Vegetable seeding: what is it and how is it done correctly?

In the culinary field there are many terms that mean the processing of products. Not every person, especially a novice chef, they are understandable.Therefore, before you take up the cooking process, you need to know the meaning of some culinary terms. In the recipes of delicious, interesting dishes the term “browning” is often present. It is often confused with the extinguishing, allowance and even hot products, but the difference between these procedures is still significant.

Steaming is a preliminary heat treatment of vegetables, during which a homogeneous softened mass is obtained, which is then used to prepare another dish. Most often, carrots, beets, onions, various types of cabbage, flour, and pearl barley are subjected to browning.

The browned vegetables are pretty healthy. The thing is that products processed in this way retain in themselves most of the useful components, which are subsequently transferred to the prepared dish. For further assimilation of fat-soluble vitamins, vegetables should be processed in conjunction with fat. The browning of products should be carried out for their subsequent laying in soups, borscht, some salads and main dishes.

Preliminary preparation of products brings them to incomplete readiness. Thanks to the subsequent cooking, the vegetables reveal their taste and aroma.

To browse products is to emphasize their characteristic taste and aroma. This procedure is used in many countries around the world for the preparation of various dishes. The step-by-step instruction for browning some vegetables is as follows.

Vegetable must be cut into small cubes and fry using a small amount of vegetable oil. When working, the fire should be medium strength. The product is fried until golden brown, while it needs periodic stirring. The process time is influenced by the quantity of the product and the size of the frying pan. The procedure usually takes about five minutes.

Preparation of this vegetable for further use in the dish is simple. Carrots are peeled, chopped into straws or rubbed with a grater. An additive to the vegetable is added by the addition of butter. This blank can later be used for gravy. On average, the browning process is about six minutes on high heat if the carrot is cut into strips or cubes. If the vegetable has been rubbed, the duration of the procedure is reduced to three minutes.

When browning this vegetable, the formation of a golden color is not obtained. Usually this product is processed for use in the preparation of borscht. Before roasting the beets are peeled, then cut or rubbed. In order to beef the beetroot, you should pour vegetable oil into the dishes and heat it to one hundred and twenty degrees. After that the root crop is added. Stir the vegetable periodically for three minutes.

In order for the browsing procedure to be carried out correctly, It is worth using the following tips:

• cutting vegetables should be done in small cubes or rubbed;
• roasting is carried out until softened;
• olive oil or refined sunflower oil will be the best option;

• used fat should be no more than twenty percent of the number of vegetables;
• browned vegetables are used for soups, borscht, but sometimes for other dishes;
• cooked root vegetables can be stored in the refrigerator as a semi-finished product;
• The fact that the procedure has been performed is indicated by the formation of an orange hue of fat, evaporation of vegetable juice and the appearance of redness of vegetables, as well as their softness.

How to saute vegetables, you can see in the next video.