Quenching is ... Ways, best recipes and extinguishing characteristics

Quenching is a unique method of heat treatment, which is used in cooking for the preparation of delicious and healthy dishes from a variety of foods: meat, fish or vegetables. But you can achieve the desired result only by understanding all the subtleties of this process. And for this it is necessary to carefully study the rules, methods and features of its conduct.

The essence of the process

Quenching is a kind of culinary processing, with which hard products will eventually turn into soft and tender. Such an effect can be achieved due to the wet vapor formed inside the enclosed space, since the process itself, as a rule, passes under the closed lid. In such conditions, the vapor easily penetrates into the connective tissues, softens them and makes them more pleasant to taste. Extinguishing is the process for which the correct implementation of the following basic conditions is necessary:

• A small amount of liquid;
• Moderate temperature (about 170 degrees);
• Isolated space.

All this together makes it possible to achieve the desired result. Sometimes the products are pre-fried before extinguishing. This method has a positive effect on the organoleptic characteristics of the prepared dish. It becomes more tasty and acquires an extra flavor. Therefore, quenching can be considered as something average between cooking and frying.

Extinguishing rules

Quenching is a method of processing that must be carried out in accordance with certain rules:

1. Carry out treatment on small or medium fire.
2. Choose the right dishes. It is better to use thick-walled containers.
3. Close the lid tightly during extinguishing.
4. Observe certain time limits. It should be remembered that for extinguishing on the stove it is enough 45 minutes, and in the oven the process can last up to an hour and a half.
5. During cooking, moisture gradually evaporates. But you can only add hot, and by no means cold water. Often experienced culinary experts advise to replace the missing moisture with acidic (fruit or vegetable juices, vinegar, wine) or dense (sour cream, cream) liquids.
6. Spices and spices are added only at the very end.
7. After roasting, the product must be sent to the quench tank together with the oil and the resulting juice.

Only by following all the above rules can you achieve the desired result and get a really delicious finished product.

How to stew in a multivark

For each type of heat treatment there are dishes in which this process is carried out best. But modern science has created devices that can cope with virtually any job. An example of such a unique equipment is a multivarker. This machine can cook, fry, stew or bake a variety of foods in any combination.

From the person it is required only to set the necessary program. The rest of the machine will do itself. So, quenching in a multivariate provides for the following actions:

1. First you need to collect and properly prepare the necessary products. This includes also their sanitization and grinding.
2. Fold the products in a bowl, and then insert it into the body by turning it clockwise. It must be in tight contact with the heating element. Otherwise, the process will not work correctly.
3. Close the cover. At this point, there should be a characteristic click.
4. On the panel, press the "menu" button, and then set the cursor opposite the selected program. Sometimes you need to specify the product inside the device. In some models of the multivariate for extinguishing there is a separate button.
5. The display shows the time that is standard for this mode. If necessary, you can change it.
6. Press the "start" button. The indicator must not flash during the process.

After a certain time, a beep will sound, which will indicate the end of the extinguishment. After that, you just need to press the "off" button and open the lid.

Varieties of the process

Depending on the conditions of this process in cooking, the following methods of extinguishing are known:

1. Enforcement. In this case, the treatment takes place in the presence of a small amount of liquid. In fact, the products are stewed in their own juice. The duration of this procedure is only a few minutes. Therefore, such a method can be considered as preparation for further processing.
2. Tomning is a longer process. Extinguishing is slow because of the small size of the flame. This method of treatment can last 1,5-8 hours. It all depends on the type of product and the way it is crushed. This version of extinguishing is known since time immemorial. In the old days, a Russian oven was used for this, and today it has been replaced by an oven.
3. Confus is a special type of extinguishing, when fat or oil is used as a liquid medium. The peculiarity of the process is that the boiling point should not exceed 100 degrees. Most often this way processed meat or fish.

When choosing the right method, it is necessary to take into account the characteristics of the products subjected to this or that treatment.

How to extinguish meat

For example, you can consider an interesting recipe for meat quenching in sweet and sour sauce. To work, you need a frying pan, a deep thick-walled pan (or a scallop) and the following products:

0.5 kg of beef, 2 onions, 50 grams of fat, one tablespoon of tomato paste, vinegar and sugar, 1 carrot, spices, 2 tablespoons of breadcrumbs and flour, parsley root and fresh herbs.

The cooking process begins with the main product:

1. First, the meat must be divided into pieces. After that, they must be discarded, packed in flour and fried in a frying pan in boiling fat on both sides. The processed products should immediately be transferred to a pan.
2. Randomly grind the vegetables separately, and then cover them with meat. Add salt and tomato paste. In this condition, the products must be stewed under the lid for about an hour. The fire should not be very large.
3. After the time has expired, do not stop the process, enter the remaining ingredients. The flame can be slightly reduced and continue to extinguish until cooked.

The meat should turn out juicy and very fragrant. And as a side dish for it boiled potatoes, pasta or beans.

Important details

During operation it is necessary to take into account certain characteristics of extinguishing. They will depend on what products are processed. For example, the fish must first be cleaned, freed from the entrails, and then rolled in flour and fried in a heated frying pan on both sides. After that, the product should be simply poured with broth (or plain water) and cooked until ready with the use of certain spices and seasonings.

A similar technology is used for meat. But with vegetables it is a little more complicated. Here it is necessary to take into account the processing time of each of them. For example, the preparation of a vegetable stew is gradual:

1. First, potatoes should be lightly fried, and then a little fumigated with the addition of a small amount of broth. It must be ensured that the pieces of the product remain intact.
2. Shred cabbage.
3. Separately pass the crushed carrots and onions.
4. Connect products in one container. First, potatoes should be added cabbage and only after 2-3 minutes to introduce passivated vegetables.

The choice of spices in each case, as a rule, depends on the taste preferences and habits of the hostess. And she, in turn, always tries to take into account the wishes of all household members whenever possible.

Home-made potatoes

Separately, it is worth paying attention to how to extinguish different types of products. Take, for example, potatoes with meat. This dish is simply unique. It is perfect for both an ordinary dinner and an elegant festive table.

You need the following ingredients to work:

1 kilogram of potatoes, ½ kilogram of meat, salt, onion, 2 carrots, 35 grams of vegetable oil and spices (bay leaves, peppers, greens, garlic and tomato paste).

In principle, such a dish can be cooked in one step, collecting all the products in one container. For this, a cast-iron or a cauldron is perfect. However, in this case it is possible that some of the ingredients will turn into a liquid mash. If you want each component to retain its shape, then it is better to proceed as follows:

1. Cut the meat into pieces of medium size and fry them in oil until a ruddy crust is formed. Process the processed products to the bottom of a deep saucepan.
2. In the remaining fat, pass the vegetables. Pre-carrots must be cut in circles, and the onions simply crumble large. After that, they need to be added to the meat and mix well.
3. Cut the potatoes into large slices and add to the overall pan without pre-treatment.
4. Add pepper, salt and simmer for slightly more than half an hour. 10 minutes before the end of the process, add the remaining ingredients.

Such potatoes do not require almost any additions. The dish turns out delicious, fragrant and sufficiently satisfying.