained if you make it the old fashioned way, with the help of a pusher, and then beat with an ordinary fork. By the way, professional chefs carefully drain all the water in which the potatoes were boiled, and even dry them right in the pan.

Use too little or too much spices

Chefs have a joke that an undersalted dish is much worse than an oversalted one. The same applies to any seasonings and spices - their lack can affect the quality of the dish, literally depriving it of taste. But it’s not worth putting all the spices that just show up on the shelves - “over” in this case is just as bad as “under”.

Putting a lot of toppings on pizza

At first glance, it may seem that the more toppings in the pizza, the more beautiful and tastier it turns out. However, this is not the case - when preparing pizza, it is better to strictly adhere to the amount of ingredients indicated in the recipe. So you can get a crispy dough that will not sag and will give you the opportunity to eat pizza with your hands - just like they do in her homeland.

Boil dough products in a small amount of water

Pasta, dumplings, dumplings and other dough products must be boiled in plenty of water. If there is not enough water, then the dough risks turning into a paste, and then instead of an appetizing dish, you will get something that least of all resembles delicious food. In addition, pasta or dumplings will stick not only to each other, but also to the walls of the pan, and washing it, you see, is still a pleasure.

Shred the onion ahead of time

Finely chopped onion becomes bitter very quickly, so dishes with it also begin to taste bitter. The same thing can happen if you cut an onion with a dull knife. Therefore, you need to chop the onion right before laying it in the dish and only with a sharp knife.

Cut steak meat along the grain

Even the best meat can be successfully turned into a real "shoe sole" if cut along the grain. When frying, such pieces will shrink and become very tough. To avoid this, the meat must be cut across the fibers - then it will not change its shape during cooking and remain soft.

Extinguish soda with vinegar

Despite the fact that our grandmothers used this technique, there is no practical sense in it. When quenching, all the carbon dioxide, which was supposed to give the dough airiness, goes into the air, but the soda, which remained outstanding during this chemical experiment, is responsible for raising the dough. In one of the old recipes, to give the dough airiness, it is recommended to use the following technique: dissolve a spoonful of soda in 1/4 cup of water, and a teaspoon of citric acid in another glass with the same amount of water, and then add to the dough.

Bake potatoes immediately after slicing

Agree, baked potato wedges with a crispy crust look very appetizing. On the picture. In practice, it is very difficult to achieve such a crust. However, if you soak the slices for a couple of hours in cold water before putting them on a baking sheet, then the excess starch will go away, and after baking, the potatoes will look exactly like on the pages of culinary magazines.

Boil vegetables for a long time

Even if you are not a fan of al dente dishes, it is worth remembering that all green vegetables, such as broccoli or spinach, do not tolerate long cooking. Therefore, for their preparation, such a culinary technique as blanching is used - a short-term heat treatment in boiling water. The duration varies from 2 to 5 minutes and depends on the selected vegetables. This method of cooking will not only preserve their taste and color, but also minimize the loss of vitamins.

Saute onions and carrots at the same time

One of the most common mistakes when creating a soup saute (which is mistakenly called a "sauté") is putting onions and carrots in the pan at the same time. In fact, first of all you need to put the onion, wait until it starts to become transparent, and only then add the carrots. The secret is simple: contrary to popular belief, the onion takes longer to cook, and when it burns, it acquires a bitter taste, which is transferred to the dish.

Skip sugar when preparing savory meals

This, of course, is not about adding sugar to the soup in the proportions used to make jam. However, a small pinch of sugar in borscht, hodgepodge, goulash, or other dishes - especially those containing sour ingredients like tomatoes - can improve the taste qualitatively. By the way, this rule also works in the opposite direction - a pinch of salt in sweet dough dishes gives baked goods a richer taste.