How to properly sauté carrots and onions

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 sauteing 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.

How to sauté onions and carrots correctly?

The word saute means to overcook onions and carrots.
I don’t know how to do it correctly, but I always first put finely chopped onion on hot vegetable or olive oil, and then finely grated carrots. I fry it all a little until golden brown, but not black. Sautéing is lightly frying a product without forming a crispy crust and does not bring the product to readiness. Refers to auxiliary methods of heat treatment. When sautéing onions and carrots, first sauté the carrots and then add the onions. In terms of time, carrots are sautéed longer than onions.

First you need to pour oil into the frying pan and heat it a little. Then put the chopped carrots and fry over a fire slightly above average. After a few minutes, you will need to add the chopped onion and fry it for the same amount of time, stirring everything together. Reduce the gas and, depending on the number of chopped vegetables, bring them to a golden crust.

To do this, you will need to heat up the frying pan.

Then pour in some oil.

When it warms up, you can start frying (sautéing) the carrots and onions.

Place the chopped onions and carrots (I prefer to grate them, but this is not for everyone or depending on the dish you are preparing) into a heated frying pan with oil and fry it all over low heat. If you grated the carrots, then you can do this at the same time as the onions, and if they are cut into pieces, then it is better to first fry them a little until half cooked, and then add the onions.

You can fry until golden brown or slightly until half cooked.

Sautéing and frying or frying are not the same thing. When sautéing, vegetables are only lightly fried in oil. But when fried, vegetables take on a different look, fried.

It all depends on what you need this frying for, if for example, in a soup, then fry grated carrots, onions in half rings and any roots in oil. To do this, heat the frying pan, then pour in the oil and fry everything, stirring.

And if you want the onion to be golden, then you can first saute it separately in oil in a heated frying pan. And separately fry the carrots, which you grate. And then you combine everything. When the onion is fried separately, in appearance it will be more appetizing and beautiful.

You can first fry the onion in a frying pan, and after about five minutes add carrots to it.

You can saute onions and carrots in the usual way. To do this, I finely chop the onion and carrots, then heat the frying pan, add vegetable oil first, and then maybe a piece of butter, but that’s to taste. First, I sauté the carrots, and then, when they soften slightly, I add the onions, and then I sauté them all together.

The correct way to sauté onions and carrots is to cut them as finely as possible and place them in a frying pan with heated sunflower oil. You can first fry the onions and only then add the carrots. Then turn down the gas a little and fry the onions and carrots until they have a golden color.

If you are preparing a dish for the family to eat once, then you can easily get by with frying it together. It is always better to saute the onions a little in advance; after a minute or two over high heat, add the carrots. Stir and let the heat cover both the onions and carrots. Add the diced pepper and simmer until the pepper is ready, but you need to stir constantly because the carrots and onions can burn at the bottom. It is safer to take the sautéed carrots and onions into a separate bowl, bring the peppers until half cooked, then combine and simmer together.

If you are preparing for seaming, then of course do it separately, then combine, simmer, put in jars and sterilize the product in boiling water. From the moment of boiling, 700 gram jars will last 10 minutes.

We wash the rice in several waters, pour it into a saucepan (preferably with a thick bottom), add salt to taste (I usually put a level teaspoon on two glasses of rice), fill it with water so that the water covers the rice on the floor of the index finger. First cook the rice over medium heat, after boiling, cook over low heat until done with the lid closed (sometimes you can open the lid and check the water level so that the rice does not burn). Before the rice is ready, you can add a piece of butter to the middle.

Housewives practice preparing various preparations for the winter, which will be an excellent addition to many culinary dishes in the winter. And it is possible to very simply ferment carrots with onions and thyme.

For this purpose, the onion should be peeled and cut into beautiful rings, and the peeled carrots should be grated. Then the carrots are well mixed and ground with salt and sugar and placed in clean jars for fermentation, sprinkled with onions and thyme, and then placed at room temperature. But when the product has fermented, about a week later, we move the jars to a cold place. And then we use it in our dishes.

Stewed carrots with onions and pearl barley

Pearl barley is dry, so it is best to serve it with gravy or stewed vegetables.

Ingredients:

Carrots - 3 pcs.
Onion - 3 pcs.
Pearl barley - 1/2 cup
Vegetable oil - 2 tbsp

Preparation:

Boil the pearl barley. Fry onions with carrots in vegetable oil. It is better to use a deep frying pan.

Add pearl barley to fry. Close the lid and simmer for 10 minutes.

The pearl barley should absorb the taste of the stewed vegetables.

Passing: details and subtleties

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

Usually carrots, beets, bell peppers, onions, tomatoes and roots are sautéed using 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!

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Stewed carrots with onions and mackerel

Stewed vegetables can often be found on the same plate with fish. Mackerel is perfect for this dish.

