"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 10-19-2013, 07:25 PM   #11
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Quote:
Originally Posted by dcSaute View Post
redmike -

your's is a very open ended question with way many "answers" all highly dependent on "things not specified"

but, that's not all bad. it makes for a thinking point.

not sure that KitBarb is in all that much of a minority. consider what may be the most widespread experience of the onions -

slice up onion slices and plop them in water, you got boiled onion. pretty uniform consistency and taste "throughout"
but sweat/saute the onions slices prior to the water cooking bit - those have a different flavor and texture profile.
ditto for carrots. sauted then boiled is not = boiled carrot bits.....

celery, celeriac, parsnips, ((any of the root vegetables)) is similar.

which indeed does imply a real saute - in a pan dancing on hot fat. in a pan steamed in water . . . well, no - may not make much difference.

garlic and ginger (and a couple more) are a special case. the pre-sauting does rather dramatically change their flavor profile. in big broad brush strokes, make them milder and less pungent. "burning" either is a disaster; toss the burnt stuff and start over.

>>What effect does sautéing the carrot for one minute have
the one minute carrot effect = zero. tomato one minute effect = zero.
zero effect is "within bounds." the size of the "chop" could affect things - minced carrot for one minute = some effect; carrot pennies, no effect at one minute..... etc....

lemon peel - oh boy, saute time is a biggie there. the lemon peel is the "controlling" factor to the suggested saute time; unlikely the author is looking for any 'effect' on the others. burnt lemon is just as "not nice" as burnt garlic.
Thanks!
__________________

__________________
redmike is offline   Reply With Quote
Old 10-19-2013, 07:26 PM   #12
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Quote:
Originally Posted by Harry Cobean View Post
it caramelises the sugars on the surface of the veg.in the case of onions,shallots & garlic it also reduces the water content of the veg,the water in most alliums can be bitter so by driving off the liquid it allows the natural sugars to shine thru'.in a nutshell it sweetens them eg caramelised onion relish.having said that,1-2 minutes isn't really long enough
Thanks.
__________________

__________________
redmike is offline   Reply With Quote
Old 10-20-2013, 05:25 AM   #13
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by redmike View Post
Thanks.
pleasure!!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 10-20-2013, 03:57 PM   #14
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,170
Quote:
Originally Posted by Kitchen Barbarian View Post
It depends - if you saute the carrots for 5 minutes they will be turned to mush in the soup. It's a texture thing. I'd stick with the original recipe, but YMMV - I'm clearly in the minority here. But I ALWAYS saute onions, garlic, and ginger first, and stir fry veggies just to barely cook, even for soup.
If you are blending or putting the soup through a sieve or tamis it doesn't matter if the carrots go to mush in the soup but, in any case, you don't sauté them for that long. You only need to caramelise the outside not cook them all the way through.
__________________
Mad Cook is offline   Reply With Quote
Old 10-20-2013, 06:21 PM   #15
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Quote:
Originally Posted by Mad Cook View Post
If you are blending or putting the soup through a sieve or tamis it doesn't matter if the carrots go to mush in the soup but, in any case, you don't sauté them for that long. You only need to caramelise the outside not cook them all the way through.
There's certainly plenty of food for thought here ;-)
__________________

__________________
redmike is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:38 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.