Sauteing
This popular high-heat cooking method quickly adds flavor to your selections and versatility to your staff and students' skill set. This section will help you:
~ Learn the step-by-step process of sauteing.
~ Explore the art of finishing, garnishing, glazing, deglazing, and plating a sauteed item.
~ Discover how to "condition" your pan.
~ Classic sauteed recipes for this technique include Veal Scllopine Marsala and Trout Meuniere.
Pan-Frying
In this section you will explore the basics of pan-frying items ranging from vegetables to meats to poultry and:
~ Explore the basics of pan-frying items ranging from vegables to meats to poultry.
~ Get tips on how to apply proper batters to food for frying.
~ Learn standard breading techniques.
~ Properly coated and pan-fried recipes include Pan-fride Vegetables and Southern Fried Chicken.
Deep-Frying
Who isn't occasionally seduced by the crisp crunch and savor of fried foods? In this section you will:
~ Study the basics of deep-frying.
~ Learn the importance of coating to optimize flavor.
~ Maintain cooking fat for the best-tasting fried foods with the least amount of waste.
~ Tempura Vegetables and Breaded Shrimp present different methods of placing food into hot oil.
Stir-Frying
Gain the competitive edge on mastering this immensely appealing technique and learn how to make it work in your operation.
~ Discover the proper cooking sequence for stir-fried items.
~ Learn the importance of consistency in product size for this cooking method.
~ Stir-fried Scallops are demonstrated in this section
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