2. 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
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4. 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
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6. 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
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7. 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
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8. Thickening Agents
Reductions
Beurre manie
Roux : White Blond, Brown
Liason: cream and egg yolk
Slurries with starches
Cornstarch
Rice Flour
Arrowroot
Grains
Vegetables
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9. 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
11. 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
12. 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
13. Deglaze
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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.
14. 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
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16. 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
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17. 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
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18. 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
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20. 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
21. 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
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Daftar bahan cairan, dan pengental yang dapat digunakan untuk setiap metodeMengidentifikasi jenis dan jumlah lemak yang tepat untuk masing-masing metodeMengidentifikasi alat yg sesuai/ peralatan yang digunakan untuk masing-masing metodeMendefinisikan dan melaksanakan sauteing dan stir frying metodeMembahas pilihan bagaimana menumis yg lebih sehat
NAP, NAPPE
The culinary term 'nap' (French - nappe) means to lightly coat food with a sauce so it completely covers the food with a thin even layer.
Tidak encer dan tidak kental
Rendered fat = bacon, chicken skin, Beef Fat
Fortified wine / wine yang ditambah aroma atu bahan lain ketika dalam proses aging dalam tong kayu.
Contoh marsala,port,sherry etc
Appropriate flavor/aroma yang sesuai
Arrowroot : sejenis talas yang tumbuh di south amarica atau kepulauan caribian
A shallow pan is used for sauté because it allows moisture to escape. If moisture is trapped in the pan it causes the food to steam, there will be no browning and meat will become tough.
Sauteuse: Shallow pan with sloping sides
Sautoir: Shallow pan with straight sides
Selecting Proper Pan Size: Pan should be full but with sufficient
space between the items to allow steam to escape and prevent
toughening.