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.
No comments:
Post a Comment