Browning – intermediate culinary operation which purpose is to soften vegetables and to improve their organoleptic qualities. Rules of browning are very simple, but they shouldn't be ignored. From that, this process will be how competently organized, the final form, taste and aroma of a main course depends.
The first that needs to be noted, browning – not a synonym of frying as doesn't mean formation of a ruddy crust on a surface of products.
The purpose of this type of thermal treatment is in that there was an extraction of the flavoring, painting and aromatic substances which contain in vegetables, in fat.
In fact, browning is a cooking of vegetables in oil which amount has to exceed amount of the oil which is usually spent for frying.
Value of browning in cookery
Browning as auxiliary (intermediate) operation does consistence of vegetables of more gentle, discloses their taste and emphasizes natural aroma.
When browning there is a softening of a plant raw material and transfer of the most part of useful substances to oil, and then and in a ready-to-eat meal.
The vegetables processed in such a way are used in preparation:
- soups, sauces and garnishes;
- meat, bird, fish, mushrooms dishes;
- salads, stuffings for pies and pancakes.
The browned vegetables have a pleasant golden shade, they are better and quicker acquired by an organism. Dishes with them become more tasty, useful and appetizing.
Rules of browning of vegetables
The most various cultures are suitable for browning: onions, carrots, celery, parsnip, beet, paprika, tomatoes, cabbage, squash, eggplants, etc.
Before heat treatment, vegetables surely crush: cut in small cubes or thin straws, grate.
Suitable ware for browning – a stewpan, or a thick-walled saucepan.
It is important to watch that:
- Fire was moderate.
- And vegetables weren't roasted, and pined in oil.
Before laying of ingredients oil should be heated to +110...+120 °C previously.
Amount of fat – 15-20% of the lump of products.
The general rule – vegetables shouldn't drown/float in fat, and to be in it semi-shipped. In the course of browning them it is necessary to stir slowly carefully. It isn't necessary to cover.
Degree of readiness is defined:
- softness and light rumyanost of vegetables without signs поджаристости / carbonizations;
- in color of oil – it will get a light caramel (orange) shade.
Browning belongs to the sparing types of culinary processing as keeps nutritional value of products.
The browned vegetables can be used at once, and it is possible to store in the fridge in the form of a semi-finished product.
Browning is of particular importance for onions: excess bitterness is taken from it, it gains refined aroma.
The soups filled with the browned root crops become more nourishing, their organoleptika and comprehensibility improves.
As fat for pan-frying it is possible to use not only sunflower and corn oil, but also beef fat, creamy and melted butter.