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Die verskil tussen 'n uitstekende kok en 'n uitstekende sjef

Die verskil tussen 'n uitstekende kok en 'n uitstekende sjef


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Ame Restaurant is in die St. Regis San Francisco en het een Michelin -ster gekry van 2008 tot 2012. Ame se eienaars is ook sy sjefs, 'n ongewone situasie, maar een wat Hiro Sone en sy lewensmaat, Lissa Doumani, 'n uitstekende vryheid om uitsonderlike smaakkombinasies vir hul restaurant te skep.

Hiro Sone was sy hele lewe lank betrokke by kos, aangesien hy grootgemaak is op 'n premium rysplaas in Miyagi, Japan, wat sy gesin al generasies lank besit. Hy het vroeë kulinêre geskenke gehad en studeer aan die Osaka (kookskool) École Technique Hôtelière Tsuji, waar hy by Paul Bocuse en Joel Robuchon geleer het.

Daarna is hy aangestel deur en saam met Wolfgang Puck om Spago Tokyo oop te maak, en kort daarna is hy in 1983 na Spago Hollywood om by Wolfgang te studeer. Daar ontmoet hy Lissa Doumani. Later het hulle na die Napa -vallei verhuis en 'n eie restaurant, Terra, geopen. Onlangs het hy en Lissa Ame in San Francisco geopen. Ek het onlangs 'n onderhoud met Sone gevoer, waar ons sy lewe, sy kospassies en sy filosofie van smaakgeheue bespreek het.

Jy en Lissa is al baie jare in die kookkuns en besit 'n belangrike restaurant, Terra, in Napa Valley. Wat het jou laat begeer om na San Francisco te kom en nuut te begin met Ame?
Hiro Sone: Ons wou onsself uitdaag om te sien hoeveel meer ons kan doen. Dit was 'n geleentheid om ons eie restaurant te ontwerp en ons passie, kook, restaurantontwerp en dienslewering te laat groei. Dit is 'n baie moeilike onderneming; die werk het dubbel geword, maar terselfdertyd het die plesier ook dubbel geword.

Watter kosherinneringe bring jy en Lissa vir Ame?
HS: Dit is moeilik om vas te stel, maar as ons goeie bestanddele sien, kom ons smaakherinneringe terug. Smaakherinneringe troos jou. As ek en jy dieselfde kosherinneringe het, sal my kos jou troos, want ons verstaan ​​dieselfde smaakherinneringe. Reis is wonderlik, want u kan onbekende smaaksituasies plaas, u smaakknoppies word meer ervare en u sal u smaakherinneringe laat toeneem as u nuwe geregte skep.

Wie was u vroeë mentors, en wat het hulle u geleer?
HS: My mentors is my ouers en Wolfgang Puck. Ek kom uit 'n klein boeregesin, as kind het ek by hulle waardering vir kos, respek vir bestanddele en spanwerk geleer. Wat Wolfgang Puck betref, het ek ongeveer vier jaar onder hom gewerk; hy het my vryheid van kreatiwiteit gewys. Hy het my geleer om die regterkant van die brein te gebruik. Hy is my kookkuns. Vir Lissa was haar mentors ook haar ouers. Haar pa het 'n paar restaurante gehad toe sy grootgeword het, en sy was 'n restaurantkind wat rondhardloop en kyk hoe die sjefs werk. Lissa se ma en albei oumas was ook goeie kokke en van kleins af het hulle almal saam gekook.

Na u mening, wat is die verskil tussen 'n uitstekende kok en 'n uitstekende sjef?
HS: Vir my is kook uitvoerende kuns en restaurant is teater. 'N Sjef is soos 'n teaterdirekteur en die kokke is die kunstenaars. Die regisseur skryf verhale, stel oudisies, huur kunstenaars, lei die kunstenaars op, handhaaf 'n goeie toestand van die teater en maak die gordyn betyds oop vir elke vertoning. Die belangrikste verskil tussen 'n uitstekende kok en 'n goeie sjef is verantwoordelikheid en kreatiwiteit en die vermoë om te onderrig.

Die aanbieding en plating van 'n maaltyd is die noodsaaklike eerste indruk van die etegas. Wat is 'n paar van u gunsteling kombinasies van kleur, tekstuur en smaak?
HS: Ek is mal oor alle kleure, maar veral lief vir tamatierooi, komkommergroen, vla room, foie gras beige, eiergeelgeel, kaviaargrys, ryswit en karamelbruin. Ek hou van knapperigheid. 'N Lekker knapperigheid van groente, skyfies, selfs perlemoen sashimi of seekomkommer is so belangrik vir 'n heerlike maaltyd.

Wat is die belangrikste kombuisgereedskap in u professionele kombuis?
HS: Kommunikasie.

Wat is nou een van u gunsteling kulinêre skeppings wat by Ame bedien word? Hoekom?
HS: Ek hou van die geregte wat ons saam met ons sjefs gemaak het. Ons weet dat elke persoon verskillende kosherinneringe, gunstelinge en agtergrond het, maar soms kan ons na die oënskynlik eindelose proe en besprekings nuwe geregte skep wat sin maak vir die seisoen, sin maak van die bestanddele en vir ons almal sin maak.

'N Onlangse voorbeeld: Geroosterde kwartels met aartappelbrood en porcini -sampioenterrien, gestoofde wintergroente, artisjokpuree en geroosterde knoffel Foie Gras -wildsous

Ons sjef Randy wou gegrilde kwartels bedien met aartappelbrood en porcini -sampioenterrien. Ek het voorgestel dat ons bietjies gebruik, aangesien ons beet slaai op die spyskaart het, sodat ons altyd die toppe het, wat heerlik is. Ons wou nog 'n dimensie aan die beet gee, daarom het ons wintergroen bygevoeg vir 'n balans van tekstuur en geur. Omdat ons foie gras -steak op die spyskaart het, het ons altyd versiersels foie gras. Ek het voorgestel om 'n sous met die versiersels te maak, en die gereg is gebore. Die gebruik van die hele dier of die hele groente is 'n baie belangrike deel by die opstel van die spyskaart. Niks gaan in die vullisblik nie, wat respek toon vir beide die bestanddele en ook die omgewing.


Mense vra my gereeld uit oor die verskil tussen braai en braai. Die twee tegnieke is soortgelyk omdat hulle beide droë hitte -gaarmaakmetodes is waarin kos oor direkte hitte gekook word.

Die verskille tussen die twee is subtiel, maar dit is die moeite werd om die onderskeid te tref, sodat daar geen verwarring is nie, veral as u 'n resep lees.

Soteer

Om te soteer, beteken om klein stukkies kos oor medium-hoë tot hoë hitte te kook totdat dit aan die buitekant bruin en gaar is. Ek dink aan garnale, groente en vleis wat in klein stukkies gesny is. Die term sauté kom van die Franse om te spring. ”

Die spring is van twee tipes, die een is belangriker vir die tegniek as die ander. Die spring verwys na die manier waarop die stukkies kos in die pan spring terwyl die vog deur die hoë hitte van die pan en olie uitgedwing word.

Jump verwys ook na die baie sjieklike manipulasie van die pan, sodat die kok die stukke 'n bietjie in die lug kan gooi sodat dit eweredig kook.

Alhoewel die maneuver indrukwekkend is, is dit nie nodig om 'n braaivleis te kry nie, want dit is net om die kos uit die kookoppervlak te laat en die kookproses 'n bietjie te vertraag. Vir myself sorg ek dat die kos eweredig gaar word terwyl ek braai deur die kos met 'n houtspatel rond te skuif.

Panbraai

'N Panbraai vind plaas op 'n bietjie laer hitte as 'n braaivleis. Dit is omdat die kos wat gebraai moet word, soos hoenderborsies, steak, varktjops of visfilette, nie in stukke gesny word voordat dit gaargemaak word nie.

Panbraai vereis 'n laer hitte sodat die buitekant van die kos nie gaar word terwyl dit wag dat die binnekant van die kos gaar word nie.

