How to Properly Prepare Roasting for Soup: The Dish Will Become Much Tastier
The result depends on several factors at once, which experienced cooks always take into account.
The taste of a dish often depends not only on the quality and freshness of the ingredients, but also on the cooking technology.
Chefs use proven tricks when preparing sautéed soup. They allow you to save more useful elements in vegetables.
Experienced cooks recommend choosing sautéing. During the cooking process, onions, carrots, white roots and tomato puree are kept at a temperature of 120 °C.
The volume of fat does not exceed 15-20% of the total volume of products. At this point, coloring and aromatic substances from the products pass into the fat.
With this method, the beneficial components are better absorbed, and the onion loses its harsh taste.
After sautéing, the vegetables become soft. They can be mashed and added not only to soup, but also to other dishes. A great expert on Russian cuisine, William Pokhlebkin, wrote about this method.
