He verb gratin It has its etymological origin in the French word gratiner. The gratin action consists of toast the surface layer of a food , usually in the oven.
The act and the gratin result is known as gratin , like this technique . To gratin a food, it must be placed under a source of heat of great intensity, so that its upper part is roasted.
The purpose of the gratin is that the surface layer browns and becomes crispy . This creates a new texture and protects the interior of the food, keeping the aromas And the juices
So that this crispy layer is generated when au gratin, the preparation is often covered with white sauce or bechamel, grated cheese or bread crumbs. He hot , thus, impacts directly on this aggregate.
Béchamel sauce is considered one of the easiest to prepare. The necessary ingredients are flour, butter, milk, nutmeg and white pepper. The first step is to melt the butter. Next, we must add the flour and sauté the mixture . Gradually, we must add the milk (it is important that it is cold) and dissolve everything with a rod. When it boils, it's time to pour some nutmeg and white pepper.
At home level, to gratin a meal it is introduced at the bottom of the kitchen , making the fire reach him. Professional chefs, meanwhile, usually have a blowtorch to apply the flame directly on the plate manually.
The pasta They are among the foods that are usually gratinated. The gratin lasagna For example, it is very popular. You can also gratin noodles with béchamel or cream sauce, sprinkling with grated cheese.
It is even possible to gratin desserts and sweet preparations. He crumble it is prepared by covering fresh fruit with a mixture of butter (butter), sugar and flour that is gratinated so that the heat hardens the cover and softens the fruit .
Returning to salty food, we must point out that for people who love cheese in all its varieties, gratin is a technique that they cannot miss, since it gives them an exceptional finish to the dishes, both in their appearance and in the texture and consistency. Whether we are about to prepare a pizza, cannelloni or lasagna, gratin cheese is a ticket to success when it comes to bringing them to the table .
As mentioned in a previous paragraph, at home the oven is used as the main tool to gratin the dishes, although this does not mean that it is an easy task. Most models offer us the option to activate only the fire superior, or even to enhance it more than the inferior, although this depends on the brand. This can be very useful if we have already cooked the food and we decided to add a gratin layer at the last moment, since we can simply apply heat over it to prevent the base from burning.
One of the secrets of good food is that the same ingredient can acquire several apparent flavors, depending on the way they are cooked. Take the example of the potato : boiling it is not the same as baking it in slices or frying it in sticks, and these are only three of the many possibilities offered by this wonderful vegetable, which can also be used to prepare mashed potatoes or rolled potatoes. As the gratin also alters the taste of the products, opening a new world of possibilities, such as using them in more than one state simultaneously.