Tuesday, September 10, 2019

What is The Main Deference Between Sauteing and Stir-Frying Method?



Cooking Method: Sauteing and Stir-Frying


Sauteing Method

What is Sautéing?

  • Sautéing is cooking and tossing food quickly that uses a small amount of oil or fat in a sauteuse or frying pan.
  • To jump” you should be able to hear it
  • High heat temperature: Hot pan and Hot oil
  • Tossing and rapid technique
Sautéing Method




Oil and Temperature

  • Cooking high heat temperature
  • High smoke points oil: Clarified butter, Neutral-flavored oil (i.e. vegetable oil), Rendered fats (fat from an animal such as bacon fat, chicken fat, etc.).
  • Sauces make separately



Characteristics of ingredients to be sauteed

  • Tender
  • Small pieces, a small cut or chopped items
  • Cooked to order
  • Foods suitable for sauteing: Meats (loin, rib, tenderloin), chicken, seafood, high-moisture vegetables, and pre-cooked vegetables and pasta (to finish or re-heat)
  • The liquids for deglazing such as water, wine or fortified wine, Stock or broth, and cognac or liqueur
  • The liquid base for the sauces: Jus lié of the appropriate flavor,  sauces or gravy, meat glaze and, vegetable coulis or purées.

Sautéed Chicken Chasseur





Kind of Dishes

  • Creamy Spinach
  • Poulet Sauté Chasseur/ Sautéed Chicken Chasseur
  • Sautéed Vegetables
  • Sauteed Shrimp with Garlic Butter.

Sautéed Shrimp




Equipment


Sauteing Equipment






Sauteing Method: Step by Step

  • Prepare food items for sauteing
  • Heat sauteuse or frying pan
  • Add a small amount of oil
  • Add the items
  • Saute and tossing the items with the rapid technique
  • Cook until the desired doneness
Sauteing Technique



Note: Deglaze

  • Add liquid (wine, stock, juice, or water) to a hot frying pan after you sauteing the items, a simple yet delicious sauce can be made in the pan by deglazing.
  • It can also be used to make gravy after roasting meats.





Stir-Frying Method

What is Stir-Frying?

  • Similar sauteing or Chinese sauteing and the name of equipment is “wok”
  • Item cooked over very high heat
  • Use little fat
  • Fat must have a high smoke point
  • Usually done in work
  • Food is constantly kept moving (toss and rapid techniques)
  • Sauces generally made in the wok
Stir-Frying Method





Characteristics Stir Frying Ingredients 

  • Tender
  • Small pieces, a small cut or chopped items
  • Cooked to order
  • Foods suitable for Stir-Frying: Meat (Beef, veal, pork, lamb), poultry, seafood, high-moisture vegetables, pre-cooked vegetables, and potatoes ( as a means to finish or re-heat)
  • Sauces: Make only enough sauce to just coat ingredients



Kinds of Dishes

  • Stir-Fried Beef 
  • Nasi Goreng/ Stir-Fried Rice
  • Stir-Fried Chicken
  • Stir-Fried Noodle with Bell Pepper.

Stir-Frying Dishes




Equipment

  • Frying Spatula - Used in dominant hand: to push and scoop   food
  • Ladle - Used in opposite hand: to catch and transfer food
  • Chopstick
  • Woks
  • Sauté pan (sauteuse) can be used but must work in small batches
  • Spider
  • Kitchen Towel.

Stir-Frying Equipment





Stir-Frying Method: Step by Step

  • Heat oil in a wok or large saute pan
  • Add flavorings (garlic, ginger, onion, etc.)
  • Add the main item
  • Stir fry, keeping food in constant motion; remove the main item and set aside
  • Add additional ingredients in proper sequence
  • Add liquid for sauce, then add thickener
  • Add the main item back into the wok and heat thoroughly
  • Serve immediately



The Main Difference Between Sauteing and Stir-Frying Methods

  • Sautéing is a cooking method that uses a sauteuse or frying pan and Stir-frying using a wok for equipment
  • Sauces for the Sauteing method are made separately and stir-fry made and finished in the wok
  • Sauteing is a cooking method for western / French cuisine and stir-fried for Chinese or Asian cuisine.

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