What does soffritto do to minestrone?
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I have read some recipes for minestrone where it calls for making a soffritto before adding water. What would happen if you omitted this step and just added raw onion, carrot and celery to the boiling water, as you would do with the rest of the vegetables?
The vegetables don't need to be browned, hence it appears to me that shallow frying them is not necessary if it is followed by boiling either way.
soup minestrone
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Anastasia
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up vote
8
down vote
favorite
I have read some recipes for minestrone where it calls for making a soffritto before adding water. What would happen if you omitted this step and just added raw onion, carrot and celery to the boiling water, as you would do with the rest of the vegetables?
The vegetables don't need to be browned, hence it appears to me that shallow frying them is not necessary if it is followed by boiling either way.
soup minestrone
asked yesterday
Anastasia
434
New contributor
Anastasia is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
up vote
8
down vote
favorite
up vote
8
down vote
favorite
I have read some recipes for minestrone where it calls for making a soffritto before adding water. What would happen if you omitted this step and just added raw onion, carrot and celery to the boiling water, as you would do with the rest of the vegetables?
The vegetables don't need to be browned, hence it appears to me that shallow frying them is not necessary if it is followed by boiling either way.
soup minestrone
asked yesterday
Anastasia
434
New contributor
Anastasia is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I have read some recipes for minestrone where it calls for making a soffritto before adding water. What would happen if you omitted this step and just added raw onion, carrot and celery to the boiling water, as you would do with the rest of the vegetables?
The vegetables don't need to be browned, hence it appears to me that shallow frying them is not necessary if it is followed by boiling either way.
soup minestrone
soup minestrone
asked yesterday
Anastasia
434
New contributor
Anastasia is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked yesterday
Anastasia
434
New contributor
Anastasia is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
edited yesterday
asked yesterday
Anastasia
434
New contributor
Anastasia is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked yesterday
Anastasia
434
asked yesterday
Anastasia
434
434
New contributor
Anastasia is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Anastasia is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Anastasia is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
1 Answer
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up vote
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A soffritto is the Italian cousin of the French mirepoix. Both consist of small cubes of root vegetables and onions.
The gentle “sweating” in fat enhances the sweetness of the vegetables and brings out the “umami”, an almost meaty flavor. In the onions it also breaks down the sharp pungency. The process will form a flavor base that brings a certain “heartiness” to stews and sauces.
You can skip the step - many soups will use the raw, coarser chopped vegetables - but the results would not have the properties listed above.
edited yesterday
MikeTheLiar
2,21711220
answered yesterday
Stephie♦
35.2k495131
Adding to this answer that if you do not fry eggplants they will be bitter even after being cooked in an oven. (One alternative solution is to leave veggies in saltwater for a day but that still leaves some bitterness in them.)
– John Hamilton
yesterday
2
What properties of shallow frying -- that are missing from boiling -- make this possible? Do you need a temperature above 100 Celsius? Is it the presence of oil rather than water as a cooking medium? Or something else?
– Anastasia
yesterday
add a comment |
1 Answer
1
active
oldest
votes
1 Answer
1
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
11
down vote
accepted
A soffritto is the Italian cousin of the French mirepoix. Both consist of small cubes of root vegetables and onions.
The gentle “sweating” in fat enhances the sweetness of the vegetables and brings out the “umami”, an almost meaty flavor. In the onions it also breaks down the sharp pungency. The process will form a flavor base that brings a certain “heartiness” to stews and sauces.
You can skip the step - many soups will use the raw, coarser chopped vegetables - but the results would not have the properties listed above.
edited yesterday
MikeTheLiar
2,21711220
answered yesterday
Stephie♦
35.2k495131
Adding to this answer that if you do not fry eggplants they will be bitter even after being cooked in an oven. (One alternative solution is to leave veggies in saltwater for a day but that still leaves some bitterness in them.)
– John Hamilton
yesterday
2
What properties of shallow frying -- that are missing from boiling -- make this possible? Do you need a temperature above 100 Celsius? Is it the presence of oil rather than water as a cooking medium? Or something else?
– Anastasia
yesterday
add a comment |
up vote
11
down vote
accepted
A soffritto is the Italian cousin of the French mirepoix. Both consist of small cubes of root vegetables and onions.
