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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Pan Frying Technique as Fat Cooking Method in Culinary Knowledge

Cooking Method: Pan Frying

What is pan-frying?

• Pan Frying is a fat cooking method by use of minimal cooking oil, just enough oil to lubricate the pan.
• Medium-high temperature and then reduce the heat to allow it to finish cooking more slowly
• Items are usually coated with flour or breaded with bread crumb
• Sauces make separately.

Pan Frying Technique

Read: Popular Sandwiches

Oil and Temperature

• High smoking point oil.
• Clarified butter, olive oil, sunflower oil, corn oil, canola oil, peanut oil, etc.
• Oil temperature at 160 - 175°C.

Smoke Point Temperature

Read: Types of Breakfast

Equipment and Utensil

• Frying Pan/ Skillet (a heavy-bottomed pan)
• Kitchen spatula/ frying spatula
• Kitchen tongs
• Tray and cooling wire

Pan-Frying Equipment

Read: Basic Recipes Mother Sauces

Characteristics of Ingredients 

• Tender
• Single portion size or small pieces
• Food is suitable for a pan-frying method: Beef tenderloin, chicken, fish, shellfish, and, vegetables.
• Usually coated with flour or breaded with bread crumbs.

Flour Coating

Breadcrumb Coating

Read: 22 Most Popular Sandwiches

Dishes and Sauces

• Pan Fried Dover Sole with Meunière sauce
• Fried Chicken Breast with  Remoulade sauce
• Pan-Fried Salmon  Saffron with Beurre blanc sauce.
• Chicken Piccata with Milanese sauce.
• Veal Cordon Bleu

Pan-Frying Dishes

Read: Popular National Soup

Pan Frying Technique: Step by Step

• Pre-heated, using medium-high heat for several minutes
• Heat oil to an appropriate temperature.
• Add the main item (usually breaded or flour coated) to the frying pan in a single layer.
• Pan-fry the item on the first side until well browned (as presentation side)
• Turn the item and cook to the desired doneness.
• Remove the item and finish in the oven, if necessary (for a thick item only).
• Drain the item on paper towels
• Serve with appropriate sauce and garnish.

Pan Frying Method Tips

• Cook and fry items as close to service as possible.
• Drain items of excess fat after frying/ cooking.
• Discard fat containing a lot of burn particles.
• Try not to finish fried the items in the oven, the liquid will come out and make the coating soggy.
• Do not overcrowd the pan.
• Cook the food shortly after applying the coatings.
• Turn the food only once as it cooks.
• Served Immediately.

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Proper Deep Frying Method You Should Know

Cooking Method:  Deep Frying

What is Deep Frying?

• Deep frying is one of a fat cooking method in which food is submerged in the most commonly hot oil.
• Deep frying temperature: 170 – 191°C
• Using high smoking point and natural flavor oils
• Sauces make separately 
• Served immediately.

Deep-Frying Method

Read: Compound Butter

High Smoking Point Oils Recommendation 

• Coconut oil: 205- 230°C smoking point
• Canola oil: 220-230°C smoking point
• Avocado oil: 270°C smoking point
• Peanut oil: 227-230°C smoking point
• Soybean oil: 234°C smoking point
• Corn oil: 230-238°C smoking point

Frying Oil

Read: Types of Hors d’oeuvres

Characteristics of Ingredients

• Tender 
• Precook food such as sausage, steamed or boiled chicken, blanched potatoes, etc.
• Foods suitable: Poultry, seafood (light fleshed), Potatoes (starchy vegetables), Cheeses, etc.

Sauces make separately such as:

• Tartar sauce for Deep Fried Calamaris ( Coated with flour)
• Sweet and Sour sauce for Deep Fried Dory Fish  (Coated with  egg and flour)
• Piquant Sauce for Deep Fried Fish ( Breaded )
• Cheddar Cheese Sauce for Deep Fried Chicken (Coated with egg and flour)

Deep Frying Equipment

Read: Mother Sauces

Two Kinds of Deep Frying Method

1. Swimming Method
2. Basket Method

Swimming Method

Basket Method

2 Kinds of  Deep Frying Method

Read: Classification of Salads

Two Kinds of Frying Coating

1. Breading/ Crumbing

• Panure à l'Anglaise/ English-style Coating: Flour, egg wash, and breadcrumbs
• Panure à la Française/ French-style Coating: Food is first dipped in milk or egg wash then coated in flour
• Panure à la Milanaise/ Italian-style Coating: Flour, egg wash, and a mixture of 1/3 Parmesan cheese and 2/3 breadcrumbs.

English Style Coating: Flour, Egg, Breadcrumb

French Style Coating: Egg or Milk, Flour.