U gebruik steeds dieselfde hoeveelheid olie, net genoeg om die pan te laat glans, maar die temperatuur moet laer wees tydens 'n braaipan. Dit is belangrik om daarop te let dat die olie altyd warm genoeg moet wees om te verseker dat die vog in die voedsel in die vorm van stoom kan ontsnap.

Die sterkte van die stoom verhoed dat die olie in die kos ingedamp word. Dit is belangrik, selfs al praat u net van 'n bietjie olie.

Gaarmaakmetode vir droë hitte

Die belangrikste ding om te onthou oor kook in olie, ongeag of u braai, braai of braai, is dat dit 'n droë kookmetode is. Alhoewel die olie 'n vloeistof is, is dit 'n vet, en daar is dus geen waterkomponent nie. Olie gedra baie anders as water.

Water kook by 212 ° F. As u olie kook, kyk uit dat dit heeltemal te warm is om in te kook! Dit moet nie eers rook nie, of die geur word verwoes.

Water word ook om 'n rede ook die universele oplosmiddel genoem. Baie van die geure in voedsel kan na die water oorgedra word. Daarom is dit 'n uitstekende medium om aandele en sous te maak.

Sommige geurverbindings is vetoplosbaar, maar voedsel wat in olie gekook word, het meestal 'n groter kans om smaak aan die olie te verloor as om smaak aan water te verloor.

As ons met olie kook, is die olie die medium waarmee ons hitte in die voedsel oordra. Die hoofdoel is om die kos gaar te maak, nie om dit soos olie te laat proe nie.

Hoe warm moet die pan wees?

Aangesien dit minder tyd neem om te soteer en die kos in klein stukkies gesny word, is presisie in temperatuur nie so deurslaggewend in 'n soteer as om die kos te beweeg om 'n egalige kook te verseker nie. 'N Goeie toets om seker te maak dat die pan warm genoeg is om te soteer, is om net 'n paar druppels water in die pan te strooi.

Hulle moet onmiddellik sterk kook en binne 'n paar sekondes verdamp. In die langer braaiproses is temperatuurbeheer 'n baie meer belangrike faktor. In 'n braaipan soek u 'n sagte sussie.

Ongeag of jy soteer of braai, die pan sal nog steeds 'n heerlike bruin stukkie ontwikkel wat by die pan kleef. In albei kookmetodes is die bereiding van 'n pansous die natuurlike volgende stap.

Al wat nodig is, is 'n bietjie ontgloeibare vloeistof ” ”aftreksel, wyn, sap, ens.

Vlak braai

'N Ander braaipan waaroor daar nie soveel gepraat word nie, is die vlakbraai. 'N Vlak braai is wat jy doen as jy gebakte hoender, parmesaan -eiervrug of garnale met bier maak.

Die kos sit in warm olie wat halfpad langs die kos kom. En dit is duidelik dat as die kos heeltemal in olie gedompel is tydens kook, dit 'n diepbraai is.

Al hierdie soorte droë hitte kook is baie soortgelyk. Hulle gebruik almal olie as 'n medium vir die lewering van hitte. Die enigste ware verskil tussen 'n gebraaide en 'n braaipan is dat die kos in klein stukkies gesny word en in 'n braaipan in groter stukke, soos 'n filet, gelaat word.

Die enigste verskil tussen 'n vlak braai en 'n diepbraai is die diepte van die olie. In 'n vlak braai moet jy die kos omdraai om seker te maak dat alle kante gaar is. In 'n diepbraai is dit moontlik om die kos heeltemal in die olie te dompel, wat die noodsaaklikheid van omdraai verminder.

Nou, waar speel 'n roerbraai 'n rol in hierdie bespreking?

Sover ek kan agterkom, is die enigste vorm van 'n braaipan en roerbraai die vorm. Beide tegnieke benodig klein stukkies kos, hoë hitte en baie min olie. Beide tegnieke eindig gewoonlik met die bereiding van 'n vinnige sous deur die pan te ontlas.

Een verskil kan wees, alhoewel ek geen vaste bewyse behalwe my eie ervaring het nie, is dat die kos in die sous gewoonlik uit die pan gehaal en warm gehou word terwyl u die sous maak. In 'n roerbraai word die sous oor die algemeen gemaak met al die kos wat nog in die pan is, sodat dit eweredig bedek word.

Wat ’s in 'n naam

Alhoewel al hierdie braaitegnieke soortgelyk is, is die verskille opmerklik. Onthou dat verskillende terme verskillende dinge vir verskillende mense in verskillende dele van die land of die wêreld beteken.

Dikwels is die verskille suiwer semanties: wat een persoon 'n vlak braai kan noem, kan 'n ander 'n braaipan noem. Dit kan 'n bietjie verwarrend raak, en ek dink daarom is daar soveel bespreking oor die onderwerp. Ek hoop dat hierdie bespreking dinge 'n bietjie opklaar.

Ek sal graag wil hoor hoe u hierdie kookterme beskryf en wat dit vir u beteken.

Verwante poste

Ek is 'n werk-by-huis pa wat graag kook, alles leer wat ek kan oor die kookkuns en dit met u deel. Om meer oor my te leer. Lees meer…


Mense vra my gereeld uit oor die verskil tussen braai en braai. Die twee tegnieke is soortgelyk omdat hulle beide droë hitte -gaarmaakmetodes is waarin kos oor direkte hitte gekook word.

Die verskille tussen die twee is subtiel, maar dit is die moeite werd om die onderskeid te tref, sodat daar geen verwarring is nie, veral as u 'n resep lees.

Soteer

Om te soteer, beteken om klein stukkies kos oor medium-hoë tot hoë hitte te kook totdat dit aan die buitekant bruin en gaar is. Ek dink aan garnale, groente en vleis wat in klein stukkies gesny is. Die term sauté kom van die Franse om te spring. ”

Die spring is van twee tipes, die een is belangriker vir die tegniek as die ander. Die spring verwys na die manier waarop die stukkies kos in die pan spring terwyl die vog deur die hoë hitte van die pan en olie uitgedwing word.

Jump verwys ook na die baie sjieklike manipulasie van die pan, sodat die kok die stukke 'n bietjie in die lug kan gooi sodat dit eweredig kook.

Alhoewel die maneuver indrukwekkend is, is dit nie nodig om 'n braaivleis te kry nie, want dit is net om die kos uit die kookoppervlak te laat en die kookproses 'n bietjie te vertraag. Vir myself sorg ek dat die kos eweredig gaar word terwyl ek braai deur die kos met 'n houtspatel rond te skuif.

Panbraai

'N Panbraai vind plaas op 'n bietjie laer hitte as 'n braaivleis. Dit is omdat die kos wat gebraai moet word, soos hoenderborsies, steak, varktjops of visfilette, nie in stukke gesny word voordat dit gaargemaak word nie.

Panbraai benodig 'n laer hitte sodat die buitekant van die kos nie gaar word terwyl dit wag dat die binnekant van die kos gaar word nie.

U gebruik steeds dieselfde hoeveelheid olie, net genoeg om die pan te laat glans, maar die temperatuur moet laer wees tydens 'n braaipan. Dit is belangrik om daarop te let dat die olie altyd warm genoeg moet wees om te verseker dat die vog in die voedsel in die vorm van stoom kan ontsnap.

Die sterkte van die stoom verhoed dat die olie in die kos ingedamp word. Dit is belangrik, selfs al praat u net van 'n bietjie olie.

Gaarmaakmetode vir droë hitte

Die belangrikste ding om te onthou oor kook in olie, ongeag of u braai, braai of braai, is dat dit 'n droë kookmetode is. Alhoewel die olie 'n vloeistof is, is dit 'n vet, en daar is dus geen waterkomponent nie. Olie gedra baie anders as water.

Water kook by 212 ° F. As u olie kook, kyk uit dat dit heeltemal te warm is om in te kook! Dit behoort nie eers te rook nie, of die smaak is verwoes.