Ingredients:

Mackerel - 1 piece
Onion - 2 pcs.
Carrots - 2 pcs.
Vegetable oil - 2 tbsp
Tomato paste - 2 tbsp
Salt

Preparation:

Slice and fry the fish.

Chop the onion and carrots and fry in another pan. Add tomato paste.

Combine vegetables with fish in a saucepan. Add some water. Simmer over low heat for half an hour.

How to properly sauté onions and carrots in a frying pan, recipe with photo

Fried onions and carrots are an integral part of many dishes. Almost no soup is complete without this set of sautéed vegetables. They are added to a variety of hot dishes and also used as a filling.

In general, sautéing onions and carrots is a fairly simple process. However, the taste of the resulting semi-finished product largely depends on compliance with the technology. This is why some housewives' dishes turn out tasty and aromatic, while others simply contain onions and carrots.

Preparing onions and carrots for sautéing

The process of preparing vegetables for sautéing largely depends on the dish into which the fried vegetables will then go. Onions for soups are usually cut finely. For salads, you can either chop the onion or cut it into half rings or quarter rings, depending on the size of the vegetable. The situation with carrots is somewhat different. For soups, carrots are usually chopped on a coarse grater. If desired, carrots can be cut into thin slices or halves. Some housewives prefer cutting carrots into cubes. This is also possible, but the resulting pieces should still not be too large.

Carrots stewed with onions and capelin

Capelin with stewed vegetables is a very tasty and healthy dish. The more carrots and onions are used, the tastier it will be.

Ingredients:

Capelin – 500 g
Onion - 2 pcs.
Carrots - 2 pcs.
Bell pepper - 1 piece
Vegetable oil - 2 tbsp
Tomato paste - 2 tbsp
Salt

Preparation:

First you need to fry the fish. To reduce the specific smell that appears, you need to clean the fish well.

Fry onions, bell peppers and carrots separately. Stew vegetables with tomato paste.

Combine the fried fish, season and simmer in a saucepan with a lid until the fish is completely cooked.

Sauteing oil

Vegetable oil is usually used for sautéing. There are no fundamental differences here. You can take either olive or sunflower oil. The main thing is that the product is refined, that is, odorless. You can also use butter to give the dish additional flavor. True, in this case it is better to use the semi-finished product for salads or fillings. But it is not advisable to use margarine and spread for sautéing. During heat treatment they may delaminate. This will make the final dish less tasty, and will also spoil the appearance.

As for the amount of oil, it should not be too much. However, simply spreading butter on the bottom of the saucepan is also wrong. Experienced chefs recommend using a 5:1 ratio for sautéing, that is, for every 100 g of chopped vegetables (onions + carrots) take 20 ml of oil.

Sauteing is extraction

The term itself comes from the French word passer, meaning “to pass some time.” The essence of the process is processing in fat, oil, during which the product (mainly vegetables) undergoes extraction. What does this mean? During the extraction process, coloring and aromatic substances are transferred into fat (for example, into vegetable oil), and the product itself (for example, onions) undergoes softening and becomes tender and tasty, as if revealing all its internal advantages. If we talk about sautéed onions, then excessive sharpness and bitterness disappear from it, and it becomes soft and delicate in taste, acquiring a special, refined aroma. That is why this process is often used in haute European cooking.

What to put onions or carrots in the pan first?

The philosophical question of what came first, the chicken or the egg, is also relevant in the debate about sautéing. Some people think that you need to put the onions in first, while others argue from a logical point of view that carrots are harder and should be fried first.

Here again it is worth turning to the opinion of experienced chefs. Almost all of them unanimously declare that you need to put onions first. The fact is that during heat treatment, carrots release juice, which prevents the onions from reaching the desired degree of frying. As a result, the vegetable simply will not be able to impart its aroma to the oil. But this is precisely the meaning of sautéing to a large extent.

Carrots stewed with onions and meat in tomato sauce

In this recipe, carrots and onions should “drown” in tomato sauce. You should get some kind of gravy.

Ingredients:

Onion - 2 pcs.
Carrots - 2 pcs.
Pork – 400 g
Tomato paste - 10 tbsp
Vegetable oil - 2 tbsp
Spices

Preparation:

Cut the meat into cubes, chop the vegetables.

Fry the meat with onions and carrots. Season.

Pour the tomato paste generously over the mixture and simmer until it becomes very thick.

Sauteing technology

The process of sautéing carrots and onions is quite simple. Pour oil into a saucepan or frying pan and heat it over high heat to a temperature of approximately 120°C. You can check the temperature in a very simple way by throwing a small piece of onion into the oil. If it begins to “crackle and jump,” then the oil has warmed up enough. As soon as this happens, reduce the heat to medium and put the onion in the saucepan. You need to fry it for 2-3 minutes. During the process, the vegetable must be stirred a couple of times. Then you need to reduce the heat a little more and add the carrots to the onions. Stir the mixture and fry until the carrots become soft. This usually takes 10-15 minutes.

