pinçage

English

French pinçage, in reference to how the tomatoes stiffen or 'pinch' up as they cook.

pinçage (uncountable)

A mixture of mirepoix and tomato or tomato paste, sautéed and used in cooking.
- 2011 September 13, The Culinary Institute of America (CIA), The Professional Chef, John Wiley & Sons, →ISBN, page 263:
  Discard the excess fat from the roasting pan but reserve some for making the pinçage.
- 2017 March 14, Dolf De Rovira, Sr., Dictionary of Flavors, John Wiley & Sons, →ISBN, page 127:
  The difference is that the sugars present will increase and might have a tendency to scald, burn, or caramelize if care is not taken. ... Often a caramelized tomato or tomato pinçage is used to give both flavor and color. The stock can […]

单词	pinçage
释义	pinçage English Etymology French pinçage, in reference to how the tomatoes stiffen or 'pinch' up as they cook. Pronunciation IPA^(key): /pɛn.sɑʒ/, /pɪn.sɑʒ/ Noun pinçage (uncountable) A mixture of mirepoix and tomato or tomato paste, sautéed and used in cooking. 2011 September 13, The Culinary Institute of America (CIA), The Professional Chef, John Wiley & Sons, →ISBN, page 263: Discard the excess fat from the roasting pan but reserve some for making the pinçage. 2017 March 14, Dolf De Rovira, Sr., Dictionary of Flavors, John Wiley & Sons, →ISBN, page 127: The difference is that the sugars present will increase and might have a tendency to scald, burn, or caramelize if care is not taken. ... Often a caramelized tomato or tomato pinçage is used to give both flavor and color. The stock can […]
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