Water word ook om 'n rede ook die universele oplosmiddel genoem. Baie van die geure in voedsel kan na die water oorgedra word. Daarom is dit 'n uitstekende medium om aandele en sous te maak.

Sommige geurverbindings is vetoplosbaar, maar voedsel wat in olie gekook word, het meestal 'n groter kans om smaak aan die olie te verloor as om smaak aan water te verloor.

As ons met olie kook, is die olie die medium waarmee ons hitte in die voedsel oordra. Die hoofdoel is om die kos gaar te maak, nie om dit soos olie te laat proe nie.

Hoe warm moet die pan wees?

Aangesien dit minder tyd neem om te soteer en die kos in klein stukkies gesny word, is presisie in temperatuur nie so deurslaggewend in 'n soteer as om die kos te beweeg om 'n egalige kook te verseker nie. 'N Goeie toets om seker te maak dat die pan warm genoeg is om te soteer, is om net 'n paar druppels water in die pan te strooi.

Hulle moet onmiddellik sterk kook en binne 'n paar sekondes verdamp. In die langer braaiproses is temperatuurbeheer 'n baie meer belangrike faktor. In 'n braaipan soek u 'n sagte sussie.

Ongeag of jy soteer of braai, die pan sal nog steeds 'n heerlike bruin stukkie ontwikkel wat by die pan kleef. In albei kookmetodes is die bereiding van 'n pansous die natuurlike volgende stap.

Al wat nodig is, is 'n bietjie ontluchtingsvloeistof, voorraad, wyn, sap, ens.

Vlak braai

'N Ander braaipan waaroor daar nie soveel gepraat word nie, is die vlakbraai. 'N Vlak braai is wat jy doen as jy gebakte hoender, parmesaan -eiervrug of garnale met bier maak.

Die kos sit in warm olie wat halfpad langs die kos kom. En dit is duidelik dat as die kos heeltemal in olie gedompel is tydens kook, dit 'n diepbraai is.

Al hierdie soorte droë hitte kook is baie soortgelyk. Hulle gebruik almal olie as 'n medium vir die lewering van hitte. Die enigste ware verskil tussen 'n braaipan en 'n braaipan is dat die kos in klein stukkies gesny word en in 'n braaipan in groter stukke, soos 'n filet, gelaat word.

Die enigste verskil tussen 'n vlak braai en 'n diepbraai is die diepte van die olie. In 'n vlak braai moet jy die kos omdraai om seker te maak dat alle kante gaar is. In 'n diepbraai is dit moontlik om die kos heeltemal in die olie te dompel, wat die noodsaaklikheid van omdraai verminder.

Nou, waar speel 'n roerbraai 'n rol in hierdie bespreking?

Sover ek kan agterkom, is die enigste vorm van 'n braaipan en roerbraai die vorm. Beide tegnieke benodig klein stukkies kos, hoë hitte en baie min olie. Beide tegnieke eindig gewoonlik met die bereiding van 'n vinnige sous deur die pan te ontlas.

Een verskil kan wees, alhoewel ek geen vaste bewyse behalwe my eie ervaring het nie, is dat die kos in die sous gewoonlik uit die pan gehaal en warm gehou word terwyl u die sous maak. In 'n roerbraai word die sous oor die algemeen gemaak met al die kos wat nog in die pan is, sodat dit eweredig bedek word.

Wat ’s in 'n naam

Alhoewel al hierdie braaitegnieke soortgelyk is, is die verskille opmerklik. Onthou dat verskillende terme verskillende dinge vir verskillende mense in verskillende dele van die land of die wêreld beteken.

Dikwels is die verskille bloot semanties: wat een persoon 'n vlak braai kan noem, kan 'n ander 'n braaipan noem. Dit kan 'n bietjie verwarrend raak, en ek dink daarom is daar soveel bespreking oor die onderwerp. Ek hoop dat hierdie bespreking dinge 'n bietjie opklaar.

Ek sal graag wil hoor hoe u hierdie kookterme beskryf en wat dit vir u beteken.

Verwante poste

Ek is 'n werk-by-huis pa wat graag kook, alles leer wat ek kan oor die kookkuns en dit met u deel. Om meer oor my te leer. Lees meer…


Mense vra my gereeld uit oor die verskil tussen braai en braai. Die twee tegnieke is soortgelyk omdat hulle beide droë hitte -gaarmaakmetodes is waarin kos oor direkte hitte gekook word.

Die verskille tussen die twee is subtiel, maar dit is die moeite werd om die onderskeid te tref, sodat daar geen verwarring is nie, veral as u 'n resep lees.

Soteer

Om te soteer, beteken om klein stukkies kos oor medium-hoë tot hoë hitte te kook totdat dit aan die buitekant bruin en gaar is. Ek dink aan garnale, groente en vleis wat in klein stukkies gesny is. Die term sauté kom van die Franse om te spring. ”

Die spring is van twee tipes, die een is belangriker vir die tegniek as die ander. Die spring verwys na die manier waarop die stukkies kos in die pan spring terwyl die vog deur die hoë hitte van die pan en olie uitgedwing word.

Jump verwys ook na die baie sjieklike manipulasie van die pan, sodat die kok die stukke 'n bietjie in die lug kan gooi sodat dit eweredig kook.

Alhoewel die maneuver indrukwekkend is, is dit nie nodig om 'n braaivleis te kry nie, want dit is net om die kos uit die kookoppervlak te laat en die kookproses 'n bietjie te vertraag. Vir myself sorg ek dat die kos eweredig gaar word terwyl ek braai deur die kos met 'n houtspatel rond te skuif.

Panbraai

'N Panbraai vind plaas op 'n bietjie laer hitte as 'n braaivleis. Dit is omdat die kos wat gebraai moet word, soos hoenderborsies, steak, varktjops of visfilette, nie in stukke gesny word voordat dit gaargemaak word nie.

Panbraai vereis 'n laer hitte sodat die buitekant van die kos nie gaar word terwyl dit wag dat die binnekant van die kos gaar word nie.

U gebruik steeds dieselfde hoeveelheid olie, net genoeg om die pan te laat glans, maar die temperatuur behoort laer te wees tydens 'n braaipan. Dit is belangrik om daarop te let dat die olie altyd warm genoeg moet wees om te verseker dat die vog in die voedsel in die vorm van stoom kan ontsnap.

Die sterkte van die stoom verhoed dat die olie in die kos ingedamp word. Dit is belangrik, selfs al praat u net van 'n bietjie olie.

Gaarmaakmetode vir droë hitte

Die belangrikste ding om te onthou oor kook in olie, ongeag of u braai, braai of braai, is dat dit 'n droë kookmetode is. Alhoewel die olie 'n vloeistof is, is dit 'n vet, en daar is dus geen waterkomponent nie. Olie gedra baie anders as water.

Water kook by 212 ° F. As u olie kook, kyk uit dat dit heeltemal te warm is om in te kook! Dit moet nie eers rook nie, of die geur word verwoes.

Water word ook om 'n rede ook die universele oplosmiddel genoem. Baie van die geure in voedsel kan na die water oorgedra word. Daarom is dit 'n uitstekende medium om aandele en sous te maak.

Sommige geurverbindings is vetoplosbaar, maar voedsel wat in olie gekook word, het meestal 'n groter kans om smaak aan die olie te verloor as om smaak aan water te verloor.

As ons met olie kook, is die olie die medium waarmee ons hitte in die voedsel oordra. Die hoofdoel is om die kos gaar te maak, nie om dit soos olie te laat proe nie.

Hoe warm moet die pan wees?

Aangesien dit minder tyd neem om te soteer, en die kos in klein stukkies gesny word, is presisie in temperatuur nie so deurslaggewend in 'n soteer as om die kos te beweeg om 'n egalige kook te verseker nie. 'N Goeie toets om seker te maak dat die pan warm genoeg is om te soteer, is om net 'n paar druppels water in die pan te strooi.

