2. 32 Dry-Heat Cooking Methods for Meat and Poultry

3. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Execute proper sauté method and pan sauce preparation.

4. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Dry-Heat Cooking Methods for Meat and Poultry Although hot fat is used in some dry-heat cooking methods, hot air or radiant heat waves actually cook the food Dry-heat methods should only be used for tender cuts of meat These methods involve searing the product

5. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sautéing A quick cooking process done over high heat with enough fat to coat the bottom of the pan A properly sautéed item is evenly seared continued

6. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sautéing White meats such as poultry and veal are dredged before sautéing Red meats are seared without being dredged

7. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fats for Sautéing Choose a fat that does not smoke or burn at high temperatures Clarified butter is the classic choice and most liquid oils also do well

8. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Keys to Proper Searing Preheat the pan and fat Get the fat as hot as possible without burning it Never add more than a single layer of product to the pan If a large amount of product needs to be sautéed, cook multiple smaller batches

9. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pan Sauces Traditionally, sauces for sautéed meat and poultry items are created from drippings left in the sauté pan after cooking continued

10. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pan Sauces To create a sauce from pan drippings, remove the sautéed meat from the pan and then add liquid to deglaze the pan Deglazing liquid may be reduced, mixed with a sauce, or thickened to create a sauce

11. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Use only tender cuts of meat in small or thin pieces. 2.Use only enough fat to coat the bottom of the pan. 3.Preheat the fat and pan as hot as possible without burning the fat. Technique: Sautéing Meats and Poultry continued

12. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.Remove excess moisture on red meats with a paper towel. Dredge white meats. 5.Place meat in sauté pan no more than a single layer deep. Brown on all sides. 6.Remove meat from the pan. Technique: Sautéing Meats and Poultry continued

13. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 7.Pour off any excess grease and deglaze the pan. 8.Incorporate the deglazed drippings into a sauce. 9.Meat may be tossed in the sauce to coat and reheat, but should not be boiled in the sauce. Technique: Sautéing Meats and Poultry

14. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Summarize how meats and poultry are grilled and broiled to desired doneness.

15. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Grilling and Broiling Both use intense heat to sear a piece of meat –In broiling, the heat source is over the meat –For grilling, the heat source is below the product continued

16. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Grilling and Broiling Food is cooked on a grill or rack, so that excess fat drips away

17. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Determining Doneness Piercing the seared crust of a grilled piece of red meat causes it to bleed and lose its juices By pressing gently on a piece of cooked meat, an experienced cook senses the firmness of the product The firmer the meat is, the more well done it will be

18. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Preheat the grill. 2.Clean grill with a wire brush. 3.Brush item to be grilled with oil or clarified butter. Season the product. 4.Place item on a hot area of the grill. Allow grill marks to form. Technique: Grilling Meats and Poultry continued

19. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Grilling Meats and Poultry continued

20. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 6.Flip product and finish cooking over moderate heat. After searing the second side, larger or well-done pieces may be finished in the oven. Technique: Grilling Meats and Poultry

21. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Compare the two approaches used for roasting meats and poultry.

22. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Roasting Uses less intense heat and longer cooking time than the other dry-heat methods There are two approaches to roasting –Searing method –Constant heat method continued

23. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Roasting Searing Method –Starts in a hot oven or on the range top to create browning and finishes cooking at a lower temperature –Useful for items that take longer to brown –More of the natural juices are lost as compared to the constant heat method continued

24. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Roasting Constant Heat Method –This method roasts at lower temperatures for longer times –Products are cooked in an oven at one temperature throughout the cooking process –Produces a moister product but may not create an appealing browned surface on some meats and poultry

25. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Equipment for Roasting Place the item on a rack to allow fat to drip away and promote even cooking Use a thick-gauge roasting pan that can be placed on the range top

26. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Determining Doneness Thermometers are used to determine the doneness of roasted meats continued

27. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Determining Doneness The amount of moisture lost by piercing the crust with the thermometer is insignificant Place the tip of the probe at the center of the meat being tested continued

28. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Determining Doneness The color of the juices that run from the roast is also a good sign of doneness –The redder the juices are, the rarer the roast –Clear juices running from the thigh indicate poultry is fully cooked continued

29. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Determining Doneness

30. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Determining Doneness During this time, the muscle fibers relax and the juices become evenly distributed throughout the roast Carving a roast too soon results in a loss of juices and a drier finished product

31. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pan Sauces and Gravy Pan drippings are degreased, deglazed, and incorporated into a sauce continued

32. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pan Sauces and Gravy Stock is typically used for deglazing Items may be served au jus or with gravy The thickening agent for a gravy may be roux or a slurry

33. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What is searing? –The process of browning meat to form an even crust, which produces an appealing brown color and a rich caramelized flavor continued

34. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe the sautéing process –A quick cooking process done over high heat with enough fat to coat the bottom of the pan continued

35. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What are the keys to properly searing a product? –Preheat the pan and fat before any product is added –Get the fat as hot as possible without burning it –Never add more than a single layer of product to the pan –If a large amount of product needs to be sautéed, cook multiple smaller batches continued

36. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review How do you make a pan sauce? –Remove meat from the pan –Deglaze the pan –Add deglazing liquid to an existing sauce or thicken to create a new sauce continued

37. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What is the difference between grilling and broiling? –In broiling, the heat source is over the meat –For grilling, the searing is done with radiant heat below the product continued

38. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What method do chefs typically use to determine doneness of a grilled or broiled meat? –Press gently on a piece of cooked meat to sense the firmness of the product continued

39. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe the two methods for roasting meat and poultry –Searing method: starts the roasting process in a hot oven or on the range top to create browning and finishes cooking at a lower temperature –Constant heat method: products are cooked in an oven at one lower temperature throughout the longer cooking process continued

40. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What is the best method for determining the doneness of a roasted product? –Using a thermometer continued

41. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What is carryover cooking? –Large roasts, near the end of their cooking time, contain a good deal of heat energy and continue to cook after being removed from the oven