In chapter Other culinary to the question What does the word “passivate” mean??? given by the author Pronina Irina the best answer is The words saute and sauté have different meanings.
To pass (from the French passer - to pass) - special: to support, prevent falls or other accidents when performing acrobatic, gymnastic, circus exercises: pass a hoop, pass a hand under the back. There is also the word passivator - the one who is engaged in passaging insures.
To sauté in cooking means to fry flour, vegetables, roots over low heat in oil or other fat before adding them to broth, sauce, roast: sauté carrots, onions, vegetables.
Answer from 2 answers[guru]
Hello! Here is a selection of topics with answers to your question: What does the word “passivate” mean???
Answer from Lenlya Sashkova[guru]
Saute: fry until golden in a small (!!!) amount of fat
Answer from Vladimir[active]
Sauteing, browning (from the French passer - to pass) - frying vegetables in fat at a temperature of 120 ° C with extraction of coloring and aromatic substances with fat. Sauteing is carried out until softened and then passed through something to obtain a homogeneous mass, which is added to soups, sauces and fillings. The starch in flour is destroyed after sauteing and when added to soups, broths or decoctions for sauces to thicken them, it does not form a paste.
Sauteing is sometimes confused with frying, the purpose of which is not to obtain a homogeneous mass.
Answer from Shutova GALINA[guru]
To saute means to fry over low heat, in a small amount of fat, until the onion reduces in size and becomes soft.
Answer from JANNA NAZAROVA[guru]
fry
Answer from KristAl[guru]
fry until golden brown!
Answer from Ice[guru]
simmer over low heat
Answer from Oleg Korobov[newbie]
sautéing means frying
Answer from Oliya Davydova[guru]
Lightly heat finely chopped vegetables or in a small (15-20% of their weight) amount of fat until soft, avoiding harsh frying and the appearance of a crust or signs of charring, burning of vegetables. It is necessary to stir thoroughly and ensure that each piece is covered with fat. In this case, partial distillation of essential oils into fat occurs. This is necessary so that when cooking vegetables in soups and sauces, essential oils do not evaporate, this worsens the taste.
What are sautéed vegetables? The answer is very simple. For the average person and the simple cook, with its recipes and culinary masterpieces it will simply sound like “roasting”. Essentially, this is a simple frying of vegetables such as onions, carrots, beets, celery, bell peppers, hot peppers, mushrooms, tomatoes until golden brown.
So, let's look at which vegetable is used for which dish, on what and for how long it is sautéed.
Passed onion - The onion is usually cut into small squares and fried in a small amount of vegetable oil over medium heat until golden brown, stirring with a spoon or fork - this is sautéed onion. The time for sauteing the onion directly depends on its quantity and the volume of the vessel in which this frying is done. At normal ratios, the onion sauteing time does not exceed 5 minutes.
How to sauté carrots - sautéing or frying carrots is a very simple and uncomplicated matter. Of course, before doing this, the carrots need to be peeled and chopped according to the recipe for preparing the dish. For example, for pilaf it is better to chop the carrots into strips; for sautéing borscht or soup, grate the carrots on a coarse or medium grater.
Very tasty sauteed carrots are obtained by adding butter. You can use these carrots as a sauce for various pasta products.
The average time for sautéing carrots is 6 minutes over high heat, chopping into strips or cubes.
Accordingly, when grating carrots on a large or medium grater, the time is significantly reduced to 3 minutes. Fry in a frying pan or in a saucepan with a thick bottom according to the recipe, add vegetable oil or any other cooking fat. Be sure to stir while doing this!
Sautéed beets - You cannot distinguish sautéed beets by color, since you will not fry them until golden brown. Passed beets are mainly used in recipes for making borscht.
Before roasting or, in other words, sautéing, beets need to be peeled and cut or grated according to the recipe.
To fry beets you need to: add a little vegetable oil to a container, heat this oil to a temperature of 120 degrees and add the beets, stirring, for 3 minutes over medium heat - sauté.
For a complete understanding, check out the video material on the topic of sautéing!
Each of us is familiar with culinary failures - sticky pasta, meat that most closely resembles a piece of old rubber, unbaked pies and a million other “masterpieces” that make us disappointed in our own abilities.