Hulle moet onmiddellik sterk kook en binne 'n paar sekondes verdamp. In die langer braaiproses is temperatuurbeheer 'n baie meer belangrike faktor. In 'n braaipan soek u 'n sagte sussie.

Ongeag of jy soteer of braai, die pan sal nog steeds 'n heerlike bruin stukkie ontwikkel wat tydens die kook aan die pan kleef. By beide kookmetodes is die natuurlike volgende stap 'n pansous.

Al wat nodig is, is 'n bietjie ontluchtingsvloeistof, voorraad, wyn, sap, ens.

Vlak braai

'N Ander braaipan waaroor daar nie soveel gepraat word nie, is die vlakbraai. 'N Vlak braai is wat jy doen as jy gebakte hoender, parmesaan -eiervrug of garnale met bier maak.

Die kos sit in warm olie wat halfpad langs die kos kom. En dit is duidelik dat as die kos heeltemal in olie gedompel is tydens kook, dit 'n diepbraai is.

Al hierdie soorte droë hitte kook is baie soortgelyk. Hulle gebruik almal olie as 'n medium vir hitte -aflewering. Die enigste ware verskil tussen 'n gebraaide en 'n braaipan is dat die kos in klein stukkies gesny word en in 'n braaipan in groter stukke, soos 'n filet, gelaat word.

Die enigste verskil tussen 'n vlak braai en 'n diepbraai is die diepte van die olie. In 'n vlak braai moet jy die kos omdraai om seker te maak dat alle kante gaar is. In 'n diepbraai is dit moontlik om die kos heeltemal in die olie te dompel, wat die noodsaaklikheid van omdraai verminder.

Nou, waar speel 'n roerbraai 'n rol in hierdie bespreking?

Sover ek kan agterkom, is die enigste vorm van 'n braaipan en roerbraai die vorm. Beide tegnieke benodig klein stukkies kos, hoë hitte en baie min olie. Beide tegnieke eindig gewoonlik met die bereiding van 'n vinnige sous deur die pan te ontlas.

Een verskil kan wees, alhoewel ek geen vaste bewyse behalwe my eie ervaring het nie, is dat die kos in die sous gewoonlik uit die pan gehaal en warm gehou word terwyl u die sous maak. In 'n roerbraai word die sous oor die algemeen gemaak met al die voedsel wat nog in die pan is, sodat dit eweredig bedek word.

Wat ’s in 'n naam

Alhoewel al hierdie braaitegnieke soortgelyk is, is die verskille opmerklik. Onthou dat verskillende terme verskillende dinge vir verskillende mense in verskillende dele van die land of die wêreld beteken.

Dikwels is die verskille suiwer semanties: wat een persoon 'n vlak braai kan noem, kan 'n ander 'n braaipan noem. Dit kan 'n bietjie verwarrend raak, en ek dink daarom is daar soveel bespreking oor die onderwerp. Ek hoop dat hierdie bespreking dinge 'n bietjie opklaar.

Ek sal graag wil hoor hoe u hierdie kookterme beskryf en wat dit vir u beteken.

Verwante poste

Ek is 'n werk-by-huis pa wat graag kook, alles leer wat ek kan oor die kookkuns en dit met u deel. Om meer oor my te leer. Lees meer…


Mense vra my gereeld uit oor die verskil tussen braai en braai. Die twee tegnieke is soortgelyk omdat hulle beide droë hitte -gaarmaakmetodes is waarin kos oor direkte hitte gekook word.

Die verskille tussen die twee is subtiel, maar dit is die moeite werd om die onderskeid te tref, sodat daar geen verwarring is nie, veral as u 'n resep lees.

Soteer

Om te soteer, beteken om klein stukkies kos oor medium-hoë tot hoë hitte te kook totdat dit aan die buitekant bruin en gaar is. Ek dink aan garnale, groente en vleis wat in klein stukkies gesny is. Die term sauté kom van die Franse om te spring. ”

Die spring is van twee tipes, die een is belangriker vir die tegniek as die ander. Die spring verwys na die manier waarop die stukkies kos in die pan spring terwyl die vog deur die hoë hitte van die pan en olie uitgedwing word.

Jump verwys ook na die baie sjieklike manipulasie van die pan, sodat die kok die stukke 'n bietjie in die lug kan gooi sodat dit eweredig kook.

Alhoewel die maneuver indrukwekkend is, is dit nie nodig om 'n braaivleis te kry nie, want dit is net om die kos uit die kookoppervlak te laat en die kookproses 'n bietjie te vertraag. Vir myself sorg ek dat die kos eweredig gaar word terwyl ek braai deur die kos met 'n houtspatel rond te skuif.

Panbraai

'N Panbraai vind plaas op 'n bietjie laer hitte as 'n braaivleis. Dit is omdat die kos wat gebraai moet word, soos hoenderborsies, steak, varktjops of visfilette, nie in stukke gesny word voordat dit gaargemaak word nie.

Panbraai vereis 'n laer hitte sodat die buitekant van die kos nie gaar word terwyl dit wag dat die binnekant van die kos gaar word nie.

U gebruik steeds dieselfde hoeveelheid olie, net genoeg om die pan te laat glans, maar die temperatuur moet laer wees tydens 'n braaipan. Dit is belangrik om daarop te let dat die olie altyd warm genoeg moet wees om te verseker dat die vog in die voedsel in die vorm van stoom kan ontsnap.

Die sterkte van die stoom verhoed dat die olie in die kos ingedamp word. Dit is belangrik, selfs al praat u net van 'n bietjie olie.

Gaarmaakmetode vir droë hitte

Die belangrikste ding om te onthou oor kook in olie, ongeag of u braai, braai of braai, is dat dit 'n droë kookmetode is. Alhoewel die olie 'n vloeistof is, is dit 'n vet, en daar is dus geen waterkomponent nie. Olie gedra baie anders as water.

Water kook by 212 ° F. As u olie kook, kyk uit dat dit heeltemal te warm is om in te kook! Dit moet nie eers rook nie, of die geur word verwoes.

Water word ook om 'n rede ook die universele oplosmiddel genoem. Baie van die geure in voedsel kan na die water oorgedra word. Daarom is dit 'n uitstekende medium om aandele en sous te maak.

Sommige geurverbindings is vetoplosbaar, maar voedsel wat in olie gekook word, het meestal 'n groter kans om smaak aan die olie te verloor as om smaak aan water te verloor.

As ons met olie kook, is die olie die medium waarmee ons hitte in die kos oordra. Die hoofdoel is om die kos gaar te maak, sodat dit nie na olie laat proe nie.

Hoe warm moet die pan wees?

Aangesien dit minder tyd neem om te soteer en die kos in klein stukkies gesny word, is presisie in temperatuur nie so deurslaggewend in 'n soteer as om die kos te beweeg om 'n egalige kook te verseker nie. 'N Goeie toets om seker te maak dat die pan warm genoeg is om te soteer, is om net 'n paar druppels water in die pan te strooi.

Hulle moet onmiddellik sterk kook en binne 'n paar sekondes verdamp. In die langer braaiproses is temperatuurbeheer 'n baie meer belangrike faktor. In 'n braaipan soek u 'n sagte sussie.

Ongeag of jy soteer of braai, die pan sal nog steeds 'n heerlike bruin stukkie ontwikkel wat by die pan kleef. By beide kookmetodes is die natuurlike volgende stap 'n pansous.

Al wat nodig is, is 'n bietjie ontgloeibare vloeistof ” ”aftreksel, wyn, sap, ens.

Vlak braai

'N Ander braaipan waaroor daar nie soveel gepraat word nie, is die vlakbraai. 'N Vlak braai is wat jy doen as jy gebakte hoender, parmesaan -eiervrug of garnale met bier maak.

Die kos sit in warm olie wat halfpad langs die kos kom. En dit is duidelik dat as die kos heeltemal in olie gedompel is tydens kook, dit 'n diepbraai is.

