|
Sautéing is a method
of cooking food that uses a small amount of fat in a shallow pan over
relatively high heat. Unlike pan-searing, sautés are often finished with
a sauce made from the pan's residual fond. Sauter means "to jump" in
French — The method includes flipping the food in the air.
Food that is sautéed is usually cooked for a relatively short period of
time over high heat, with the goal of browning the food while preserving
its color, moisture and flavor. This is very common with more tender
cuts of meat, e.g. tenderloin, pork chops, or filet mignon. Sautéing
differs from searing in that the sautéed food is thoroughly cooked in
the process. One may sear simply to add flavor and improve appearance
before another process is used to finish cooking it.
Olive oil or clarified butter are commonly used for sautéing, but most
fats will do. Regular butter will produce more flavor but will burn at a
lower temperature and more quickly than other fats due to the presence
of milk solids. |
|
Le Cordon Bleu's Complete Cooking Techniques:
the indispensable reference demonstrates over 700 illustrated techniques
with 2,000 photos and 200 recipes
With this exceptional opus, over 100 years of unparalleled experience
and expertise are put at the fingertips of every home cook using the
same hands-on approach promoted in practical classes at Le Cordon Bleu's
institutes. This indispensable and unique reference work teaches
essential preparation and cooking skills and professional
tricks-of-the-trade, with over 700 cooking techniques shown in more than
2,000 color images.
Whatever the interest -- providing family-pleasing everyday fare or
mastering a top chef's recipe, or even attempting to re-create a dish
from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques
will enable people to cook what they want with success. Its hundreds of
illustrated techniques are invaluable kitchen aids, as are the many
integral recipes.
Cooks interested in ethnic cuisines, readers of chef inspired,
ingredient-led, or occasion-oriented cookbooks, as well as devotees of
simple home cooking will turn to this book again and again and wonder
how they ever cooked without it. Le Cordon Bleu Complete Cooking
Techniques is destined to become a classic kitchen reference.
|
