TAILIEUCHUNG - 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 .

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