Al hierdie soorte droë hitte kook is baie soortgelyk. Hulle gebruik almal olie as 'n medium vir die lewering van hitte. Die enigste ware verskil tussen 'n braaipan en 'n braaipan is dat die kos in klein stukkies gesny word en in 'n braaipan in groter stukke, soos 'n filet, gelaat word.

Die enigste verskil tussen 'n vlak braai en 'n diepbraai is die diepte van die olie. In 'n vlak braai moet jy die kos omdraai om seker te maak dat alle kante gaar is. In 'n diepbraai is dit moontlik om die kos heeltemal in die olie te dompel, wat die noodsaaklikheid van omdraai verminder.

Nou, waar speel 'n roerbraai 'n rol in hierdie bespreking?

Sover ek kan agterkom, is die enigste vorm van 'n braaipan en roerbraai die vorm. Beide tegnieke benodig klein stukkies kos, hoë hitte en baie min olie. Beide tegnieke eindig gewoonlik met die bereiding van 'n vinnige sous deur die pan te ontlas.

Een verskil kan wees, alhoewel ek geen vaste bewyse behalwe my eie ervaring het nie, is dat die kos in die sous gewoonlik uit die pan gehaal en warm gehou word terwyl u die sous maak. In 'n roerbraai word die sous oor die algemeen gemaak met al die kos wat nog in die pan is, sodat dit eweredig bedek word.

Wat ’s in 'n naam

Alhoewel al hierdie braaitegnieke soortgelyk is, is die verskille opmerklik. Onthou dat verskillende terme verskillende dinge vir verskillende mense in verskillende dele van die land of die wêreld beteken.

Dikwels is die verskille suiwer semanties: wat een persoon 'n vlak braai kan noem, kan 'n ander 'n braaipan noem. Dit kan 'n bietjie verwarrend raak, en ek dink daarom is daar soveel bespreking oor die onderwerp. Ek hoop dat hierdie bespreking dinge 'n bietjie opklaar.

Ek sal graag wil hoor hoe u hierdie kookterme beskryf en wat dit vir u beteken.

Verwante poste

Ek is 'n werk-by-huis pa wat graag kook, alles leer wat ek kan oor die kookkuns en dit met u deel. Om meer oor my te leer. Lees meer…


Mense vra my gereeld uit oor die verskil tussen braai en braai. Die twee tegnieke is soortgelyk omdat dit albei metodes is om droë hitte te kook waarin voedsel oor direkte hitte gekook word.

Die verskille tussen die twee is subtiel, maar dit is die moeite werd om die onderskeid te tref, sodat daar geen verwarring is nie, veral as u 'n resep lees.

Soteer

Om te soteer, beteken om klein stukkies kos oor medium-hoë tot hoë hitte te kook totdat dit aan die buitekant bruin en gaar is. Ek dink aan garnale, groente en vleis wat in klein stukkies gesny is. Die term sauté kom van die Franse om te spring. ”

Die spring is van twee tipes, die een is belangriker vir die tegniek as die ander. The jumping refers to the way the pieces of food appear to jump in the pan as the moisture is forced out by the high heat of the pan and oil.

Jump also refers to the very chef-ly manipulation of the pan, allowing the cook to toss the pieces a bit into the air so they cook evenly.

While that maneuver is impressive, it is not necessary to achieve a sauté since all it really does is make the food leave the cooking surface, and therefore slow down the cooking process a bit. For myself, I make sure that the food cooks evenly while I’m sautéing by moving the food around with a wooden spatula.

Pan Fry

A pan fry takes place at a little lower heat than does a sauté. This is because the food to be pan-fried, such as chicken breasts, steak, pork chops or fish fillets, is not cut into pieces before cooking.

Pan frying requires a lower heat so that the exterior of the food doesn’t overcook while waiting for the interior of the food to cook.

You still use the same amount of oil – just enough to glaze the pan – but the temperature should be lower during a pan fry. It’s important to note that the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam.

The force of the steam keeps the oil from soaking into the food. This is important, even if you’re just talking about a little bit of oil.

Dry Heat Cooking Method

The thing to remember about cooking in oil, regardless of whether you’re sautéing, pan frying or stir frying, is that it is a dry heat cooking method. While the oil is a liquid, it is a fat, so there is no water component. Oil behaves much differently than water.

Water boils at 212°F. If your oil is boiling, look out – it’s way too hot to cook in! It shouldn’t even be smoking or the flavor is ruined.

Water is also called the universal solvent for a reason. Lots of the flavor in food can be transferred to the water. That’s why it’s such a great medium for making stocks and broths.

Some flavor compounds are fat soluble, but for the most part, foods cooked in oil have less of a chance of losing flavor to the oil than they do of losing flavor to water.

When we cook with oil, the oil is the medium by which we transfer heat into the food. The main goal is to cook the food, not to make it taste like oil.

How Hot Should the Pan Be?

Since it takes less time to sauté, and the food is cut in small pieces, precision in temperature is not as crucial in a sauté as is moving the food to ensure even cooking. A good test for making sure the pan is hot enough to sauté is to sprinkle just a few drops of water in the pan.

They should immediately boil vigorously and evaporate within a couple of seconds. In the longer process of pan frying, temperature control is a much more crucial factor. In a pan fry, you’re looking for a gentle sizzle.

Regardless whether you sauté or pan fry, the pan will still develop a fond – the browned bits that stick to the pan during cooking. In both cooking methods, making a pan sauce is the natural next step.

All that is needed is some deglazing liquid””stock, wine, juice, etc – followed by a quick reduction and maybe some herbs and a bit of butter.

Shallow Frying

Another type of frying that isn’t talked about as much is the shallow-fry. A shallow fry is what you do when you make fried chicken, eggplant Parmesan, or beer battered shrimp.

The food sits in hot oil that comes about halfway up the sides of the food. And, it stands to reason that, when food is completely submerged in oil during cooking it is a deep fry.

All of these types of dry heat cooking are very similar. They all use oil as a medium for heat delivery. The only true difference between a sauté and a pan fry is that in a sauté, the food is cut into small pieces and in a pan fry, it is left in larger pieces, like a fillet.

The only difference between a shallow fry and a deep fry is the depth of the oil. In a shallow fry, you have to flip the food to make sure all sides are cooked. In a deep fry, it is possible to completely submerge the food in the oil, decreasing the necessity for flipping.

Now, where does a stir-fry factor in to this discussion?

As far as I can tell, the only real difference between a sauté and a stir fry is the shape of the pan. Both techniques require small pieces of food, high heat and a very little oil. Both techniques generally end with the making of a quick sauce through deglazing the pan.

One difference might be, although I don’t have any solid evidence other than my own experience to back this up, is that in a sauté, the food is generally taken out of the pan and kept warm while you make the sauce. In a stir fry, the sauce is generally made with all the food still in the pan so it all gets evenly coated.

What’s In A Name

So, while all these frying techniques are similar, the differences are worth noting. Do remember that different terms mean different things to different people in different parts of the country or the world.

Often, the differences are purely semantic: what one person might call a shallow fry, another might call a pan fry. It can get a bit confusing, and I think that’s why there has been so much discussion about the topic. I hope that this discussion clears things up a bit.

I would love to hear how you describe these cooking terms and what they mean to you.

Verwante poste

I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me. Read More…


People often ask me about the difference between pan frying and sautéing. The two techniques are similar in that they are both dry heat cooking methods in which foods are cooked over direct heat.

The differences between the two are subtle, but it is worth making the distinction, just so there is no confusion, especially when reading a recipe.

Soteer

To sauté means to cook small pieces of food over medium-high to high heat until browned on the outside and cooked through. I think of shrimp, cut vegetables and meat that has been cut into small pieces. The term sauté comes from the French “to jump.”

The jumping is of two types, one more important to the technique than the other. The jumping refers to the way the pieces of food appear to jump in the pan as the moisture is forced out by the high heat of the pan and oil.

