Sauteing dan Stir Frying: www.chefqtrainer.blogspot.com

Methods of Cooking
(Sautéing & Stir-Frying)
Delhindra/chefqtrainer.blogspot.com

Learning Objectives
 List ingredients, liquids, and thickeners that may
be used for each method
 Identify the types and amounts of fats
appropriate for each method
 Identify appropriate tools/equipment used for
each method
 Define and execute sautéing and stir-frying
methods
 Discuss options for more healthful sautéing

Sautéing

Sauté
 To jump” – you should be able to hear it
 High heat (Hot pan – Hot oil)
 Rapid technique
 Perfect mise en place required
 Correct amount
 Correct size
 Small amount of fat used
 Sauces generally made in the pan by
 Deglazing the pan
 Reducing sauce to “nappé”
 Object is to cook, color & correct doneness at the
same time

 Characteristics of items to be sautéed
Tender
Portion size or small pieces
Cooked to order
 Foods suitable for sautéing
Meats – loin, rib, tenderloin, breast
Seafood
High-moisture vegetables
Pre-cooked vegetables (to finish or re-heat)
 Cooking mediums – need high smoke points
Clarified butter
Neutral-flavored oil (i.e. vegetable oil)
Rendered fats
Sauté Ingredients

 Liquids for deglazing
 Wine
 Stock
 Cognac or liqueur
 Fortified wine
 Water
 Liquid base for the sauce
 Jus lié of the appropriate flavor
 Meat glaze
 Vegetable coulis or purées
Sauté Ingredients

Thickening Agents
 Reductions
 Beurre manie
 Roux : White Blond, Brown
 Liason: cream and egg yolk
 Slurries with starches
 Cornstarch
 Rice Flour
 Arrowroot
 Grains
 Vegetables

 Jus "juice"
the natural juices exuded from meat (no
thickener)
 Jus Lié “bound”
a jus thickened with a slurry
 Velouté “velvety, soft & smooth to the palate”
white stock with aromatics thickened with a
blonde roux
Jus vs. Jus Lié vs. Velouté

Sauté Equipment
Sauteuse Sautoir

1. Prepare food items for sautéing ; heat pan
2. Add small amount of oil; sear items –
presentation side down first; turn once
3. Finish larger items on stovetop with lid or in an
oven uncovered
 Light meats - golden brown
 Red meats - browned thoroughly
1. Remove items from the pan and reserve, keep
warm
Sauté Method

1. Remove excess fat from the pan
2. Add aromatics (if using)
3. Make a roux (if using)
4. Add alcohol or flavored liquid ( deglaze) and
scrap “fond”
5. Add finished liquid, stock, coulis (fruit of veg
purée), jus, sauce
6. Form sauce by thickening or reducing the liquid
Nappé consistency
1. Plate or pan and serve sauce with main item
Sauté Method
How to make sauce

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

 Use a well seasoned or nonstick pan so that no fat is
needed (dry sauté – will not have even color)
 Use herbs and spices for seasonings to reduce the
amount of salt used
 Serve with light, flavorful sauces such as vegetable
or fruit coulis
 Use low fat/low calorie liquids to deglaze
 Use arrowroot or cornstarch to thicken the sauce in
place of roux
A More Healthful Sauté

Stir Frying

Stir-Frying
 Similar to sautéing
 Item cooked over very high heat
- Use little fat
- Fat must have high smoke point
 Usually done in work
 Food is constantly kept moving (toss
method)
 Sauces generally made in the pan

 Characteristics of items to be stir-fried
 Tender
 Portion size or small pieces
 Cooked to order
 Foods suitable for Stir-Frying
 Beef, veal, pork, lamb, and poultry
 Seafood
 High-moisture vegetables
 Par-cooked vegetables and potatoes ( as a
means to finish or re-heat)
Stir-Fry Ingredients

 Spatula
 Used in dominant hand: to push and scoop the
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
Stir-Fry Equipment

Stir-Fry Equipment

1. Heat oil in a wok or large sauté pan; add flavorings
2. Add main item
3. Stir fry, keeping food in constant motion; remove
main item and set aside
4. Add additional ingredients in proper sequence
5. Add liquid for sauce, then add thickener
6. Add main item back into wok and heat thoroughly
7. Serve immediately
Stir-Fry Method

Sauté
1. Don’t overcrowd the
pan
2. Use naturally tender
ingredients
3. Use fond for sauce
Stir-Fry
1. Work in batches
2. Use bit-size pieces
3. Use high heat
4. Keep items
constantly moving
5. Make only enough
sauce to just coat
ingredients
Sauté and Stir-Fry Tips

Sauteing dan Stir Frying: www.chefqtrainer.blogspot.com

Recomendados

Recomendados

Más contenido relacionado

La actualidad más candente

La actualidad más candente (20)

Destacado

Destacado (20)

Similar a Sauteing dan Stir Frying: www.chefqtrainer.blogspot.com

Similar a Sauteing dan Stir Frying: www.chefqtrainer.blogspot.com (20)

Más de Culinary Training Program

Más de Culinary Training Program (20)

Último

Último (20)

Sauteing dan Stir Frying: www.chefqtrainer.blogspot.com

Notas del editor