The culinary dictionary. Passer is ...

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

Meaning and technology

So, what does it all mean? The culinary dictionary gives such a definition. Passer - it's to fry vegetables on different fats or vegetable oils at a temperature of 120 degrees to soften and then pass through a sieve or blender. However, in this formulation, much still remains incomprehensible.

In fact, the process itself looks like this. On a dry frying pan you need to heat up the vegetable oil, then add the finely chopped vegetables and fry them, stirring until they become soft. It is very important that the crust is not formed. Passer is not the same as frying. At the end of the preparation, they must be mashed in puree, for example, using a submerged blender.

For pasteurization, it is desirable to use oliveor sunflower oil. Unlike creamy it does not change the natural taste and aroma of vegetables. Not all products are subject to such heat treatment. Basically, for the pasting, use grated carrots, onions, turnips, tomatoes, cauliflower and beets. It is also customary to passering the flour. But here there are special features.

Passevka flour

Unlike vegetables, flour is frieddry frying pan with a thick bottom. It does not interact well with fats, and from this, its taste will deteriorate. There are several degrees of roasting - from slightly cream to brown. So, in a white cream soup, add only lightly roasted flour, and in a darker tomato soup-puree - already brown flour.

It is very important to correctly pass it. It actually looks like this. The flour should be stirred all the time, so that in the end it was evenly warmed and had a uniform shade. When passering, it should not form lumps and appear uneven in color. 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 "passer" by many chefsis often interpreted as roasting. However, unlike the latter, Passerings better reveals the taste and aroma of vegetables, while preserving their useful properties. In addition, such heat treatment does not imply completion to full availability. However, without it, a full-value soup can not turn out.