Pripuskanie - a dietary way of cooking foods

Sometimes in culinary books, articles and recipes for cooking there are terms that are not completely understandable to the novice and require additional decoding: passering or panning, for example. To such "tricky words" refers and pripuskanie. This is cooking the product in its own juice or a small amount of water. Let's try to explain in more detail what meaning is invested in this concept by lovers of culinary art.

Define in terms of

So, what is the allowance in cooking? Often it is confused with the passaging. But if the second term involves lightly frying (mostly finely chopped vegetables) in a small amount of butter or fat, then the first one can be characterized as cooking by a specific method. Pripuskanie is a product of heat treatment of a product in a small amount of liquid (with water or own juice only partially covering the food) on low heat. The dishes for the process itself are used with a tight fitting lid. Heating is maintained small, as a result, the products are as if heated, and not welded.

Benefit

It is believed that the products cooked in this way is much tastier and more useful than boiled. During the process of pripuskaniya vitamins and nutrients do not go into the broth, and stored directly in the cooked dish, preserving the natural taste of natural products. Thus, allowance is the method of preparation most used in dietology and the practice of proper nutrition.

List of products

Usually, not only vegetables, but meat, and cereals are prepared by the admission method. At the same time, the readiness of vegetables is determined when they crack a little more, not boiled. Readiness of cereals - grains become crumbly, and not viscous, as in porridges. And also the allowance is a way to prepare a diet dish from fish. Sometimes it is allowed with the addition of lemon juice or wine. Readiness - the product is well pierced with a fork (meat is also determined). You can also process mushrooms in this way, but in your own juice.

Cooking rules

• A tightly closed dish should be used, preferably with a non-stick coating, with a wide flat bottom and rather high edges.
• The food should be at rest until the end of cooking. Usually they are not mixed, as, for example, when passing.
• Oil or fat is not added or used in scanty amounts. Often, products are allowed in their own juice or with a small addition of broth, water, beer, wine, lemon juice (to choose - who liked it).
• A very small fire is used. As a result, the prepared product is not brewed and not fried, but as it languishes to readiness or semi-preparedness.

Enlargement of vegetables

Most often this method of cooking is used for vegetables (cabbage, carrots, turnips). The fluid for this takes a different. Pumpkin and tomatoes, as a rule, give off a lot of juice. Therefore, they can be prepared without liquid.

The washed, peeled and cut vegetables are put in a bowl. If water or broth is used, the products should be submerged in half. The lid of the dishes closes, a frying pan or a pan is put on a small fire.

Assimilation of fish

Seasoned seafood is much tastier and more useful than boiled, as all the juice and nutrients do not become broth.

Ingredients: one kilogram of fish fillets, one onion, one carrot, parsley root, salt, pepper, laurel.

Cut the fish fillets in large pieces (small can be used entirely). Pieces are placed in prepared dishes, poured with water, so that the product is not completely covered (you can use a white dry wine or a decoction of ceps - so it will be much tastier). Add the rest of the ingredients, close the lid tightly and put on the smallest fire on the tile or in the oven. The fish is considered ready when it is freely pierced with a fork. As a result, we have a quick-cooked dietary fish dish.

The recipe for imbedding meat

This way you can cook cutlets and little bits, as well as natural cutlets from veal (koreki). In this case, the semi-finished product is placed in a greased saucepan, at the bottom of it we pour the broth. Close the lid and cook at the lowest heat for 20 to 40 minutes. Have a nice appetite!