"pinçage" meaning in English

{
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      "args": {
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        "2": "fr",
        "3": "pinçage"
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      "expansion": "French pinçage",
      "name": "bor"
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  ],
  "etymology_text": "From French pinçage, in reference to how the tomatoes stiffen or 'pinch' up as they cook.",
  "head_templates": [
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      "expansion": "pinçage (uncountable)",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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        {
          "ref": "2011 September 13, The Culinary Institute of America (CIA), The Professional Chef, John Wiley & Sons, →ISBN, page 263:",
          "text": "Discard the excess fat from the roasting pan but reserve some for making the pinçage.",
          "type": "quote"
        },
        {
          "ref": "2017 March 14, Dolf De Rovira, Sr., Dictionary of Flavors, John Wiley & Sons, →ISBN, page 127:",
          "text": "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[…]",
          "type": "quote"
        }
      ],
      "glosses": [
        "A mixture of mirepoix and tomato or tomato paste, sautéed and used in cooking."
      ],
      "id": "en-pinçage-en-noun-xCfsdmTc",
      "links": [
        [
          "mirepoix",
          "mirepoix"
        ],
        [
          "tomato",
          "tomato"
        ]
      ],
      "tags": [
        "uncountable"
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/pɛn.sɑʒ/"
    },
    {
      "ipa": "/pɪn.sɑʒ/"
    }
  ],
  "word": "pinçage"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "fr",
        "3": "pinçage"
      },
      "expansion": "French pinçage",
      "name": "bor"
    }
  ],
  "etymology_text": "From French pinçage, in reference to how the tomatoes stiffen or 'pinch' up as they cook.",
  "head_templates": [
    {
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      },
      "expansion": "pinçage (uncountable)",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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          "ref": "2011 September 13, The Culinary Institute of America (CIA), The Professional Chef, John Wiley & Sons, →ISBN, page 263:",
          "text": "Discard the excess fat from the roasting pan but reserve some for making the pinçage.",
          "type": "quote"
        },
        {
          "ref": "2017 March 14, Dolf De Rovira, Sr., Dictionary of Flavors, John Wiley & Sons, →ISBN, page 127:",
          "text": "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[…]",
          "type": "quote"
        }
      ],
      "glosses": [
        "A mixture of mirepoix and tomato or tomato paste, sautéed and used in cooking."
      ],
      "links": [
        [
          "mirepoix",
          "mirepoix"
        ],
        [
          "tomato",
          "tomato"
        ]
      ],
      "tags": [
        "uncountable"
      ]
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  ],
  "sounds": [
    {
      "ipa": "/pɛn.sɑʒ/"
    },
    {
      "ipa": "/pɪn.sɑʒ/"
    }
  ],
  "word": "pinçage"
}