gratin is a culinary process used to brown the top of a food. It is taking a food to the oven, preheated, so that the top layer is superficially toasted.
Gratin is a transitive verb, of French origin, gratiner (gratinê), which means to cover food with breadcrumbs.
Gratin is a cooking technique, of French origin, which means putting food covered with a lot of food in the oven. sauce, grated cheese and sprinkled with breadcrumbs, to give a crunchy texture on the outside that remains soft throughout. inside.
Food can be browned in a conventional oven, placing the platter on the highest rack, or in ovens that have a browning function. The ideal foods to be taken to au gratin are pasta, cod, chicken, shrimp, vegetables and potatoes.
The ideal cheeses to be used in the process of browning food are soft, which melt more easily, such as mozzarella, semi-cured, emmenthal and gruyére. Parmesan cheese, often used in the browning process, is very hard, and white cheese, although soft, has a rubbery texture when melted.