We have collected for you several typical mistakes of novice chefs, avoiding which will turn you into a cooking guru. At least they should.
Rinse pasta
Rinsing pasta with cold water after cooking can make any Italian faint - after all, valuable starch remains on its surface, which helps the sauce to be absorbed better. Moreover, Italian housewives use the water in which pasta was cooked to dilute sauces that are too thick.
Cook tomatoes with other vegetables
One of the most common mistakes novice cooks make is putting tomatoes in a dish along with potatoes, carrots and other vegetables. The acid contained in tomatoes slows down the cooking process of other vegetables, which can cause the dish to take longer to cook. For the same reason, vinegar is added to dishes when the dish is almost ready to be served.
Salt the broth at the beginning of cooking
Everything is very simple here - if you salt the broth at the very beginning of cooking, then there is a risk of getting a very salty dish, since the water will boil away during cooking. By the way, the secret to a delicious broth is to put the meat in cold water. But if you plan to cook excellent meat, then the water intended for its preparation should boil.
Use a blender to mash potatoes
A blender, of course, is an excellent assistant in preparing a lot of dishes, but not when it comes to mashed potatoes. The most delicious “mass” is obtained if you make it the old fashioned way, using a masher, and then beat with a regular fork. By the way, professional chefs carefully drain all the water in which the potatoes were boiled and even dry them directly in the pan.
Use too little or too much spices
Chefs have a joke that an under-salted dish is much worse than an over-salted one. The same applies to any seasonings and spices - their lack can affect the quality of the dish, literally depriving it of taste. But you shouldn’t put all the spices that you find on the shelves - “over” in this case is just as bad as “under”.
Put a lot of toppings on pizza
At first glance, it may seem that the more toppings on a pizza, the more beautiful and tastier it turns out. However, this is not true - when preparing pizza, it is better to strictly adhere to the amount of ingredients indicated in the recipe. This way you can get a crispy dough that will not sag and will give you the opportunity to eat pizza with your hands - just like they do in its homeland.
Boil dough products in a small amount of water
Pasta, dumplings, dumplings and other dough products must be boiled in plenty of water. If there is not enough water, then the dough risks turning into a paste, and then instead of an appetizing dish, you will get something that least of all resembles a tasty meal. In addition, pasta or dumplings will stick not only to each other, but also to the walls of the pan, and washing it, you see, is still a pleasure.
Chop the onion in advance
Finely chopped onions become bitter very quickly, so dishes with them also begin to taste bitter. The same thing can happen if you cut an onion with a dull knife. Therefore, you need to chop the onion right before placing it in the dish and only with a sharply sharpened knife.
Cut steak meat along the grain
Even the best meat can be successfully turned into a real “shoe sole” if you cut it along the grain. When frying, such pieces will shrink and become very tough. To avoid this, the meat must be cut across the grain - then it will not change its shape during cooking and will remain soft.
Quench soda with vinegar
Despite the fact that our grandmothers used this technique, it has no practical meaning. During quenching, all the carbon dioxide, which was supposed to give the dough airiness, goes into the air, but the soda that remained unquenched during this chemical experiment is responsible for raising the dough. In one of the old recipes, to make the dough airy, it is recommended to use this technique: dissolve a spoonful of soda in 1/4 glass of water, and a teaspoon of citric acid in another glass with the same amount of water, and then add it to the dough.
Bake potatoes immediately after cutting
Agree, baked potato wedges with a crispy crust look very appetizing. On the picture. In practice, achieving such a crust can be very difficult. However, if you soak the slices in cold water for a couple of hours before placing them on a baking sheet, the excess starch will disappear, and after baking the potatoes will look exactly like those in the pages of culinary magazines.
Cook vegetables for a long time
Even if you're not a fan of al dente dishes, it's worth remembering that all green vegetables, such as broccoli and spinach, do not tolerate long cooking. Therefore, to prepare them, a culinary technique such as blanching is used - short-term heat treatment in boiling water. The duration varies from 2 to 5 minutes and depends on the selected vegetables. This method of preparation will not only preserve their taste and color, but also minimize the loss of vitamins.