The gentle “sweating” in fat enhances the sweetness of the vegetables and brings out the “umami”, an almost meaty flavor. In the onions it also breaks down the sharp pungency. The process will form a flavor base that brings a certain “heartiness” to stews and sauces.
You can skip the step - many soups will use the raw, coarser chopped vegetables - but the results would not have the properties listed above.
edited yesterday
MikeTheLiar
2,21711220
answered yesterday
Stephie♦
35.2k495131
Adding to this answer that if you do not fry eggplants they will be bitter even after being cooked in an oven. (One alternative solution is to leave veggies in saltwater for a day but that still leaves some bitterness in them.)
– John Hamilton
yesterday
2
What properties of shallow frying -- that are missing from boiling -- make this possible? Do you need a temperature above 100 Celsius? Is it the presence of oil rather than water as a cooking medium? Or something else?
– Anastasia
yesterday
add a comment |
up vote
11
down vote
accepted
up vote
11
down vote
accepted
A soffritto is the Italian cousin of the French mirepoix. Both consist of small cubes of root vegetables and onions.
The gentle “sweating” in fat enhances the sweetness of the vegetables and brings out the “umami”, an almost meaty flavor. In the onions it also breaks down the sharp pungency. The process will form a flavor base that brings a certain “heartiness” to stews and sauces.
You can skip the step - many soups will use the raw, coarser chopped vegetables - but the results would not have the properties listed above.
edited yesterday
MikeTheLiar
2,21711220
answered yesterday
Stephie♦
35.2k495131
A soffritto is the Italian cousin of the French mirepoix. Both consist of small cubes of root vegetables and onions.
The gentle “sweating” in fat enhances the sweetness of the vegetables and brings out the “umami”, an almost meaty flavor. In the onions it also breaks down the sharp pungency. The process will form a flavor base that brings a certain “heartiness” to stews and sauces.
You can skip the step - many soups will use the raw, coarser chopped vegetables - but the results would not have the properties listed above.
edited yesterday
MikeTheLiar
2,21711220
answered yesterday
Stephie♦
35.2k495131
edited yesterday
MikeTheLiar
2,21711220
edited yesterday
MikeTheLiar
2,21711220
edited yesterday
MikeTheLiar
2,21711220
2,21711220
answered yesterday
Stephie♦
35.2k495131
answered yesterday
Stephie♦
35.2k495131
answered yesterday
Stephie♦
35.2k495131
35.2k495131
Adding to this answer that if you do not fry eggplants they will be bitter even after being cooked in an oven. (One alternative solution is to leave veggies in saltwater for a day but that still leaves some bitterness in them.)
– John Hamilton
yesterday
2
What properties of shallow frying -- that are missing from boiling -- make this possible? Do you need a temperature above 100 Celsius? Is it the presence of oil rather than water as a cooking medium? Or something else?
– Anastasia
yesterday
add a comment |
Adding to this answer that if you do not fry eggplants they will be bitter even after being cooked in an oven. (One alternative solution is to leave veggies in saltwater for a day but that still leaves some bitterness in them.)
– John Hamilton
yesterday
2
What properties of shallow frying -- that are missing from boiling -- make this possible? Do you need a temperature above 100 Celsius? Is it the presence of oil rather than water as a cooking medium? Or something else?
– Anastasia
yesterday
Adding to this answer that if you do not fry eggplants they will be bitter even after being cooked in an oven. (One alternative solution is to leave veggies in saltwater for a day but that still leaves some bitterness in them.)
– John Hamilton
yesterday
Adding to this answer that if you do not fry eggplants they will be bitter even after being cooked in an oven. (One alternative solution is to leave veggies in saltwater for a day but that still leaves some bitterness in them.)
– John Hamilton
yesterday
2
2
What properties of shallow frying -- that are missing from boiling -- make this possible? Do you need a temperature above 100 Celsius? Is it the presence of oil rather than water as a cooking medium? Or something else?
– Anastasia
yesterday
What properties of shallow frying -- that are missing from boiling -- make this possible? Do you need a temperature above 100 Celsius? Is it the presence of oil rather than water as a cooking medium? Or something else?
– Anastasia
yesterday
add a comment |
Anastasia is a new contributor. Be nice, and check out our Code of Conduct.
Anastasia is a new contributor. Be nice, and check out our Code of Conduct.
Anastasia is a new contributor. Be nice, and check out our Code of Conduct.
Anastasia is a new contributor. Be nice, and check out our Code of Conduct.
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