Week 2 -- Basic Saute

No recipe can be 100% accurate due to variations in ingredients, cooking temperatures, kitchen equipment, and even elevation and atmospheric pressure. A skilled chef knows the desired outcome in a recipe and learns to anticipate what happens when heat is applied. Food is done when the desired outcome is achieved.

  • Important Aspects of the Saute Method
    • Controlling the heat in the pan is the most important aspect. In adding or removing heat, keep desired result in mind. Pan should not be so hot that food burns outside while raw inside
    • Preheat the pan, otherwise food will slowly warm in its own juices, resulting in a dry product
    • Do not overcrowd the pan
    • Product must be dry to prevent splattering, promote browning, caramelization of sugars
    • Uniform heat is needed by the food product
    • Meats are often dusted with flour to enable more uniform browning/prevent sticking, leaves roux for making pan sauces

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  • Basic Saute Method
    • Preheat the pan, otherwise food will slowly warm in its own juices, resulting in a dry product
    • Test pan heat with drops of water, pan is at least 212F when drops bounce and steam
    • If the water droplets scatter and bounce around the pan quickly without steaming, the pan is too hot, called the Leidenfrost Effect, cool the pan a bit
    • When the pan is the right heat, add a small amount of oil, coat entire pan with thin layer of oil
    • Heat the oil until convection begins, just before smoke point
    • Ideally you want the pan and oil to be about 320F to sear the product and caramelize the sugars to a nice golden brown
    • Note: saute is a conductive heat method, relying on direct heat transfer through the bottom of the pan, though the thin layer of oil itself will show some convection
    • Add product, searing both sides (75% first side, 25% second side), show side down first
    • Watch for coagulation of proteins (change of color/translucence) and shrinkage and stiffening
    • When the color/translucence change reaches the middle of the product, it's time to flip (watch also for meat juices to rise to the top, the "point")
    • When possible, use a thermometer to check for desired doneness
    • Remove product, use pan drippings and pan fond to saute onions or vegetables
    • Deglaze pan with any type cool cooking liquid (wine, broth, etc) to make sauce
    • Put the protein product back in the pan to allow it to poach in the sauce, as sauce reduces

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  • Various Saute Sauce Flavor Profiles Are Possible
    • French Chicken: Saute chicken to 150F, remove, cook chopped onion or shallots in saute pan with drippings and fond, add white wine to deglaze, put chicken back in sauce at reduced temp for a few minutes to poach and transfer flavors and for sauce reduction, parsley, black pepper, curry, tarragon, thyme, rosemary, remove when chicken is 160F, allow for carryover cooking to 165F
    • Mexican Chicken: Saute chicken to 150F, remove, cook onion, green pepper, garlic, chopped tomato, a little water if needed, put chicken back in sauce at reduced temp for a few minutes to poach and transfer flavors and for sauce reduction, taco seasoning, fajita seasoning, chili powder, cumin, paprika, cilantro, lime juice, remove when chicken is 160F, allow for carryover cooking to 165F
    • Italian Chicken: Saute chicken to 150F, remove, cook onion, garlic, chopped tomato, red wine, balsamic vinegar, put chicken back in sauce at reduced temp for a few minutes to poach and transfer flavors and for sauce reduction, oregano, basil, paprika, black pepper, rosemary, thyme, parsley, remove when chicken is 160F, allow for carryover cooking to 165F
    • Thai Chicken: Saute chicken to 150F, remove, cook sliced ginger, garlic, add peanut butter, coconut milk, put chicken back in sauce at reduced temp for a few minutes to poach and transfer flavors and for sauce reduction, red pepper, cilantro, cumin, cinnamon, black pepper, remove when chicken is 160F, allow for carryover cooking to 165F
    • Hawaiian Chicken: Saute chicken to 150F, remove, cook garlic, green and red bell pepper, pineapple chunks, pineapple juice, brown sugar, put chicken back in sauce at reduced temp for a few minutes to poach and transfer flavors and for sauce reduction, ginger, black pepper, remove when chicken is 160F, allow for carryover cooking to 165F
    • Other protein possibilities: shrimp, scallops, fish, beef, pork, etc, adjust the seasonings, herbs and spices, depending on the desired protein product and flavor profile

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  • Pears in Syrup
    • Ingredients
      • 1 can (15 oz) of pears in syrup
      • 3 tbs apricot or peach jam
      • 2 tbs butter
      • 5 tbs whipped cream cheese, ricotta cheese, cottage cheese, or sour cream
    • Procedure
      • Drain pear syrup from can into a warm skillet
      • Add jam and butter, cook down (simmering) to reduce by about 1/2
      • Add the pear halves to the simmering syrup to heat through
      • When the pears are cooked, remove from heat to cool and serve at room temperature, or refrigerate and serve cold
      • Serve with a dollop of whipped cream cheese, ricotta cheese, cottage cheese, or sour cream in the center of each pear, and coat with the pear/jam syrup

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