Italian Style Coating: Flour, Egg and, Breadcrumb (mixed with Parmesan cheese)

Read: Popular Pasta Sauces

2. Batter

• Plain Batter: Water, flour, egg
• Beer Batter: Beer/ soda water, egg, flour
• Tempura Batter: Ice water, ice cube, flour, egg.

Batter Coating

Read: Types of Bread

Deep Frying Method: Step by Step

1. Heat fat to the proper temperature
2. Coat products with the desired coating
3. Add main item (usually breaded or batter-coated) to hot fat using the appropriate method
4. Turn items during frying
5. Remove the main item and finish cooking in an oven, if necessary
6. Drain food on paper towels or on a rack
7. Season and serve with appropriate sauce and garnish

The Enemies of Oil

• High temperatures and prolonged heating
• Free fatty acids (bacon fat)
• Moisture, (frozen french fries better than thawing first, less moisture in oil)
• Exposure to air
• Certain metals ( i.e. aluminum)
• Salt
• Food particles

Deep-Frying Tips

• Do not season above the fat
• Turn down the temperature when not in use
• Filter fat frequently
• Keep the fryer clean
• Use high-quality and high smoking point oil

Culinary Term

Smoking point temperature: Smoke point temperature is the temperature of the oil at which the oil begins to break down and, begin smoking. The oil can be an unpleasant taste and bad flavor if you cook the food in it.





Read: 9 Types of Breakfast

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6 Benefits of Sous Vide Cooking Method

Cooking Method: Sous-vide

What is Sous-vide?

• Sous-vide or “under vacuum” in French is a moist cooking method, 
• Sous-vide or vacuum cooking is a method of vacuum sealing food into plastic and then simmering the package in water.
• The cooking time is longer than the conventional cooking method.
• The temperature and cooking time according to the types of ingredients, it is around 55°C to 60 °C for meat, and higher for seafood, chicken, or vegetables.

Sous-vide Method

Read: 9 Types of Breakfast

Benefits of Sous-vide Method

• Can be used for food preservation.
• Consistency and accuracy result in the expectation because you cook the food at a precise temperature for a precise amount of time.
• Minimize loss of food nutrients and vitamin
• The taste of food is better than another method because you cook the food in juices. It ensures that the food is moist and tender.
• Increase flavor, taste, and humidity of food
• Using less fat and salt than other methods.

Sous-vide Equipment

Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives

Anova Culinary Sous Vide Precision Cooker

Sous-vide Equipment

Read: 9 Types of Salad Based on the Main Ingredients Used

Sous-vide Method: Step by Step

1. Cutting, trimming, slicing, seasoning,  marination, or without marination.
2. Seal ingredients in food-grade plastic bags, and remove the surrounding air
3. Cook at a desired time and temperature - Set the desired temperature on your Precision Cooker and place your food in the water bath
4. Keep the food cooking at the temperature you've specified for the proper amount of time
5. After your temperature and time requirements have been met, remove your food from the water bath.
6. Finish the food using another method of cooking such as searing, grilling or broiling, etc,  according to the dish you want to serve.

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The Main Differences Between Braising and Stewing Cooking Methods

Cooking Method: Braising and Stewing

What is Braising and Stewing?

• Braising is slow cooking a large cut of meat or other ingredients in enough liquid 
• Stewing is slow cooking a small cut up or smaller pieces of meat or other ingredients in a liquid.

Braising Method: Braised Lamb Shank

Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives

Braising and Stewing Ingredients

• Characteristic: Less tender cut, mature animals, less expensive cuts
• Suitable Item: Meat (beef, lamb, pork, veal), poultry (chicken, duck, turkey), game (feathered and furred), and vegetables.
• Liquids: Well-flavored stock, Appropriate jus or Wine
• Aromatics: Sachet d'epices, mirepoix, bouquet garni, herb and spices
• Optional components: Thickening agent ( roux, slurry, etc.) and garnish.

Stewing Method: Stewed Beef

Read: 5 Types of Thick Soup in Culinary Knowledge

The Main Differences Between Stewing and Braising Method

• The difference between stewing and braising are the size of the meat, the amount of liquid, and the method of cooking   
• Braising is usually using a large piece of meat, such as shoulder, rump roast, lamb shanks, or beef short ribs. The liquid of braising between  ⅓ to ½ to covers the item
• Dishes like Braised beef, Osso Bucco, or Braised lamb shank
• Stewing is using cut up or smaller pieces of meat like a cube or dice of meat, seafood, and cut of chicken. The liquid of stewing,  just to covers the item
• Dishes like Stewed beef, Lamb curry, Beef goulash, Beef rendang, or Beef bourguignon.

