1. Culinary: Dry Heat Cooking I
Art to come
Turkey picture

2. Sautéing
Definition: Cooking in a small amount of fat at a high temperature
Food must be naturally tender
References
The New Professional Chef, 6th Ed., pg
On Food and Cooking, pg
The Art and Science of Culinary Preparation, pg. 123,269,

3. Sautéing: Food Selection
Items to be sautéed should be:
Tender
Portion-sized or small pieces
Cooked to order
A method of quickly cooking foods in a small amount of fat that is at a high temperature.
sauté literally means to jump. The purpose of sauté is to cook the food quickly in order to minimize water loss and vitamin destruction, yet maximize browning and flavor development.
The food is cut into small pieces, so that the surface area of the pieces is greatest. The heat is fairly high to allow browning to take place and flavor to develop. There is also a small amount of fat in the pan to keep the food from sticking and to act as a heat conductor.
If too much food is placed in the pan at one time, the heat that is stored in the pan and fat is rapidly conducted to the food. This cools the pan and fat and heats the food. But, if due to too large a quantity, the heat is not enough to sear the food then the heat imparted to the food only heats the water in the food. The heated water expands and in this case leaches out into the pan.
The food which was to be sautéed is now stewing in its own juices. If the item is meat, it will lose most of its moisture and become tough and gray. If the food is vegetables, you might as well have boiled them in the first place. This slow boiling will only destroy the vitamins and color.
A sauce is typically made by deglazing the juices that were released during the cooking process.
This technique does not have the tenderizing effect found in moist-heat cooking method; therefore, foods must be naturally tender.

4. Types of Food Suitable for Sautéing
Beef, veal, pork, poultry, and game
Seafood
High-moisture vegetables
Pre-cooked vegetables and potatoes

5. Appropriate Oils and Fats for Sautéing
Stable fats suitable for high temperature
Small amounts of fat are used
Examples include:
Clarified butter
Neutral-flavored oil
Rendered fats

6. Liquids for Deglazing Wine Stock Cognac or liqueur Fortified wine
Water

7. Sautéing Sauce Liquid Base for the Sauce
Jus lié of the appropriate flavor
Meat glaze
Vegetable coulis or purée

8. Sautéing Equipment Pan selection Sautéuse Sautoir
Select the proper pan size
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.
sautéuse - a shallow pan with sloping sides
Sautoir - shallow pan with straight sides

9. Sautéing Procedures Prepare food items for sautéing Sear items
Finish larger items on stovetop
Remove items from the pan and reserve
Degrease the pan
Deglaze with liquid
Form sauce
Plate or pan and serve sauce over the main item

10. Pan Frying
Definition: Cooking method where food items are partially submerged in fat or oil
Items are usually coated with breading or batter
The amount of fat used should cover the bottom 1/4 to 1/3 of the product
Pan-fried items can be completely cooked during the frying process or finished in an oven

11. Pan Frying Food Selection
Items to be cooked by pan frying are:
Tender
Portion size or smaller

12. Suitable Food Items for Pan Frying
Veal
Chicken
Pork
Seafood
Vegetables/starches
Pre-prepared items

13. Pan Frying Ingredients
Standard breading mise en place
Product
Flour
Egg wash
Breading agent
Pan for finished product

14. Pan Frying: Oils and Fats
Cooking medium
Fat or oil should be able to reach a high temperature without breaking down or smoking
Appropriate fat and oil
Clarified butter
Neutral flavored oil
Olive oil
Rendered fat

15. Pan Frying Equipment Tong, kitchen fork, skimmer, and spider
Holding or finishing pans
Setup to blot or drain items after frying
Heated plates
Sautoir

16. Pan Frying Equipment—continued
Select a sautoir of an appropriate size
Cooking medium should come 1/4 to 1/3 up the sides of the food
The pan and the cooking medium have reached the proper temperature when a faint haze is noticeable

17. Pan Frying Procedures Heat oil to appropriate temperature
Add the main item to the pan in a single layer
Fry the food on the first side until it is well browned
Turn the item and cook to desired doneness
Remove the item and finish in an oven, if necessary
Drain the item on absorbent paper
Season and serve with appropriate sauce/garnish

18. Pan Frying: Things Not to Do
Don’t cook items ahead and hold
Don’t deglaze the pan to make a sauce

19. Deep Frying
Definition: Cooking method where food items are completely submerged in hot fat or oil
Food item is almost always given a protective coating
Items should be completely cooked when removed from the fryer
Two major methods of deep frying
Basket method
Swimming method
Method used is dependent on the size of the product and type of coating
Suggested Reading Assignments
The New Professional Chef, 6th Ed. Pg
On Food and Cooking pg
The Art and Science of Culinary Preparation pg.37-38

20. Deep Frying Food Selection
Items to be deep fried should be:
Tender
In small pieces that can be completely cooked by the time the coating achieves the proper browning

21. Food Items Suitable for Deep Frying
Vegetables
White meat or poultry
Seafood
Potatoes
Cheeses
Cooked meat preparations

22. Deep Frying: Types of Coating
Standard breading
Tempura
Française: flour
Anglaise: flour, egg wash, and bread crumbs
Batters: plain or beer

23. Deep Frying: Breading Product to be breaded Flour Egg wash Breading
Finished product

24. Deep Frying: Batter Product to be battered Flour Batter Deep-fat fryer
Finished product
Battered items should be prepared just before cooking
Food products should be removed from the batter with tongs or fork

