Often in the recipes, you can find an indication of this type: “Slightly Special vegetables …”. What does passing mean and how to properly pass vegetables? Culinary dictionary will help us to figure it out ..
Passing is when crushed vegetables are stewed in fat or in oil with low t. No need to fry them to coals, the finished dish will not become tastier and more attractive from it, and no benefit from such a dish. In the process of passing, vegetables are brought to half-consuming and added to the soup before the end of cooking (in 5-7 minutes).
When carrots and onions are laid in the broth raw, then during cooking a soup, a significant part of the essential oils disappears, and therefore the taste and aroma of soups worsen. To avoid this, chopped vegetables are fried in a small amount of fat. When passing, vegetables, from time to time, mix: in this case, part of the essential oils are absorbed in fat.
During passing, fat or oil is stained in orange-yellow color. This means that carotene carrots dissolve in it.
Passing, like spices, gives dishes a kind of color and aroma, and also helps to preserve vitamins in vegetables.