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Do you ever read a cookbook or watch a cooking show in surprise when you find a term for a cooking technique?

The other day we were watching Food Network’s The Kitchen (2014) when Jeff Mauro was sautéeing vegetables, added tomato paste and said that what he was doing is known as pincé.

Who knew there was a name for that?

Pincé is a French word pronounced ‘pahn-say’ (de-emphasise the ‘n’).

In the southern United States, it seems to be pronounced differently. Deep South Dish describes how it is used in Creole dishes. First, one begins with the Cajun ‘Trinity’, a mirepoix (cubes) of onion, celery and green pepper. Now for pincé:

Tomato paste, browned in fat, often following The Trinity and usually in the making of a brown roux, though sometimes also with a Creole red tomato gravy. It helps to extract more flavor from the paste, imparting a unique richness to the dish.

The Kitchen presenters thought that pincé added another pleasing flavour dimension to Mauro’s dish.

So, if one doesn’t have stock on hand, pincé may offer the home cook a tasty viable alternative.

One to remember!


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