25. Deep Frying: Oil and Fat
The fat or oil should be able to reach a high temperature without breaking down
Neutral-flavored oil
Rendered fat such as lard

26. Enemies of Deep-Frying Fat
High temperature and prolonged heating
Free fatty acids
Moisture
Exposure to air
Certain metals
Salt
Food particles

27. Indicators That Frying Fat Needs Changing
Low smoking point
Foaming
Color of product is off, darkens quickly
Product absorbs excess fat
Product cooks too slowly
Resin forms on top
Flavor of product changes
Unpleasant odor

28. Deep Frying Equipment Thermostat controlled deep-fat fryer Skimmer
Draining rack and absorbent paper

29. Deep Frying Procedures
Heat fat to the proper temperature
Coat products with desired coating
Add main item to the hot fat
Turn items during frying, if necessary
Remove main item and finish in oven, if necessary
Blot food with absorbent paper towel
Season and serve with appropriate sauce and garnish

30. Deep Frying Procedures—continued
Fat must be hot or food will absorb excess grease
Fat should be skimmed frequently
Fat should be strained daily
Type of fat used will influence flavor of food
Turn down heat when fryer is not in heavy use
Cover fryer when not in use and keep clean

31. Deep Frying: Things Not to Do
Don’t salt food over fryer
Don’t overload baskets with food items
Don’t fry uncoated meat such as bacon or sausage
Don’t use fat that has broken down or is excessively dark

32. Grilling and Broiling
Definition: Grilling and broiling use direct heat without fat and oil
Quick technique that uses portion-sized or small pieces of meat, poultry, or fish
Suggested Reading Assignments
The New Professional Chef, 6th Ed. Pg
On Food and Cooling pg. 614
The Art and Science of Culinary Preparation pg. 37,135, 268

33. Grilling and Broiling: Food Selection
Items to be broiled or grilled should:
Be tender
Have intermuscular fat content
Be individually portioned
Suitable main items include:
Meat
Seafood
Vegetables

34. Grilling and Broiling: Marinades
The purpose of marinating is to:
Preserve food
Flavor food
Tenderize food

35. Grilling and Broiling: Components of Marinades
Acid: tenderize, preserve, and flavor
Aromatics: flavor
Oil: preserve, flavor, and protect
Salt: preserve and flavor
Vegetables: flavor

36. Grilling and Broiling Equipment
Broiler
Conventional gas
Electric
Grill
Gas
Charcoal
Hardwood

37. Grilling and Broiling Procedures
Thoroughly clean and preheat grill
Season main item; marinate or brush with oil if necessary to prevent sticking
Place main item on grill
Turn item 90˚ to produce crosshatch marks
Turn item to cook completely and to desired doneness

38. Grilling and Broiling Procedures—continued
Thin items are cooked at high heat, as quickly as possible
Medium-thick items are started on high heat and can be finished on a cooler area
Thick items are started on high heat and can be finished on a sizzle platter in the oven
Food should be broiled at the last possible moment
Keep broiler clean at all times

39. Grilling and Broiling: Things Not to Do
Don’t pierce meat with a fork during cooking
Don’t cook food ahead of time

40. Roasting
Definition: Roasting is cooking by dry heat while frequently basting with fat
Suitable for cuts of meat, and poultry, and some seafood items larger than a single portion

41. Roasting: Food Selection
Items to be roasted should be:
Tender
Well marbled

42. Suitable Food Items for Roasting
Beef, veal, lamb, or pork
Game (furred or feathered)
Poultry (land or water)
Seafood (specific types)
Vegetables

43. Roasting: Sauce Preparation
Thickeners for gravy or jus lié
Flour mixed with the fat released by the food to form a roux
Arrowroot or cornstarch diluted in cold liquid
Prepared roux

44. Basic Procedure for Roasting
Season, stuff, and marinate main item and sear over direct heat or hot oven
Elevate item in a roasting pan
Roast item uncovered until desired internal temperature is reached
For pan gravy, add mirepoix to the roasting pan during final hour

45. Basic Procedure for Roasting—continued
Let roasted item rest before carving
Prepare pan gravy in roasting pan
Carve main item and serve with appropriate gravy or sauce

46. Roasting: Things Not to Do
Don’t pierce roast when turning or removing from oven
Don’t cover roast during cooking
Don’t use higher heat than necessary during roasting
Don’t add liquid during roasting

47. Temperatures for Roasting Meat
High heat (375˚F to 475˚F)
Feathered game*
Domestic poultry*
Water fowl*
Smaller cuts of red meat*
*depending on market form

48. Temperatures for Roasting Meat—continued
Moderate heat (325˚F to 350˚F)
Meat*
Poultry*
Game*
*depending on market form

49. Temperatures for Roasting Meat—continued
Low heat (275˚F to 300˚F)
Red meat*
Feathered game*
Domestic poultry*
Water fowl*
*depending on market form

50. Temperatures for Roasting Meat—continued
Controlled heat (200˚F to 250˚F)
Larger cuts of red meat*
White meat*
Domestic poultry*
*depending on market form

51. Testing Roasted Items for Doneness
Stem thermometer (bi-metallic)
Check temperature for desired doneness
Time-/Temperature-to-weight ratio
Check chart to determine how long, at what temperature

52. Degrees of Doneness for Meat and Poultry
Red meat
Rare
Medium Rare
Medium
Medium well
Well done