Jump also refers to the very chef-ly manipulation of the pan, allowing the cook to toss the pieces a bit into the air so they cook evenly.

While that maneuver is impressive, it is not necessary to achieve a sauté since all it really does is make the food leave the cooking surface, and therefore slow down the cooking process a bit. For myself, I make sure that the food cooks evenly while I’m sautéing by moving the food around with a wooden spatula.

Pan Fry

A pan fry takes place at a little lower heat than does a sauté. This is because the food to be pan-fried, such as chicken breasts, steak, pork chops or fish fillets, is not cut into pieces before cooking.

Pan frying requires a lower heat so that the exterior of the food doesn’t overcook while waiting for the interior of the food to cook.

You still use the same amount of oil – just enough to glaze the pan – but the temperature should be lower during a pan fry. It’s important to note that the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam.

The force of the steam keeps the oil from soaking into the food. This is important, even if you’re just talking about a little bit of oil.

Dry Heat Cooking Method

The thing to remember about cooking in oil, regardless of whether you’re sautéing, pan frying or stir frying, is that it is a dry heat cooking method. While the oil is a liquid, it is a fat, so there is no water component. Oil behaves much differently than water.

Water boils at 212°F. If your oil is boiling, look out – it’s way too hot to cook in! It shouldn’t even be smoking or the flavor is ruined.

Water is also called the universal solvent for a reason. Lots of the flavor in food can be transferred to the water. That’s why it’s such a great medium for making stocks and broths.

Some flavor compounds are fat soluble, but for the most part, foods cooked in oil have less of a chance of losing flavor to the oil than they do of losing flavor to water.

When we cook with oil, the oil is the medium by which we transfer heat into the food. The main goal is to cook the food, not to make it taste like oil.

How Hot Should the Pan Be?

Since it takes less time to sauté, and the food is cut in small pieces, precision in temperature is not as crucial in a sauté as is moving the food to ensure even cooking. A good test for making sure the pan is hot enough to sauté is to sprinkle just a few drops of water in the pan.

They should immediately boil vigorously and evaporate within a couple of seconds. In the longer process of pan frying, temperature control is a much more crucial factor. In a pan fry, you’re looking for a gentle sizzle.

Regardless whether you sauté or pan fry, the pan will still develop a fond – the browned bits that stick to the pan during cooking. In both cooking methods, making a pan sauce is the natural next step.

All that is needed is some deglazing liquid””stock, wine, juice, etc – followed by a quick reduction and maybe some herbs and a bit of butter.

Shallow Frying

Another type of frying that isn’t talked about as much is the shallow-fry. A shallow fry is what you do when you make fried chicken, eggplant Parmesan, or beer battered shrimp.

The food sits in hot oil that comes about halfway up the sides of the food. And, it stands to reason that, when food is completely submerged in oil during cooking it is a deep fry.

All of these types of dry heat cooking are very similar. They all use oil as a medium for heat delivery. The only true difference between a sauté and a pan fry is that in a sauté, the food is cut into small pieces and in a pan fry, it is left in larger pieces, like a fillet.

The only difference between a shallow fry and a deep fry is the depth of the oil. In a shallow fry, you have to flip the food to make sure all sides are cooked. In a deep fry, it is possible to completely submerge the food in the oil, decreasing the necessity for flipping.

Now, where does a stir-fry factor in to this discussion?

As far as I can tell, the only real difference between a sauté and a stir fry is the shape of the pan. Both techniques require small pieces of food, high heat and a very little oil. Both techniques generally end with the making of a quick sauce through deglazing the pan.

One difference might be, although I don’t have any solid evidence other than my own experience to back this up, is that in a sauté, the food is generally taken out of the pan and kept warm while you make the sauce. In a stir fry, the sauce is generally made with all the food still in the pan so it all gets evenly coated.

What’s In A Name

So, while all these frying techniques are similar, the differences are worth noting. Do remember that different terms mean different things to different people in different parts of the country or the world.

Often, the differences are purely semantic: what one person might call a shallow fry, another might call a pan fry. It can get a bit confusing, and I think that’s why there has been so much discussion about the topic. I hope that this discussion clears things up a bit.

I would love to hear how you describe these cooking terms and what they mean to you.

Verwante poste

I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me. Read More…


People often ask me about the difference between pan frying and sautéing. The two techniques are similar in that they are both dry heat cooking methods in which foods are cooked over direct heat.

The differences between the two are subtle, but it is worth making the distinction, just so there is no confusion, especially when reading a recipe.

Soteer

To sauté means to cook small pieces of food over medium-high to high heat until browned on the outside and cooked through. I think of shrimp, cut vegetables and meat that has been cut into small pieces. The term sauté comes from the French “to jump.”

The jumping is of two types, one more important to the technique than the other. The jumping refers to the way the pieces of food appear to jump in the pan as the moisture is forced out by the high heat of the pan and oil.

Jump also refers to the very chef-ly manipulation of the pan, allowing the cook to toss the pieces a bit into the air so they cook evenly.

While that maneuver is impressive, it is not necessary to achieve a sauté since all it really does is make the food leave the cooking surface, and therefore slow down the cooking process a bit. For myself, I make sure that the food cooks evenly while I’m sautéing by moving the food around with a wooden spatula.

Pan Fry

A pan fry takes place at a little lower heat than does a sauté. This is because the food to be pan-fried, such as chicken breasts, steak, pork chops or fish fillets, is not cut into pieces before cooking.

Pan frying requires a lower heat so that the exterior of the food doesn’t overcook while waiting for the interior of the food to cook.

You still use the same amount of oil – just enough to glaze the pan – but the temperature should be lower during a pan fry. It’s important to note that the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam.

The force of the steam keeps the oil from soaking into the food. This is important, even if you’re just talking about a little bit of oil.

Dry Heat Cooking Method

The thing to remember about cooking in oil, regardless of whether you’re sautéing, pan frying or stir frying, is that it is a dry heat cooking method. While the oil is a liquid, it is a fat, so there is no water component. Oil behaves much differently than water.

Water boils at 212°F. If your oil is boiling, look out – it’s way too hot to cook in! It shouldn’t even be smoking or the flavor is ruined.

Water is also called the universal solvent for a reason. Lots of the flavor in food can be transferred to the water. That’s why it’s such a great medium for making stocks and broths.

Some flavor compounds are fat soluble, but for the most part, foods cooked in oil have less of a chance of losing flavor to the oil than they do of losing flavor to water.

When we cook with oil, the oil is the medium by which we transfer heat into the food. The main goal is to cook the food, not to make it taste like oil.

How Hot Should the Pan Be?

Since it takes less time to sauté, and the food is cut in small pieces, precision in temperature is not as crucial in a sauté as is moving the food to ensure even cooking. A good test for making sure the pan is hot enough to sauté is to sprinkle just a few drops of water in the pan.

They should immediately boil vigorously and evaporate within a couple of seconds. In the longer process of pan frying, temperature control is a much more crucial factor. In a pan fry, you’re looking for a gentle sizzle.

Regardless whether you sauté or pan fry, the pan will still develop a fond – the browned bits that stick to the pan during cooking. In both cooking methods, making a pan sauce is the natural next step.

All that is needed is some deglazing liquid””stock, wine, juice, etc – followed by a quick reduction and maybe some herbs and a bit of butter.

Shallow Frying

Another type of frying that isn’t talked about as much is the shallow-fry. A shallow fry is what you do when you make fried chicken, eggplant Parmesan, or beer battered shrimp.

The food sits in hot oil that comes about halfway up the sides of the food. And, it stands to reason that, when food is completely submerged in oil during cooking it is a deep fry.

All of these types of dry heat cooking are very similar. They all use oil as a medium for heat delivery. The only true difference between a sauté and a pan fry is that in a sauté, the food is cut into small pieces and in a pan fry, it is left in larger pieces, like a fillet.

