elements of a la minute cooking final !

shallow-frying definition

to brown or cook food in a moderate amount of fat

the type of heat transfer in shallow-frying

dry-cooking method

conduction (oil heats the food’s surface) and convection (oil’s movement helps distribute the heat)

foods suited for shallow-frying

• fish filets

• potatoes

• chicken quarters

• chops meat cutlets

• stuffed/rolled meats

steps to execution for shallow-frying

1.MEP as required.

2.Heat the fat in the sauté or frying pan to 350°F - 375°F.

3. Place the food in a single layer, and cook until evenly golden brown on one side.

4.Turn the food, and cook until evenly brown on both sides. For thicker items, check the internal temperature, and finish in the oven if necessary.

5.Remove the food from the pan and drain on absorbent paper or a wire rack.

6.Season + serve immediately, or if necessary hold elevated and uncovered at the proper temperature.

MEP and principles for shallow-frying

• clarified / fortified butter, oil, or animal fat

• always preheat the pan + fat before adding food

• medium to med-high heat: 350-375 degrees

• fat should reach ½ - ¾ up the food

• dredge, bread, or batter last minute (breading can be an exception)

• skim fat, ensure not to use more than 2-3 times

• fry in batches

• do not stack dredged or finished product

equipment used for shallow frying

• straight-sided saute pan/ iron skillet/ frying pan

• tongs / bamboo stick / perforated spoon to flip

• draining rack

• full sheet pan

• thermometer

sautéing definition

to cook food quickly in a small amount of fat

sauter, french for “to jump”

the type of heat transfer in sautéing

dry cooking method

conduction (heat from the pan directly transferred to the food)

foods suited for sautéing

• tender, water-rich veggies may be sautéed raw (tomatoes, zucchini, mushrooms, peppers)

• firm, fibrous veggies, need prior blanching (carrots, broccoli, cauliflower, squash)

• meat; tender cuts that cook quickly (steaks, chops, cutlets, chx tenders, breasts, thighs, ground meats)

• seafood (fish fillets, shrimp, scallop, mussels)

• fruits (apples, bananas)

• tofu

steps to execution for sauteing

1.MEP as required.

2.Heat sauté pan over med-high heat.

3.Add fat to sauté pan and continue to heat until the fat is hot but not yet smoking.

4.Add the food to the sauté pan and cook until it reaches desired browning, turn and repeat.

5. To make a pan sauce, remove the food and pour off excess fat from the pan, or add butter as needed. Add aromatics and garnishing ingredients.

6.Deglaze with wine or stock, reduce as desired.

7.Add any prepared sauce or garnishing ingredients, season, and monte au beurre if desired.

steps of execution for pan sauces (following a saute)

1.Sear something and remove—required

2.Add garnishes—optional

i.e. Mushrooms, apple pearls, etc.

• thickening agent can be added if desired

3.Deglaze with an acid—required

i.e. Wine, Alcohol/Spirit, Juice, etc.

4.Add a stock, or cream and/or prepared sauce solely or in combination—optional

i.e. Stock & Demi, Tomato Sauce, etc.

MEP and principles for sautéing

• use clarified butter, fortified butter, oil, or animal fat

• always preheat the pan and fat before adding food

• never overcrowd or toss excessively, or you’ll sweat instead

• dredge or bread (helps promote even browning and prevents sticking)

equipment used for sautéing

• saute pan

• spatula / tongs

grilling definition

to cook with radiant heat from below

product cooks on grates or open bars

type of heat transfer for grilling

radiant heat carried through convection

grill marks come from conduction

dry cooking method

foods suited for grilling

• tender, often thin cuts of meat

• bone-in or bone-out steaks

• chops

• fish

• shellfish

• vegetables

• some starches

steps to execution for grilling

1.Preheat grill

a. Clean grates thoroughly (use brush)

b. Vary temperatures (2-zone grilling)

2.Mise en Place

3.Lightly brush food with oil (or use marinade)

4.Oil the grill

5.Grill marks, searing (scarring)

a. Presentation side down

b. Allow lines to form

6.Turn food over

7.Complete Cooking

a. Move to cooler area of the grill

b. May be necessary to finish large cut in oven

8.Cooked to desired doneness

a. “Rest”