Sauté onions and carrots at the same time
One of the most common mistakes when creating a sauté for soup (mistakenly called "sautéing") is putting the onions and carrots in the pan at the same time. In fact, you need to add the onion first, wait until it starts to become translucent, and only then add the carrots. The secret is simple: contrary to popular belief, onions take longer to cook, and when they burn, they acquire a bitter taste, which is transferred to the dish.
Skip sugar when preparing savory dishes
We are, of course, not talking about adding sugar to the soup in the proportions used for making jam. However, a small pinch of sugar in borscht, solyanka, goulash or other dishes - especially those containing acidic ingredients like tomatoes - can qualitatively improve the taste. By the way, this rule also works in the opposite direction - a pinch of salt in sweet dough dishes gives the baked goods a richer taste.
Sauteing is one of the types of heat treatment of certain products (vegetables, flour) in order to give them a special taste, softness, and uniformity.
What is sautéing called and why is it needed in cooking?
To prepare soups, borscht, main courses, sauces, and side dishes, cooks often use sautéed vegetables or flour. Sauteing involves short-term heat treatment of ingredients, which is carried out in animal fat, vegetable oil, if we are talking about vegetables. Flour can be sautéed either in oil or on the dry surface of a frying pan or cauldron.
How to sauté vegetables
Most often, vegetables are sauteed - onions, carrots, peppers, tomatoes, garlic, parsley and celery roots, potatoes, beets. During the sauteing process, they acquire a delicate golden hue, a richer taste and aroma. Thanks to this procedure, vegetables soften, become more tender and even healthier. During sauteing, valuable fat-soluble vitamin A (retinol), found in carrots and red bell peppers, dissolves in oil, so it is less destroyed and better absorbed by the digestive system.
Do not confuse sautéing vegetables with the frying process. Frying lasts much longer than sauteing; as a result, we get a product with a ruddy, dark golden crust, the volume of which has become noticeably smaller. Sauteing lasts literally a few minutes, the vegetables look lightly cooked, juicy, soft, not crispy. Despite the fact that the juice is partially evaporated, the vegetables should not be overdried. The oil will turn orange during the sauteing process.
Sautéing onions in. Before sautéing, vegetables must be washed, any remaining moisture removed from them, then chopped into pieces or finely chopped. Pour a sufficient amount of oil into a thick-walled frying pan or cauldron (in the ratio of 15-20 g of oil for every 100 g of vegetables). The oil must be very hot until bubbles appear, and then vegetables should be placed in the frying pan, the layer of which should be no thicker than 3 cm. After laying out the vegetables, the heat must be reduced and simmered with occasional stirring for 5 to 15 minutes (depending on the vegetable). Sauteing tomatoes requires a minimum of time, but for beets you need to allocate almost a quarter of an hour. Thanks to the unique property of fat to absorb odors, sauteed vegetables are enriched with a pleasant aroma, which, in turn, is transferred to the first and second courses, making them appetizing and rich.
Here are a few recipes that involve sautéing:
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How to saute flour and types of flour sauteing
Some recipes for sauces and cream soups require the addition of flour processed by sautéing. Thanks to flour, these dishes acquire thickness, a silky creamy consistency, a homogeneous structure without lumps, pleasant elasticity, and a noble taste. During the sauteing process, the flour loses its insipid raw taste, the wheat protein coagulates, so after adding the sautéed flour to a soup or sauce, the liquid will not be sticky and viscous.
Sautéing flour in . Flour is sauteed in two ways - fatty and dry. For the fat method you need butter, vegetable oil or margarine. The fat should be well heated, then flour should be placed in it and sautéed with constant stirring until the flour acquires a golden hue and the lump of butter becomes crumbly. Dry sauteing is carried out without adding oil, in a dry frying pan or in a cauldron.
Also, the process of sauteing flour is divided into two types - white and red. During white sautéing, flour is fried to a light golden hue, or it can be calcined on a baking sheet in the oven at a temperature of 110-130 degrees. Red sauté flour is characterized by a darker golden-brown color and a rich nutty aroma. This flour is sauteed in a frying pan longer, and if in the oven, then at higher temperatures (on average 160 degrees). It is advisable to choose flour of at least first grade for sautéing. Place a layer of flour no thicker than 4-5 cm on a frying pan or baking sheet. During the sauteing process, do not forget to stir the flour with a wooden spatula or spoon.
