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19 Savory Baking

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THE IMPORTANCE OF SAVORY FOR
A PASTRY CHEF OR BAKER
• Savory baking gives bakers or pastry chefs the opportunity to:
– Explore worldwide savory ingredients that are traditionally
used in baking applications.
– Participate in trends that use spices, vegetables, nuts, and
seeds to engage the palate.
– Learn new techniques and marry them with familiar baking
and pastry techniques.

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FLAVOR PROFILES AND FOOD
TRENDS
• The crossover between traditional and savory pastries is bringing
a fusion of flavors.
• Seasonality, sustainability, and local ingredients are important
considerations.
• Savory baking has a place on many menus:
– Brunches, like savory scones
– Canapés made with puff pastry
– Small bites to serve with broth or soup
– Hors d’oeuvres

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• Coarse chopping is generally used for mirepoix or other
ingredients that will be strained out of a dish.
• Cuts should be relatively uniform, but does not need to be
perfect.
• Mincing is a very fine cut, used with vegetables and herbs.
– Onions, garlic, and shallots are often minced.
Chopping and Mincing
CUTTING VEGETABLES
AND FRESH HERBS

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• Used for leafy vegetables and
herbs
• Results in a fine shred, often
used as a garnish or bed.
• Smaller leaves are stacked on
top of each other, rolled, and
cut crosswise.
Chiffonade
CUTTING VEGETABLES
AND FRESH HERBS (CONT’D)

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Dicing Chopping Onion
Dicing & Chopping Onion
CUTTING VEGETABLES
AND FRESH HERBS (CONT’D)

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• The ability to properly execute any cooking method is imperative
to the successful outcome of any formula.
• Consider the instructions:
– What is the final result?
– How many steps are there?
– What is the mise en place?
COOKING METHODS

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• Technique that cooks food rapidly in a little fat over relatively
high heat.
• Sautéed dishes typically include a sauce made with the drippings,
or fond, left in the pan.
• Searing may be a first step for some roasted, braised, or stewed
foods.
• Items suitable for sautéing include:
– Tender cuts from the rib or loin, as well as portions of leg
– Beef, veal, lamb pork, game animals, poultry
– Firm or moderately textured fish
COOKING METHODS (CONT’D)
Sautéing

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• Stir-frying shares similarities with sautéing.
– Foods are cut into small pieces and cooked rapidly in oil,
using a wok.
• A sauté pan has short, sloped sides and is wider than it is tall.
COOKING METHODS (CONT’D)
Sautéing (cont’d)

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• Cooking an item (usually
vegetables) in a covered pan
until it softens and releases
moisture.
• There should be no
browning.
Sweating
COOKING METHODS (CONT’D)

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• Cooking items surrounded by water vapor in a closed vessel.
• Steamed foods retain flavor, color, and volume.
• Steaming liquids can include water, broth, wine, or beer.
• Foods well suited to steaming include:
– Naturally tender foods and those small enough to cook
quickly
– Boneless, skinless chicken breasts
– Fish fillets and shellfish
– Vegetables
Steaming
COOKING METHODS (CONT’D)

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• Quick cooking techniques that are used for naturally tender,
serving-size or smaller pieces of meat.
• Grilling cooks food with radiant heat from a source located
below it.
• Broiling uses a heat source located above the food rather than
below.
• Foods well suited to grilling and broiling include:
– Tender cuts of meat from the loin, rib, or top round areas
– Fillets of fatty fish
Grilling and Broiling
COOKING METHODS (CONT’D)

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• Divide the grill into zones of
varying heat intensity.
– Cook different foods in
different zones to prevent
transfer of flavors.
• Wood chips, herb stems, and
other aromatics can be used
to impart flavors.
Grilling and Broiling (cont’d)
COOKING METHODS (CONT’D)

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• Roasting is a way of cooking by indirect, dry heat in an oven.
– Pan roasting, baking, smoke-roasting, or poêléing
• Results in a crusty exterior and tender interior.
• Pan drippings are used as the base for a sauce.
• Rotisserie cooking involves placing the food on a rod that is
turned either manually or by a motor.
• Items best suited for roasting include:
– Tender meats from the rib, loin, and leg
– Young, tender birds
– Dressed fish
Roasting
COOKING METHODS (CONT’D)

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• Foods such as whole birds, chicken breasts, and chops may be
stuffed before roasting.
• A good roasting pan has a flat bottom with relatively low sides.
– Encourages the flow of hot air around the item.
• Preheat the oven before roasting for best results.
• Large cuts should be roasted at low temperatures for an
extended time period, for a deeply brown exterior.
Roasting (cont’d)
COOKING METHODS (CONT’D)

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• Gives a richly textured crust and a moist, flavorful interior.
• Almost always coated—dredged in flour, batter, or breading.
• Food is fried in enough oil to come halfway or two-thirds up its
side.
• Items well suited for pan frying include:
– Naturally tender, portion size, or smaller cuts of meat
– Rib or loin cuts, top round, or poultry breasts
– Lean fish, like sole or flounder
Pan Frying
SAUTÉING (CONT’D)

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• The fat for pan frying must be able to reach high temperatures
without breaking down or smoking.
• The pan used must be large enough to prevent overcrowding.
– The sides should be higher to avoid splashing of hot oil.
Pan Frying (cont’d)
SAUTÉING (CONT’D)

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• Food cooked in enough fat or oil to completely submerge them.
• Food is almost always coated with a breading or flour coating.
• Cut items into a uniform size and shape for even cooking.
• Breading can be done 3 to 4 hours before service, but ideally is
should be done as close to service as possible.
• Use a deep-fat frying thermometer to check the fat’s
temperature.
Deep Frying
SAUTÉING (CONT’D)

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PICKLING VEGETABLES

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• Savory custard baked in a pie
shell.
• May include a variety of
savory and aromatic
ingredients.
• Custard based
Quiche
SAVORY BAKING AND PASTRY
PRODUCTS

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• Made from shallow, straight-sided pastry crust.
• Filled with a savory or sweet mixture.
• May be served either warm or cooled.
Tarts
SAVORY BAKING AND PASTRY
PRODUCTS (CONT’D)

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• Foams made with beaten egg whites, without or without
whipped cream, folded into a flavored base.
• Can be sweet or savory.
Mousse
SAVORY BAKING AND PASTRY
PRODUCTS (CONT’D)

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• Bread-based items to which fillings and toppings are added.
– Meat, fish, or poultry with complementary vegetables, herbs,
and sauce.
• Cheese often accompanies pizzas and sandwiches.
• Sandwiches can be open-faced or closed, grilled, or cold.
Pizzas and Sandwiches
SAVORY BAKING AND PASTRY
PRODUCTS (CONT’D)