Week 9 & 10: Cooking Methodology
The following file is week nine slides
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-Dry cooking technique
-Does not tenderize
-Cuts should be naturally tender and well marbled
-Choosing appropriate cuts: rib, loin and leg
-Most common restaurant technique
-Generally used for individual portions
-Two types of saute pans: sauteuse and sautoir
-The most common technique used in a commercial restaurant
-Allows to prepare upon order
-SAUTEUSE -Flat bottom curved sides,
-Steam and any kind of moisture is a enemy of sauteing
How to Saute:
-Seasonign the product
-Tempering the meat
-Choosing the right pan
-Judging the doneness of the product
-Resting/carryover cooking
-Use or aromatics
-Reducing
-Finishing (Butter, Cream or Mothersauce)
-The bigger the piece of meat the longer it will take to warm up, 10-15 minutes
-Makes a quick cooking and very even inside
-Doneness
Carry Over Cooking = When you let a item rest after being taken out of the pan to finish cooking, with the juices and steam.
The juices need time to re-distribute throughout the meat
-Different ways to make a pan sauce with a saute:
-Use of fats:
-Only add the fat after the pan is hot
-Then add the item into the pan when crackling
-Make sure their is a consistant brownness
-The pan size should be just slightly bigger than the item your going to cook
Butter Adds shine to the dish
Cream thickener
Braising:
-Food Items used for a braise
-Large cuts, Bone in, Full portion size
Liquid:
-1/2 way or just to the food item
-Cooking liquid is served as a sauce
-Food items used for a stew
-Bite size, chunks, died
-Liquid
-Food items are fully submerged
-Liquid
-Served completely as is
Methodology:
-Mis En Place
-Rondeau
-To dredge or not to dredge
-Creates a seal to create even browning
-Creates more body
-Depends on the recipe
-Pan Sear
-Low fat, medium to high heat
-Do in batches if you have a lot
Saute/Sweat aromatics:
-Deglaze the pan (Pince tomato)
-Add cooking liquid (stock, Demi)
-Simmer, and cover
-Serve ----> Fork Tender
LIQUID:
-Use for sauce
-Depouillage
-Reduce
-Monter Au beaurre
-Beurre Manic
GARNISH:
-Gremolata
-Provides contrast
-Equal parts, garlic, parsley, lemon zest
GRILLING and Barbecuing:
Technique:
-The item is correctly seasoned prior to cooking: is brushed with oil if required.
-Grill was properly heated prior to cooking. The grill was brushed clean of carbon.
-The item was placed on the grill presentation side down. The item is turned over only one time.
Knife Cuts:
-The meat or fish is properly trimmed of any sinew or fat.
-If the item is uneven in thickness it is tapped out to an even thickness.
-Vegetables are cut to uniform size and thickness.
Presentation and Finished Product:
-Food showcases professional accuracy in textural development, cooking time, and doneness.
-The item has correct 90 degree crosshatch grill marks.
-The item is cooked through but is still moist and juicy.
-The grilled item is served very hot; approximately 140-160 degrees
