Gratinate
When gratinating , gratinating or crusting over the surface of a food, a brown crust forms on the surface of a food due to the strong upper heat (radiant heat), with roasted aromas developing from carbohydrates and protein (see Maillard reaction ).
A normal oven with top heat is suitable for occasional gratinating. In restaurant kitchens, a “ salamander ” is used for this , an open, electric or gas-powered device in which the dishes can be quickly baked in portions. Gas-operated blowtorches are also common to caramelize the surface of desserts .
Salty dishes to be au gratin are often coated with a mixture of egg, cream and cheese , desserts with sugared egg whites that caramelize. Since gratinating only takes a short time, the other ingredients must already be done.
Flat vessels made of metal, stoneware or fireproof glass are more suitable as dishes , as long as they do not have handles made of plastic or wood.
Casseroles and gratins are dishes in which gratinating plays a crucial role . In some countries, dishes prepared in this way are even part of the traditional national cuisine. For example: potato gratin , lasagne , moussaka , pastitsio , gratin dauphinois , hachis parmentier , shepherd's pie , Salzburg dumplings or pyre .
etymology
The gratin is derived from the French le gratin to the verb gratiner "baked, gratin", derived from gratter "scratch".
Web links
Individual evidence
- ↑ Duden: Gratin
- ↑ LEO: gratiner
- ↑ Center national de ressources textuelles et lexicales: gratin : partie de la bouillie (ou autre mets) qui s'attache et rissole au fond ou sur les parois du récipient dans lequel on l'a fait cuire, et qu'on détache en grattant