pinçage

English

Etymology

From 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)

1. 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 […]