Bleaching (cooking)
Blonding (from French faire blondir ) is a kitchen term . It is understood to mean the light browning of, for example, garlic and onion cubes and other things in hot fat. To do this, the cubes are seared until they have turned a light brown, even blonde, color. This method creates light roasted aromas that emphasize the natural taste of the bleached food.
A roux can also be bleached if a correspondingly blonde color is desired for the sauce bound with it.
In contrast, no roasted aromas arise when sweating , and there is no browning.
Individual evidence
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↑ Small, fine kitchen Latin. In: srf.ch. SRF , February 22, 2013, accessed on September 23, 2015 . Kitchen terms. In: marko-gaertner.de. Marko Gärtner, accessed on September 23, 2015 ( kitchen master ).