If the carrots were cut large enough, for example into cubes, then you can do it differently. Fry the vegetables in two different pans: onions for 2-3 minutes, and carrots for 5-7. Then combine the vegetables and cook together until the carrots are soft. However, it is worth remembering that in this case, sautéing will not be as tasty as when using the basic technology. Bon appetit!

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Cooking steps

Grate the carrots on a coarse grater.

Heat vegetable oil in a frying pan and fry the carrots.

Cut the onion into thin half rings and add to the carrots.

Stir and fry for 20 minutes, stirring occasionally. Add salt, pepper, bay leaf.

Remove seeds from sweet peppers and cut into small pieces. Add to carrots and onions.

Stir and fry for another 10 minutes. Turn off the fire. Delicious fried carrots and onions are ready.

You can put it on a plate and start taking a sample.

When frying, first of all, chop the vegetables in a convenient way. “Standard set” of frying - 1 onion and 1 carrot - fry for 7 minutes over high heat without a lid, stirring frequently. First, fry the onion for a couple of minutes, then add the carrots and all together for another 5 minutes. If you also add chopped tomatoes, then fry for an additional couple of minutes beyond the specified time.

How to sauté onions and roots correctly

The role of onions and roots as flavoring and aromatic products is determined by the presence of essential oils in them. If you add these vegetables to the broth raw, then during cooking the soup the essential oils will evaporate significantly, which will worsen the taste and aroma of the soups. To prevent this, chopped onions and roots are heated in a shallow, wide bowl in a layer of no more than 5-6 cm with a small (15-20% of their weight) amount of fat. To ensure uniform heating, as well as to ensure that each piece is covered with fat at all times, the vegetables are stirred periodically. The essential oils that evaporate from the moon pieces and roots during the heating process are absorbed by the fat that envelops them. In this way, partial distillation of essential oils from vegetables into fat occurs.

The slow release of essential oils from fat ensures that the soup retains the taste and smell of onions and roots not only until the end of cooking, but also for 1-2 hours after it. During sauteing, the fat turns orange due to the fact that carrot carotene is partially dissolved in it. This improves the appearance of the soup. The eyes of fat floating on the surface, being colored, better harmonize with the color of the broth and the colored vegetables included in its composition. More intense coloring of fat can be obtained by sautéing tomato puree.

Stewed carrots with onions and hearts

Chicken hearts stewed with carrots and onions will be more juicy and soft. Vegetables will also benefit from this “neighborhood”: the dish will become more nutritious and tasty.

Ingredients:

Chicken hearts – 400 g
Onion - 4 pcs.
Carrots - 3 pcs.
Tomato paste - 2 tbsp
Vegetable oil - 2 tbsp
Salt pepper

Preparation:

Boil the hearts first. Do not drain the broth.

Chop the onions and carrots. Fry with tomato paste.

Add diced chicken hearts. Pour a little broth into the pan and simmer over low heat for 20 - 30 minutes.

White sauté

Improving the taste of borscht, cabbage soup, and pickles is achieved by seasoning with white sauté, i.e., wheat flour. During roasting, the flour acquires a slightly yellowish tint, as well as a pleasant taste and smell of roasted nuts. You can fry flour without fat (dry sautéing) or with fat (fat sautéing).

When dry sautéing, flour is poured into a frying pan in a thin layer and heated in a grease cabinet with frequent stirring and thoroughly mixing the lumps.

To get fat sauteing, pour flour into melted fat on a baking sheet and heat it, stirring with a paddle.

The sauteed broth is diluted with hot broth, boiled for 5-8 minutes, filtered through a sieve and poured into the soup for 5-10 minutes. until the end of cooking. After sautéing is introduced, the soup is salted and brought to a boil. Instead of white sauté, soups can be seasoned with cream or egg diluted with milk. This type of dressing gives a better taste effect than sautéing; it is used for pickle soup and sorrel cabbage soup.

Vegetables are sautéed to prepare various sauces. To prepare sauteed vegetables, various fats are used: animal and vegetable, depending on what main products the sauce is prepared from, as well as what dishes this sauce will accompany.

By lightly sautéing onions, carrots and (or) other vegetables in a frying pan, what exactly are we doing: sauté

Do we destroy them or pass them
and
destroy them? In oral speech, we rarely think about the spelling of these and other words. Well, what difference does it make whether a word contains the vowel “e” or “and” if this does not affect the process and result of the culinary action?

How to write this “culinary term” correctly? Having looked through the spelling dictionaries of S.I. Ozhegov and V.I. Dalya and not finding in them the answer to the question that interested me, I opened the “Explanatory Dictionary of the Russian Language” by D.N. Ushakova. Here there was an explanation for only one word - “pass and

“to eat”, but its meaning turned out to be far from cooking!

PASS
(sports.) in acrobatics - to prevent (prevent) falls or other accidents in the event of an unsuccessful jump.

Passivation

(sport.), action on the verb to pass.