Which dishes are best to choose for sautéing?
For sauteing, a thick-walled cauldron without a lid, a frying pan with a double bottom or a wok is suitable. It is in such a container that your vegetables and flour will not burn, but will simmer slowly and carefully, as if in an oven. 
Did you know?
Many of us often confuse two completely different concepts - “saute” and “passivate”. The concepts sound almost the same, however, in the first case, the stress falls on the sound “a” in the last syllable, and in the second case, on the sound “i” in the second syllable. And the difference in spelling is only one letter. So which is correct, “E” or “I”? If you turn to dictionaries, you can find a completely comprehensive answer. “Saute” means a method of thermal cooking of vegetables or flour. But they say “pass” when they mean performing a circus trick with support, thanks to which a person is prevented from falling.
In conclusion, I would like to note that sautéed products store well, so they can be prepared in advance for future use, placed in the refrigerator and used within a week as needed. We wish you to easily master all culinary wisdom and always prepare the most delicious and unique dishes!
New and incomprehensible words in a recipe usually frighten beginners, especially when it comes to the kitchen.
Let's talk about the obscure culinary terms used by cooks and cooks.
Today we will talk about sautéing.
Sauteing is the preliminary heat treatment of vegetables or flour in order to soften and obtain a homogeneous mass, which is used for preparing sauces, soups and side dishes.
Some novice cooks confuse sautéing with frying, but the main task of frying is to obtain a golden brown crust, and sautéing involves gentle and soft cooking of food in oil.
Sauteed vegetables have a golden color and a delicate consistency; they make ready-made dishes tastier, more aromatic and healthier, since carotene, which is converted into vitamin A in the human body, is absorbed much faster in oil.
Flour sauté: white, red, fatty and dry
Flour sautéing makes soups and sauces thick, smooth and elastic. During the sauteing process, the flour loses its characteristic raw taste and aroma, and the wheat protein coagulates, so the flour does not form lumps and a sticky mass after adding to the dish.
There are four types of flour sauteing - red and white, with fat or dry.
For red sauteing, you need flour of at least the first grade, which must be fried in a frying pan or in the oven in a layer of no more than 5 cm, stirring with a wooden spatula, at a temperature of 160 degrees. When the flour crumbles well, acquiring a golden brown color and a nutty aroma, it is ready.
To obtain white sauteing, flour is fried at a temperature of 120 degrees until light yellow.
Flour sauté (red and white) can be prepared with fat (butter, vegetable oil or margarine) or without it - first the fat is well heated, then flour is added to it, and readiness is also determined by the degree of friability of the butter lump.
How to sauté vegetables correctly
Typically, carrots, beets, bell peppers, onions, tomatoes and roots are sautéed so that their characteristic odors become brighter and impart their aroma to the food to which they will be added.
For this, use a thick-walled frying pan (saucepan) or a saucepan without a lid. Vegetables should be finely chopped and dried, and the frying pan should be as hot as possible.
Next, you need to heat the oil on it, checking the degree of readiness by throwing a piece of onion into it - if it jumps, the temperature is considered optimal.
The amount of fat should be 15-20% of the total weight of vegetables. Simmer carrots, beets or onions (the layer should be no more than 3 cm) over low heat for 15 minutes (tomatoes - no more than 5 minutes), stirring constantly so that each piece is constantly coated with oil.
Sautéing is considered ready after the fat turns orange and the juice from the vegetables has evaporated - they should be soft and rosy, but not crispy. During the processing of vegetables, their partial caramelization occurs, and since fat tends to absorb odors, sautéed vegetables emit a pleasant aroma and make soups especially rich, appetizing and tasty.
For sauteing, you can purchase a wok - a deep Chinese frying pan in the shape of a hemisphere or a special sauteing frying pan with a three-layer bottom, which provides the effect of simmering in a Russian oven, preserving the nutritional value and beneficial properties of the products. Sauteed vegetables and flour can be stored in the refrigerator as a semi-finished product.
Having mastered this method of processing food, you will always prepare bright, tasty and aromatic dishes without unnecessary hassle and time.
Everything ingenious is simple!
