Modern cooking is not only art, but also a whole science with its own terms and definitions. More and more often, the conversation between chefs resembles spyware encryption, and it is very difficult for an ordinary person to understand them. However, this knowledge can also be useful in ordinary kitchens. So, for the preparation of popular mashed soups, it would be nice to know what to passer. This will help to cook a delicious dish according to all the rules of French cuisine.
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So what does this all the same mean? The culinary dictionary gives such a definition. Passer is frying vegetables on various fats or vegetable oils at a temperature of 120 degrees until softened and then passed through a sieve or blender. However, in such a formulation, much remains incomprehensible.
In fact, the process itself looks like this. In a dry frying pan, you need to heat the vegetable oil, then add the finely chopped vegetables and fry, stirring, until they become soft. It is very important that the crust does not form. Sautéing is not the same as frying. At the end of cooking, they are necessarily crushed in mashed potatoes, for example, using a submersible blender.
For sautéing, it is advisable to use olive or sunflower oil. Unlike creamy, it does not change the natural taste and aroma of vegetables. It is customary to subject not all products to such heat treatment. Mainly for gassing use shredded carrots, onions, turnips, tomato, cauliflower and beets. It is also customary to subject flour to flour. But there are some peculiarities.
Flour flour
Unlike vegetables, flour is usually fried in a dry pan with a thick bottom. It interacts poorly with fats, and this will ruin its taste. There are several degrees of frying - from slightly creamy to brown. So, only slightly fried flour is added to the white cream soup, and brown flour is added to the darker tomato puree soup.
It is very important to passer it correctly. It actually looks like this. Mix the flour all the time, so that in the end it is evenly warmed up and has a uniform color. During passerization, lumps and uneven color should not form in it. Add it to the soup should be, previously diluted in a small amount of broth or water.
What is it for?
The meaning of the word “sauté” by many culinary experts is often interpreted as roasting. However, unlike the latter, passerving better reveals the taste and aroma of vegetables, while preserving their beneficial properties. Moreover, such heat treatment does not imply bringing it to full readiness. However, without it, a complete puree soup cannot be obtained.