Toning
Tinting is the reception of culinary processing, the purpose of which is to give the dish a pleasant appearance, improve the taste properties, and get a ruddy crust on the dish. Bonding is usually done at the final stage of product processing, in an oven, oven, grill or with a kitchen blowtorch. Carbohydrates and proteins during the so-called Maillard reaction under the influence of high temperature form a ruddy crust. The effect is achieved, again, as a rule, by lubricating the product with various substances and mixtures of substances - a raw egg, butter or a mixture of oil with egg, powdering with flour, etc.