To pinch: v.tr. To "pinch" is to color certain elements in the oven (bones, carcass, aromatic vegetables), without adding fat (or very little), before wetting them to create a brown base.
"Pinch" also means caramelizing meat juices in their cooking fat, in a roasting pan, skillet or sauté pan, before degreasing and deglazing.
"To pinch" also means to streak the edge of the dough, to make small grooves using a dough tongs...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.