Pinçage (pronounced roughly pin-SAHZH) is a French technique in which tomato paste is cooked with mirepoix or other aromatics until it darkens to a deep brick-red color. Cooking the paste removes its raw, metallic taste and develops richer, sweeter, more savory flavor.
How to make a pinçage
- Cook the mirepoix or other aromatics in a small amount of fat until softened and lightly browned.
- Add the tomato paste and spread it across the hot surface of the pan.
- Cook over medium heat, stirring and scraping frequently, until the paste darkens and begins to leave a reddish-brown film on the pan.
- Deglaze with stock, wine, or another liquid, scraping the flavorful browned bits into the sauce.
Where it is used
Pinçage is commonly used to deepen the color and flavor of brown stocks, espagnole sauce, demi-glace, braises, stews, and meat sauces.
Cooking tip
Darken the tomato paste without scorching it. If it turns black or smells bitter, it has burned and should be discarded.