Refreír

Refreír is a Spanish verb used primarily in culinary contexts to describe a method of cooking in which food is fried briefly in oil, often to soften and color vegetables or to melt flavors without heavy browning. It can also refer to frying something again after initial cooking, though in recipes the primary sense is to sauté or fry lightly.

Usage and regional variation: The term is common in many Latin American cuisines and in some dialects of Spain; in other Spanish-speaking regions, chefs may prefer saltear or simply freír with a lighter emphasis. In general, refreír implies less intense frying than deep-frying and is closer to sautéing.

Etymology: Refreír is derived from freír with the prefix re-, indicating repetition or lightness of the action. The sense of “re-frying” can overlap with freír in some recipes, but in practice it often means a light sauté or quick fry to develop flavor.

Conjugation and usage: It conjugates like other -ír verbs with irregular stem changes similar to freír. Present indicative forms include refrío, refríes, refríe, refreímos, refreís, refríen.

Examples: "Picar la cebolla y refreírla en aceite de oliva hasta que esté translúcida." "Se refrió el ajo durante unos segundos para liberar su aroma." These usages illustrate the common culinary sense of lightly frying or sautéing to soften ingredients and begin flavor development.

See also: freír, saltear, sofrito.