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.).
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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