Culinary Classroom Lesson 4: Cooking Methods

Summary

In this episode of the Culinary Classroom, Chef Carrie Leonard introduces various cooking techniques, starting with sauteing in a copper pan. She emphasizes the importance of heat control, distinguishing between boiling, simmering, and poaching. Chef Leonard demonstrates how to saute chicken, poach it in a flavorful liquid, and braise meat with a focus on achieving a good sear and slow cooking in liquid. The video concludes with a teaser for next week's lesson on flavor balances, encouraging viewers to practice and prepare their ingredients.

Takeaways

• 🍳 Start with a hot pan for sauteing to ensure proper cooking and even heat distribution.
• 🧈 Use fat like butter or olive oil for sauteing to create the sizzle and prevent sticking.
• 🔥 The term 'saute' comes from the French word for 'to jump', emphasizing the need for constant movement of ingredients in the pan.
• 🌡 Understand the difference between a rolling boil, a simmer, and a poach for different cooking outcomes.
• 💨 A rolling boil is characterized by unmanageable bubbles and is not suitable for cooking proteins.
• 🥘 To poach, reduce the heat to a point where there are no bubbles breaking the surface, aiming for a temperature around 180 degrees Fahrenheit.
• 🐔 Poaching chicken in a flavorful liquid like court bouillon ensures tenderness and even cooking.
• 🔪 Braising involves searing meat first to create a flavorful crust before covering with liquid for slow cooking.
• 🕰 Braising can take several hours, allowing the meat to become tender and absorb the flavors of the liquid and herbs.
• 🌿 Use a bouquet garni to infuse the braising liquid with a variety of flavors from different herbs.
• 📝 Chef Carrie Leonard's homework for viewers is to try braising or sauteing and to prepare for flavor balancing in the next episode.

Q & A

What cooking method does Chef Carrie Leonard begin with in the video?

Chef Carrie Leonard begins with the saute method in the video.

What type of pan does the chef recommend for sauteing?

The chef recommends using a saute pan with sloped sides, in this case, one made of copper.

Why is it important for the pan to be hot before adding food for sauteing?

A hot pan is important for sauteing because it allows the food to quickly develop a flavorful crust and prevents it from sticking.

What does the chef suggest using as a fat for sauteing?

The chef suggests using butter or olive oil as a fat for sauteing.

What does the term 'sizzle' indicate during the sauteing process?

The 'sizzle' indicates that the pan is hot enough and ready for the food to be added for sauteing.

What is the difference between a rolling boil, a boil, a simmer, and a poach according to the chef?

A rolling boil is where bubbles cannot be dissipated even with stirring. A boil is at the boiling point of 212 degrees Fahrenheit. A simmer has just a few bubbles breaking the surface, and a poach is a gentle cooking method at a lower temperature, around 180 degrees Fahrenheit.

Why should protein not be boiled according to the chef?

Protein should not be boiled because it can become tough and overcooked, turning into a piece of leather.

What is the purpose of using a flavorful liquid for poaching according to the chef?

The purpose of using a flavorful liquid for poaching is to delicately cook the food while infusing it with the flavors of the liquid, herbs, and other seasonings.

What is the term for the flavorful liquid used in poaching, as mentioned by the chef?

The term for the flavorful liquid used in poaching is 'court bouillon'.

What is the chef's advice on the temperature when poaching chicken in the video?

The chef advises to bring the temperature down to about 180 degrees Fahrenheit for poaching chicken, ensuring it remains tender.

What is the cooking method the chef demonstrates after sauteing in the video?

After sauteing, the chef demonstrates the braising method in the video.

What does the chef suggest as a way to check if the meat is ready to be turned during braising?

The chef suggests checking if the meat is ready to be turned during braising by seeing if it is loose in the pan, indicating a proper sear has formed.

What is the purpose of the bouquet garni in the braising process?

The purpose of the bouquet garni in the braising process is to add flavor to the dish by infusing the cooking liquid with herbs and spices.

How long should the meat be braised according to the chef?

The chef suggests braising the meat for four to five hours, depending on the type of meat being used.

What is the chef's homework assignment for the viewers at the end of the video?

The chef's homework assignment for the viewers is to try braising or sauteing something and to ensure they have the necessary ingredients for flavor balancing, such as sweet, salty, bitter, and sour.