Passevrovka is a culinary process
There are several terms in cooking that do notalways understandable to the novice home cook, just entered this fertile path. In complex and simple culinary recipes, the word "passer" is often found. This is one of these ways of preparing the product, which requires more careful consideration. What is it - frying, stewing, or some other process of heat treatment of a dish (usually one of its ingredients)? Let's understand together.
Passevka is an extraction
The term itself comes from the French wordpasser, meaning "skip some time". The essence of the process is processing in fat, oil, in which the product (mainly vegetables) is extracted. What does this mean? Coloring and aromatic substances in the extraction process go into fat (for example, in lean oil), and the product (for example, onions) while being softened and becomes tender and tasty, as it reveals all its internal virtues. If to speak about the browned onion, then from it disappears unnecessary sharpness and bitterness, and it becomes soft and delicate in taste, acquires a special, exquisite aroma. That's why this process is often used in high European cooking.
Passer and Passage
Sometimes in recipes there is a term"Passirovka", "passirovat." But this is a grammatical error, since this word is from the category of sports terms and means in acrobatics, for example, "to prevent falling, to insure when jumping." In the first case, when the letter "e" is used, it is a culinary term.
Determining the value
The most precise definition of the meaning of a word can besee in the culinary dictionary of William Pokhlebkin, a famous historian and the practice of cook art. Passevka is frying on low heat in a rather large amount of butter or fat finely chopped vegetables until the product is soft. It is important to avoid sharp frying, burning, and crusting.
What do they pass
This heat treatment is subjected tomainly root crops, in particular carrots and beets. Is not an exception and onions. And they do it for the sole purpose - to reveal and emphasize the characteristic taste and color (remember about extraction), which in the process of such frying, as was noticed even in ancient times, intensify. For example, browned onions are used in many European dishes, pastries, garnishes.
Example: onions and carrots
We take a frying pan with a well-heated leanoil (up to about 120 degrees). We use sunflower, olive, corn. A pair of medium-sized bulbs are cleaned and cut finely. Put in the preheated oil. Pour a couple of minutes on a moderate fire. We enter there the grated carrots. We make sure that the vegetables do not burn, but gently softened (but not cooked) and "opened". When the onion becomes transparent and slightly gilded, and carrots - soft, it's time to turn off. Vegetables can be added in this form to soups, fillings, other dishes.
By the way, passerization is a universal process. This effect can be subjected to fish, cut into small pieces, as well as other products that have the property of rapid cooking.
How to pass flour?
In some recipes of different varieties, flour is also subjected to similar heat treatment. This is done for refueling soups or sauces. There are white, red and cold passerings:
- White. Flour does not lose its natural (white) color in the process of frying and languishing.
- Red. Flour takes a dark, golden color (usually goes for filling red sauces).
- Cold. Flour is mixed with oil without heating and frying.