Braising Vs Stewing

Read: The Famous List of Bread Types and Their Description

Braising and Stewing Method - Step by Step

1. Season or marinate the main item
2. Sear all main item on all of the sides in a hot pan
3. Remove the main item; set aside
4. Add mirepoix and caramelized
5. Add Tomato paste, saute until the dark color
6. Add or deglaze with liquid
7. Bring the mixture to simmer
8. Return the main item to the liquid mixture
9. Cover and finish cooking until fork-tender
10. Add aromatic/garnish when appropriate
11. Remove the main item
12. To prepare the sauce: strain, reduce, thicken with a thickening agent
13. Slice or carve the main item

Note.

• For stewing: Follow method through step 9, correct flavor and consistency as needed

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2 Types of Poaching Method as Moist Heat Cooking in Culinary Knowledge

Cooking Method: Poaching

What is Poaching?

• Poaching is types of  moist heat cooking method
• Submerging food in a liquid, such as stock, wine, stock, broth, vinegar, wine, juices, etc.
• Aromatic vegetables, such as shallot, mirepoix, herbs, spices, citrus zest, etc
• Cooking with low temperature until simmering temperature (Cooking temperatures between 70 ° C - 90 ° C)
• Should contribute flavor to food: Sauce prepare from cooking liquid (if applicable).

Poaching Method

Read: The Most Popular National Soups in The World

Characteristic of  items to be poached

• Tender
• Portion sized
• Foods that are suitable for poaching: Meat, seafood, fruits, vegetables, eggs.
• Dishes: Poached Salmon, Egg Benedict, Poached Fruits, etc.

Poaching Items: Fish, Eggs, Fruits, etc.

Read: Types of Egg Dishes For Breakfast

Equipment and Utensil

• Combination oven or oven
• Stove
• Sautoir
• Frying pan
• Insert or pan
• Cartouche
• Thermometer

Poaching Equipment: Utensil

Read 3 Types of Clear Soup You should know

2 Types of Poaching Method

1. Shallow Poaching
2. Deep Poaching

1. Shallow Poaching

• Less liquid used
• Combination of steam and acidic liquid with aromatics
• Lightly covered to trap steam
• Portion-size cuts
• “Cuisson” (poaching liquid) always used to make the sauce
• Often cooked in the oven.

Shallow Poaching Method: Step by Step

• Place butter in a sauteuse or sautoir along with aromatics in an even layer
• Add the main item and poaching liquid
• Bring liquid to a simmer
• Cover sauteuse with buttered parchment
• Finish over direct heat or in the oven
• Remove the main item, moisten, and keep warm
• Reduce cuisson and prepare the sauce as desired
• Serve the main item with sauce and appropriate garnish.

Shallow Poaching Tips

• Smaller, individually portioned items
• Started in cold liquid for a clear broth
• Cover once removed from the poaching liquid

Shallow Poaching

Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives

2. Deep Poaching

• Completely covered with liquid
• Portion size or larger cuts
• Cooking liquid not generally used for sauce
• NEVER covered
• Cooked on range

Deep Poaching Method: Step by Step

• Heat cooking liquid to 165°F/ 74°C
• Add the main item, using a rack if necessary (item must be fully submerged)
• Finish food over direct heat or in the oven
• Remove the main item, moisten, and keep warm while preparing sauce or cool in the liquid,
• Cut or slice the main item  and serve with appropriate sauce and garnish

Deep Poaching Tips

• Larger items
• Start in hot liquid
• Cover once removed from the poaching liquid

Deep Poaching

Read: 6 Pasta Sauces Categories That You Should Know

Poaching Dishes: Egg Benedict

Read: 22 Most Popular Sandwiches

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Benefits of Steaming Method in Cooking and Your Health

Cooking Method: Steaming

What is Steaming?

• Steaming is a method of cooking using steam.
• The temperature at +212 °F /100 °C
• Gentle vapor bath, Minimize item never in direct contact with liquid
• Covered tightly during cooking
• Delicate flavor and texture
• Sauces made separately

Steaming Method

Read: 9 Types of Breakfast

Characteristics of items to be steamed

• Naturally tender cuts of meats and fish
• Foods suitable for steaming: Chicken or game birds, fish, shellfish, fruits, and vegetables
• Steaming wrappers: Cabbage, seaweed, corn husk, leek, banana leaf, plastic-wrapped, etc.

Types of Wrappers

Read: 14 Popular Pasta Sauces and Their Ingredients

Equipment

Steaming Equipment

Read: The Famous List of Bread Types and Their Description

Steaming Method 

• Bring liquid to a boil or preheat the steamer
• Add the main item to a steamer and arrange it on a rack in a single layer
• Cover steamer
• Steam food to the desired degree of doneness
• Serve food immediately with appropriate sauce and garnish

Steamed Seasonal Vegetables

Read: 10 Types of Amuse-Bouche as Chef's Complimentary

En papillote

What is en papillote?