MEP and principles of grilling

• preheat grill before adding food (prep, brush clean, burn off after)

• trim meats as necessary

• know your grill; utilize hot and cold spots (hot in the middle, cold in the back typically)

• 10 o’clock and 2 o’clock to make grill marks

• distance to coals matter

• resting still applies (longer rest = less juices on plate)

• slice against the grain

doneness temps of steaks

•Rare 120-125 ˚F

•Med-rare 130-135˚F

•Medium 140-145˚F

•Med-well 150-155˚F

•Well 160˚F+

equipment used for grilling

• thermometer

• tongs

• brush (for brushing oil on the grill)

creaming method ingredients

• fats (butter, margarine, shortening (?))

• sugar

• eggs

• dry ingredients

steps to execution of the creaming method

1.Combine the fat and sugar in a mixing bowl

2.Mix at medium speed, using a paddle attachment, until creamy and light in color

3.On low speed, add eggs one at a time, until incorporated, forming an emulsion, scrape the bowl often

4.Add in the dry ingredients until just mixed, scrape the bowl often

5.Add additional ingredients if required and mix until just combined

important principles of the creaming method

• liquids and fats are at room temps (65-75 degrees)

• cream butter and sugar until light in color

• incorporate eggs in stages

• add dry ingredients in stages (add alternatively with liquid if applicable)

• be careful not to overmix

• sift dry ingredients first

• scrape mixing bowl often

rubbing method ingredients (pie dough)

• flour

• fat

• water

steps to execution for the rubbing method

1. Cut fat into small pieces and prepare dry ingredients.

2. Rub or cut the fat into the the dry ingredients until fine crumbs form.

3. Add liquid and/or rest of the ingredients to make a wet dough.

important principles of the rubbing method

• keep the fat and water cold

• Mixing the dough

  • Handle the dough as little as possible, just long enough to distribute all ingredients.

  • Flatten the dough and refrigerate for an hour , preferably overnight to distribute the moisture evenly, relax the gluten, and make the dough easier to handle.

  • Let warm a bit after being refrigerated to prevent cracking. 

3-2-1 dough

• 3 parts flour

• 2 parts fat

• 1 part liquid

gluten

• main structure in baked goods

• proteins found in wheat flour are

  • glutenin - protein that provides the strength and cohesiveness

  • giladin - providees the elasticity and flexibility of the dough

• developed when mixing a wheat flour with water

• requires both moisture and motion along with these two proteins to form

types of sweeteners and sugars

• granular

• course or sanding sugar

• brown sugar

• confectioners sugar

• invert sugars (sugars changed to liquid form) - natural syrups

  • molasses

  • corn

  • honey

  • maple

  • malt and glucose

functions of fats and oils

• add richness, flavor, mouthfeel, tenderness, fullness, complexity and can act as a medium for cooking

• heat conductor - promotes even cooking

• sensory perception - mouth feel

• starch separater - pasta and roux

• tenderizing - fat in beef

• lubricant - prevent sticking

• sealant - marinades, confit

• moisture retention - baked goods

smoke point

the maximum temperature to which a fat or oil can be taken before it begins to burn, tainting the flavor and changing its color

clarified butter

put butter fat, with water and milk solids removed

fortified butter

a mix of butter and oil

olive oils

• extra virgin: 1st extraction. if cold pressed, heat destroys volatile flavor. If refined, smoke point raises, but flavor is less intense

• virgin: 2nd extraction. again, flavor and smoke point based on refinement

• pure/blended: has been processed and blended with other oils. has the highest smoke point, least expensive for cooking

butters

• made from cream that has been churned until the fat solids separate from the liquid, forming a slid mass. 80% is milkfat, 16% is water and 2-4% is nonfat milk solids

• grades - AA, A, and B

• types - salted, unsalted, and whipped

functions of flour

• provides structure

• gluten forming proteins and starches

• absorbs liquid

• proteins, starches, and gums hydrate

• an increase of protein will increase the water absorption value

• contributes to flavor and texture

• adds nutritional value