Arrosing
Arrosing (from French arroser , wetting, watering ) describes the cooking technique of pouring hot liquid over food .
principle
Various heated liquids are used in arrosing, e.g. B. gravy , liquid butter , marinade or sauce . As a result, the surface of the food is heated faster, since liquids have a higher heat capacity than gases such as air. The coating of the food to be cooked with fatty liquids during aroosing slows down the evaporation of water from the food, since the fats form a hydrophobic separating layer on the surface of the food .
Arrosing can either be done by pouring it over directly, with a pastry brush or with an arrosing pipette .
Arrosing with gravy
Arrosing with gravy leads to a partial transfer of washed-out smells and flavors back to the food. In connection with dry cooking techniques , the repeated wetting with gravy and the subsequent evaporation of the water contained in it leads to a partial enrichment of smells and flavors from the gravy on the surface of the food.
Individual evidence
- ↑ a b Duden editorial office: Dictionary of culinary art. Bibliographisches Institut GmbH, 2010, ISBN 978-3-411-90307-8 , p. 10.
- ↑ Christian Rach: The Cooking Code. Edel: Books, ISBN 978-3-841-90039-5 . § 121.
- ^ Center National de Ressources Textuelles et Lexicales (CNRTL): Définition: Arroser (French). Retrieved February 23, 2016.