• Variation of steaming
• En papillote in French means "in parchment" or “In the paper”, or al cartoccio in Italian, or Pepes in Indonesian cuisine is a cooking method that food should be wrapped in wrapping material before steaming or baking
• Main item and accompaniments cooked in steam from natural juices
• This method is frequently employed for cooking fish and involves enclosing the food in a pouch of parchment paper or other wrapping material along with a little liquid (often wine) and perhaps lemon, herbs, and even thinly sliced vegetables.
• Characteristics of item to be steamed, naturally tender cut of fish or chicken.

Fish en Papillote

Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives

En papillote Method - Step by Step

• Cut parchment into heart shape large enough to hold food in half
• Lightly oil or butter wrapper to prevent burning
• Arrange vegetables, aromatics, or sauce on half of the wrapper; top with the main item
• Fold another half over
• Crimp edges to tightly secure
• Place package on preheated baking sheet
• Bake in a moderate oven until the package is crisp and lightly browned (in steam from natural juices).

Pepes Ikan (Indonesia Fish en Papillote)

Read: 5 Types of Thick Soup in Culinary Knowledge

Steaming Method Benefit in Cooking 

• Compared to most other cooking methods, steaming preserves up to 50 percent more nutrients in the foods
• Lower Cholesterol
• Steaming has an advantage over methods such as boiling or even simmering in that there is no agitation involved, so it's gentler on delicate items like seafood. And because it doesn't require the food to be submerged, it avoids the loss of nutrients through leaching. It also cooks relatively quickly.
• Preserves the fiber, color, and flavor of vegetables
• Time: Depending on what you’re cooking, steaming can be a quick way to cook a handful of greens or a gentle way to cook pudding or dumplings.
• Taste and Flavor: No cross flavors, one of the surest ways to experience the purest flavor of the food you cook is to steam it. 
• Texture: With steaming, food is left moist and tender. Because the cooking liquid never touches the food. This means food retains its shape, color, and texture.
• Nutrition: No oil is needed to steam, plus nutrients don’t leach out into the water, so the vitamins and minerals are retained. 

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Blanching Method in Cooking and Food Preservation

Cooking Method: Blanching

What is Blanching?

• Dipping food ingredients in boiling liquid and removed with short timed interval, depending on the type of vegetables and the size, and then put into iced water or placed under cold running water (shocking or refreshing) or blasting chiller to stop the cooking process and preserve most of their nutrients.
• Blanching is an essential step before freezing your vegetables to ensure that they keep well without negative changes in their texture, color, and taste. 
• The most common blanching methods for vegetables, fruits, nuts peeling, or bones (to remove the soil and dirt before making stock)
• The liquid used can be water (water blanching) or oil (oil blanching)
• Blanching can be as a pre-treatment of vegetables and fruits before drying or canning.

Blanching Method

Read: Types of Egg Dishes For Breakfast

Two Kinds of Blanching 

1. Water blanching

• Clean bones from dirt, such as blanching bones for making stock
• Make it easy to peel, such as blanching a tomato 
• Prepared half-cooked ingredients, such as pasta and vegetables
• Prepared vegetable salad such as green beans, asparagus, or other green vegetables is often blanched to enhance their natural green color, as well as softening them. etc.
• Food preservation such as frozen vegetables and fruits and canning vegetables or fruit such as spinach, green bean, corn, peach, etc.  

2. Oil Blanching 

• For starchy vegetables such as potato, sweet potato, etc.
• Making french fries, the cut potatoes are often blanched in medium-heat oil and then cooled before frying them a second time at a higher temperature
• As for food preservation: just keep the blanched cut potatoes in the freezer

Blanching Equipment

Read: 10 Types of Compound Butter to Enrich Your Dishes

Step by Step Blanching Method

How to blanch tomatoes

• Bring a pot of water to boil
• Fill a separate, large bowl with cold water and ice
• Remove stems from each tomato
• Make a shallow cut in an X shape on the bottom of each tomato with a knife
• Drop tomatoes in boiling water for about a minute, once the skin starts to peel back, they are done
• Remove tomatoes immediately from boiling water to ice water (to stop the cooking process)
• Ready to peel.

Blanching Tomatoes

Read: 6 Classification of Salads According to How To Serve

How to blanch bones before you make stock

• Divide the bones into 8-10 centimeters
• Put into stockpot
• Cover with cold water
• Bring to boil over high heat and simmer about 2 -5 minutes, depending on bones quantity
• Remove from stove
• Draining and rinsing the bones with water

Blanching Bones

Read: Food Plating Tools

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