Methods of Cooking(Sautéing & Stir-Frying)

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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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Sautéing

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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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Characteristics of items to be sautéedTenderPortion size or small piecesCooked to order

Foods suitable for sautéingMeats – loin, rib, tenderloin, breastSeafoodHigh-moisture vegetablesPre-cooked vegetables (to finish or re-heat)

Cooking mediums – need high smoke pointsClarified butterNeutral-flavored oil (i.e. vegetable oil)Rendered fats

Sauté Ingredients

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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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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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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

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1. Prepare food items for sautéing ; heat pan2. Add small amount of oil; sear items –

presentation side down first; turn once3. Finish larger items on stovetop with lid or in an

oven uncovered Light meats - golden brown Red meats - browned thoroughly

4. Remove items from the pan and reserve, keep warm

Sauté Method

1. Remove excess fat from the pan2. 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

7. Plate or pan and serve sauce with main item

Sauté Method How to make sauce

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.

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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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

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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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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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Stir-Fry Equipment

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1. Heat oil in a wok or large sauté pan; add flavorings2. Add main item3. Stir fry, keeping food in constant motion; remove

main item and set aside4. Add additional ingredients in proper sequence 5. Add liquid for sauce, then add thickener6. Add main item back into wok and heat thoroughly7. Serve immediately

Stir-Fry Method

Sauté1. Don’t overcrowd the

pan2. Use naturally tender

ingredients3. Use fond for sauce

Stir-Fry1. Work in batches2. Use bit-size pieces3. Use high heat4. Keep items

constantly moving5. Make only enough

sauce to just coat ingredients

Sauté and Stir-Fry Tips

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