The only difference between a shallow fry and a deep fry is the depth of the oil. In a shallow fry, you have to flip the food to make sure all sides are cooked. In a deep fry, it is possible to completely submerge the food in the oil, decreasing the necessity for flipping.

Now, where does a stir-fry factor in to this discussion?

As far as I can tell, the only real difference between a sauté and a stir fry is the shape of the pan. Both techniques require small pieces of food, high heat and a very little oil. Both techniques generally end with the making of a quick sauce through deglazing the pan.

One difference might be, although I don’t have any solid evidence other than my own experience to back this up, is that in a sauté, the food is generally taken out of the pan and kept warm while you make the sauce. In a stir fry, the sauce is generally made with all the food still in the pan so it all gets evenly coated.

What’s In A Name

So, while all these frying techniques are similar, the differences are worth noting. Do remember that different terms mean different things to different people in different parts of the country or the world.

Often, the differences are purely semantic: what one person might call a shallow fry, another might call a pan fry. It can get a bit confusing, and I think that’s why there has been so much discussion about the topic. I hope that this discussion clears things up a bit.

I would love to hear how you describe these cooking terms and what they mean to you.

Verwante poste

I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me. Read More…


People often ask me about the difference between pan frying and sautéing. The two techniques are similar in that they are both dry heat cooking methods in which foods are cooked over direct heat.

The differences between the two are subtle, but it is worth making the distinction, just so there is no confusion, especially when reading a recipe.

Soteer

To sauté means to cook small pieces of food over medium-high to high heat until browned on the outside and cooked through. I think of shrimp, cut vegetables and meat that has been cut into small pieces. The term sauté comes from the French “to jump.”

The jumping is of two types, one more important to the technique than the other. The jumping refers to the way the pieces of food appear to jump in the pan as the moisture is forced out by the high heat of the pan and oil.

Jump also refers to the very chef-ly manipulation of the pan, allowing the cook to toss the pieces a bit into the air so they cook evenly.

While that maneuver is impressive, it is not necessary to achieve a sauté since all it really does is make the food leave the cooking surface, and therefore slow down the cooking process a bit. For myself, I make sure that the food cooks evenly while I’m sautéing by moving the food around with a wooden spatula.

Pan Fry

A pan fry takes place at a little lower heat than does a sauté. This is because the food to be pan-fried, such as chicken breasts, steak, pork chops or fish fillets, is not cut into pieces before cooking.

Pan frying requires a lower heat so that the exterior of the food doesn’t overcook while waiting for the interior of the food to cook.

You still use the same amount of oil – just enough to glaze the pan – but the temperature should be lower during a pan fry. It’s important to note that the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam.

The force of the steam keeps the oil from soaking into the food. This is important, even if you’re just talking about a little bit of oil.

Dry Heat Cooking Method

The thing to remember about cooking in oil, regardless of whether you’re sautéing, pan frying or stir frying, is that it is a dry heat cooking method. While the oil is a liquid, it is a fat, so there is no water component. Oil behaves much differently than water.

Water boils at 212°F. If your oil is boiling, look out – it’s way too hot to cook in! It shouldn’t even be smoking or the flavor is ruined.

Water is also called the universal solvent for a reason. Lots of the flavor in food can be transferred to the water. That’s why it’s such a great medium for making stocks and broths.

Some flavor compounds are fat soluble, but for the most part, foods cooked in oil have less of a chance of losing flavor to the oil than they do of losing flavor to water.

When we cook with oil, the oil is the medium by which we transfer heat into the food. The main goal is to cook the food, not to make it taste like oil.

How Hot Should the Pan Be?

Since it takes less time to sauté, and the food is cut in small pieces, precision in temperature is not as crucial in a sauté as is moving the food to ensure even cooking. A good test for making sure the pan is hot enough to sauté is to sprinkle just a few drops of water in the pan.

They should immediately boil vigorously and evaporate within a couple of seconds. In the longer process of pan frying, temperature control is a much more crucial factor. In a pan fry, you’re looking for a gentle sizzle.

Regardless whether you sauté or pan fry, the pan will still develop a fond – the browned bits that stick to the pan during cooking. In both cooking methods, making a pan sauce is the natural next step.

All that is needed is some deglazing liquid””stock, wine, juice, etc – followed by a quick reduction and maybe some herbs and a bit of butter.

Shallow Frying

Another type of frying that isn’t talked about as much is the shallow-fry. A shallow fry is what you do when you make fried chicken, eggplant Parmesan, or beer battered shrimp.

The food sits in hot oil that comes about halfway up the sides of the food. And, it stands to reason that, when food is completely submerged in oil during cooking it is a deep fry.

All of these types of dry heat cooking are very similar. They all use oil as a medium for heat delivery. The only true difference between a sauté and a pan fry is that in a sauté, the food is cut into small pieces and in a pan fry, it is left in larger pieces, like a fillet.

The only difference between a shallow fry and a deep fry is the depth of the oil. In a shallow fry, you have to flip the food to make sure all sides are cooked. In a deep fry, it is possible to completely submerge the food in the oil, decreasing the necessity for flipping.

Now, where does a stir-fry factor in to this discussion?

As far as I can tell, the only real difference between a sauté and a stir fry is the shape of the pan. Both techniques require small pieces of food, high heat and a very little oil. Both techniques generally end with the making of a quick sauce through deglazing the pan.

One difference might be, although I don’t have any solid evidence other than my own experience to back this up, is that in a sauté, the food is generally taken out of the pan and kept warm while you make the sauce. In a stir fry, the sauce is generally made with all the food still in the pan so it all gets evenly coated.

What’s In A Name

So, while all these frying techniques are similar, the differences are worth noting. Do remember that different terms mean different things to different people in different parts of the country or the world.

Often, the differences are purely semantic: what one person might call a shallow fry, another might call a pan fry. It can get a bit confusing, and I think that’s why there has been so much discussion about the topic. I hope that this discussion clears things up a bit.

I would love to hear how you describe these cooking terms and what they mean to you.

Verwante poste

I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me. Read More…


People often ask me about the difference between pan frying and sautéing. The two techniques are similar in that they are both dry heat cooking methods in which foods are cooked over direct heat.

The differences between the two are subtle, but it is worth making the distinction, just so there is no confusion, especially when reading a recipe.

Soteer

To sauté means to cook small pieces of food over medium-high to high heat until browned on the outside and cooked through. I think of shrimp, cut vegetables and meat that has been cut into small pieces. The term sauté comes from the French “to jump.”

The jumping is of two types, one more important to the technique than the other. The jumping refers to the way the pieces of food appear to jump in the pan as the moisture is forced out by the high heat of the pan and oil.

Jump also refers to the very chef-ly manipulation of the pan, allowing the cook to toss the pieces a bit into the air so they cook evenly.

While that maneuver is impressive, it is not necessary to achieve a sauté since all it really does is make the food leave the cooking surface, and therefore slow down the cooking process a bit. For myself, I make sure that the food cooks evenly while I’m sautéing by moving the food around with a wooden spatula.

Pan Fry

A pan fry takes place at a little lower heat than does a sauté. This is because the food to be pan-fried, such as chicken breasts, steak, pork chops or fish fillets, is not cut into pieces before cooking.

Pan frying requires a lower heat so that the exterior of the food doesn’t overcook while waiting for the interior of the food to cook.

You still use the same amount of oil – just enough to glaze the pan – but the temperature should be lower during a pan fry. It’s important to note that the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam.

The force of the steam keeps the oil from soaking into the food. This is important, even if you’re just talking about a little bit of oil.

Dry Heat Cooking Method

The thing to remember about cooking in oil, regardless of whether you’re sautéing, pan frying or stir frying, is that it is a dry heat cooking method. While the oil is a liquid, it is a fat, so there is no water component. Oil behaves much differently than water.

Water boils at 212°F. If your oil is boiling, look out – it’s way too hot to cook in! It shouldn’t even be smoking or the flavor is ruined.

Water is also called the universal solvent for a reason. Lots of the flavor in food can be transferred to the water. That’s why it’s such a great medium for making stocks and broths.

