tailieunhanh - Lecture Professional cooking (7/E): Chapter 11 (part 2) - Gisslen

This chapter presents basic cooking methods as they apply to beef, lamb, veal, pork, and game such as venison. It is important that you have read and understood the basic material in Chapter 10, especially the sections on matching particular cuts to appropriate cooking methods and on testing for doneness. | Sautéing, Pan Frying, and Griddling Sautéing: (used for small pieces) Uses high heat and small amounts of fat. Pan-Frying: (used for larger items) Uses moderate heat and moderate amounts of fat. Guidelines: Judging how much heat and fat to use when cooking will depend on: Kind of food Size of pieces Deglazing the Pan Deglaze is to swirl a liquid in a pan to dissolve the cooked particles. Two uses of the deglazing liquid: Add reduced liquid to a prepared sauce after straining. Use to make new sauce by adding stock, flavoring ingredients, and other liquids. A sauce made by deglazing the pan Often accompanies sautéed meat Sautéing, Pan Frying, and Griddling Stir-Frying Chinese technique Food is tossed with spatulas or other tools in a stationary pan versus sautéing where ingredients are usually tossed by flipping the pan. The traditional Chinese stir-fry is done in a wok, which has a rounded bottom and uses very high heat. Sautéing, Pan Frying, and Griddling . | Sautéing, Pan Frying, and Griddling Sautéing: (used for small pieces) Uses high heat and small amounts of fat. Pan-Frying: (used for larger items) Uses moderate heat and moderate amounts of fat. Guidelines: Judging how much heat and fat to use when cooking will depend on: Kind of food Size of pieces Deglazing the Pan Deglaze is to swirl a liquid in a pan to dissolve the cooked particles. Two uses of the deglazing liquid: Add reduced liquid to a prepared sauce after straining. Use to make new sauce by adding stock, flavoring ingredients, and other liquids. A sauce made by deglazing the pan Often accompanies sautéed meat Sautéing, Pan Frying, and Griddling Stir-Frying Chinese technique Food is tossed with spatulas or other tools in a stationary pan versus sautéing where ingredients are usually tossed by flipping the pan. The traditional Chinese stir-fry is done in a wok, which has a rounded bottom and uses very high heat. Sautéing, Pan Frying, and Griddling Recipes for sautéing, pan-frying and griddling Breaded Veal Cutlets p. 335 Veal Scalloppine alla Marsala p. 336 Tournedos Vert-Pré p. 337 Pork Chops Charcutière p. 338 Thai Green Curry of Pork with Vegetables p. 338 Thyme-Scented Medallions of Lamb with Balsamic Glaze p. 339 Beef Stroganoff p. 339 Calf’s Liver Lyonnaise p. 340 Medallions of Venison Poîvrade with Cassis p. 340 Steak en Chevreuil p. 341 Sautéing, Pan Frying, and Griddling Recipes for sautéing, pan-frying and griddling Sautéed Veal Sweetbreads with Shiitake Mushrooms and Port Wine Sauce p. 341 Stir-Fried Beef with Bell Peppers p. 342 Costolette di Vitello Ripiene alla Valdostana p. 343 Sautéing, Pan Frying, and Griddling Simmering Not used as often as other cooking methods to cook meats. Simmered meats lack the flavor of meats browned by dry heat. Used to prepare less tender meats and cured meats, ., ham, corned beef, cured tongue, beef brisket Stewing is to cooksmaller pieces of meat by simmering or .