Some flavor compounds are fat soluble, but for the most part, foods cooked in oil have less of a chance of losing flavor to the oil than they do of losing flavor to water.

When we cook with oil, the oil is the medium by which we transfer heat into the food. The main goal is to cook the food, not to make it taste like oil.

How Hot Should the Pan Be?

Since it takes less time to sauté, and the food is cut in small pieces, precision in temperature is not as crucial in a sauté as is moving the food to ensure even cooking. A good test for making sure the pan is hot enough to sauté is to sprinkle just a few drops of water in the pan.

They should immediately boil vigorously and evaporate within a couple of seconds. In the longer process of pan frying, temperature control is a much more crucial factor. In a pan fry, you’re looking for a gentle sizzle.

Regardless whether you sauté or pan fry, the pan will still develop a fond – the browned bits that stick to the pan during cooking. In both cooking methods, making a pan sauce is the natural next step.

All that is needed is some deglazing liquid””stock, wine, juice, etc – followed by a quick reduction and maybe some herbs and a bit of butter.

Shallow Frying

Another type of frying that isn’t talked about as much is the shallow-fry. A shallow fry is what you do when you make fried chicken, eggplant Parmesan, or beer battered shrimp.

The food sits in hot oil that comes about halfway up the sides of the food. And, it stands to reason that, when food is completely submerged in oil during cooking it is a deep fry.

All of these types of dry heat cooking are very similar. They all use oil as a medium for heat delivery. The only true difference between a sauté and a pan fry is that in a sauté, the food is cut into small pieces and in a pan fry, it is left in larger pieces, like a fillet.

The only difference between a shallow fry and a deep fry is the depth of the oil. In a shallow fry, you have to flip the food to make sure all sides are cooked. In a deep fry, it is possible to completely submerge the food in the oil, decreasing the necessity for flipping.

Now, where does a stir-fry factor in to this discussion?

As far as I can tell, the only real difference between a sauté and a stir fry is the shape of the pan. Both techniques require small pieces of food, high heat and a very little oil. Both techniques generally end with the making of a quick sauce through deglazing the pan.

One difference might be, although I don’t have any solid evidence other than my own experience to back this up, is that in a sauté, the food is generally taken out of the pan and kept warm while you make the sauce. In a stir fry, the sauce is generally made with all the food still in the pan so it all gets evenly coated.

What’s In A Name

So, while all these frying techniques are similar, the differences are worth noting. Do remember that different terms mean different things to different people in different parts of the country or the world.

Often, the differences are purely semantic: what one person might call a shallow fry, another might call a pan fry. It can get a bit confusing, and I think that’s why there has been so much discussion about the topic. I hope that this discussion clears things up a bit.

I would love to hear how you describe these cooking terms and what they mean to you.

Verwante poste

I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me. Read More…


People often ask me about the difference between pan frying and sautéing. The two techniques are similar in that they are both dry heat cooking methods in which foods are cooked over direct heat.

The differences between the two are subtle, but it is worth making the distinction, just so there is no confusion, especially when reading a recipe.

Soteer

To sauté means to cook small pieces of food over medium-high to high heat until browned on the outside and cooked through. I think of shrimp, cut vegetables and meat that has been cut into small pieces. The term sauté comes from the French “to jump.”

The jumping is of two types, one more important to the technique than the other. The jumping refers to the way the pieces of food appear to jump in the pan as the moisture is forced out by the high heat of the pan and oil.

Jump also refers to the very chef-ly manipulation of the pan, allowing the cook to toss the pieces a bit into the air so they cook evenly.

While that maneuver is impressive, it is not necessary to achieve a sauté since all it really does is make the food leave the cooking surface, and therefore slow down the cooking process a bit. For myself, I make sure that the food cooks evenly while I’m sautéing by moving the food around with a wooden spatula.

Pan Fry

A pan fry takes place at a little lower heat than does a sauté. This is because the food to be pan-fried, such as chicken breasts, steak, pork chops or fish fillets, is not cut into pieces before cooking.

Pan frying requires a lower heat so that the exterior of the food doesn’t overcook while waiting for the interior of the food to cook.

You still use the same amount of oil – just enough to glaze the pan – but the temperature should be lower during a pan fry. It’s important to note that the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam.

The force of the steam keeps the oil from soaking into the food. This is important, even if you’re just talking about a little bit of oil.

Dry Heat Cooking Method

The thing to remember about cooking in oil, regardless of whether you’re sautéing, pan frying or stir frying, is that it is a dry heat cooking method. While the oil is a liquid, it is a fat, so there is no water component. Oil behaves much differently than water.

Water boils at 212°F. If your oil is boiling, look out – it’s way too hot to cook in! It shouldn’t even be smoking or the flavor is ruined.

Water is also called the universal solvent for a reason. Lots of the flavor in food can be transferred to the water. That’s why it’s such a great medium for making stocks and broths.

Some flavor compounds are fat soluble, but for the most part, foods cooked in oil have less of a chance of losing flavor to the oil than they do of losing flavor to water.

When we cook with oil, the oil is the medium by which we transfer heat into the food. The main goal is to cook the food, not to make it taste like oil.

How Hot Should the Pan Be?

Since it takes less time to sauté, and the food is cut in small pieces, precision in temperature is not as crucial in a sauté as is moving the food to ensure even cooking. A good test for making sure the pan is hot enough to sauté is to sprinkle just a few drops of water in the pan.

They should immediately boil vigorously and evaporate within a couple of seconds. In the longer process of pan frying, temperature control is a much more crucial factor. In a pan fry, you’re looking for a gentle sizzle.

Regardless whether you sauté or pan fry, the pan will still develop a fond – the browned bits that stick to the pan during cooking. In both cooking methods, making a pan sauce is the natural next step.

All that is needed is some deglazing liquid””stock, wine, juice, etc – followed by a quick reduction and maybe some herbs and a bit of butter.

Shallow Frying

Another type of frying that isn’t talked about as much is the shallow-fry. A shallow fry is what you do when you make fried chicken, eggplant Parmesan, or beer battered shrimp.

The food sits in hot oil that comes about halfway up the sides of the food. And, it stands to reason that, when food is completely submerged in oil during cooking it is a deep fry.

All of these types of dry heat cooking are very similar. They all use oil as a medium for heat delivery. The only true difference between a sauté and a pan fry is that in a sauté, the food is cut into small pieces and in a pan fry, it is left in larger pieces, like a fillet.

The only difference between a shallow fry and a deep fry is the depth of the oil. In a shallow fry, you have to flip the food to make sure all sides are cooked. In a deep fry, it is possible to completely submerge the food in the oil, decreasing the necessity for flipping.

Now, where does a stir-fry factor in to this discussion?

As far as I can tell, the only real difference between a sauté and a stir fry is the shape of the pan. Both techniques require small pieces of food, high heat and a very little oil. Both techniques generally end with the making of a quick sauce through deglazing the pan.

One difference might be, although I don’t have any solid evidence other than my own experience to back this up, is that in a sauté, the food is generally taken out of the pan and kept warm while you make the sauce. In a stir fry, the sauce is generally made with all the food still in the pan so it all gets evenly coated.

What’s In A Name

So, while all these frying techniques are similar, the differences are worth noting. Do remember that different terms mean different things to different people in different parts of the country or the world.

Often, the differences are purely semantic: what one person might call a shallow fry, another might call a pan fry. It can get a bit confusing, and I think that’s why there has been so much discussion about the topic. I hope that this discussion clears things up a bit.

I would love to hear how you describe these cooking terms and what they mean to you.

Verwante poste

I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me. Read More…


Kyk die video: Risolles Maken. Risolles Recept. Risolles met Kipragout. Indische Snacks. Indische Keuken (Mei 2022).


Kommentaar:

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  2. Acheron

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  3. JoJolrajas

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  4. Jy is nie reg nie. Kom ons bespreek dit.

  5. Zuzuru

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