Culinary Classroom Lesson 4: Cooking Methods

Dave Hegnauer

26 Jun 201108:35

Summary

TLDRIn 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.

Outlines

00:00

🍳 Mastering Sauteing Techniques

Chef Carrie Leonard introduces viewers to the art of sauteing in this culinary lesson. She emphasizes the importance of using a well-heated copper pan for even heat distribution and demonstrates how to achieve the perfect sizzle by adding fat to the pan. The chef then shows how to properly saute ingredients, such as chicken breasts, by keeping them in constant motion to prevent sticking. She also explains the different levels of heat in cooking liquids, from a rolling boil to a simmer and poaching temperature, and how each affects the cooking of proteins. The segment concludes with a demonstration of poaching chicken in a flavorful liquid, known as court bouillon, at a temperature of about 180 degrees Fahrenheit.

05:01

🔥 Braising for Tender Meat

In the second part of the culinary lesson, Chef Carrie Leonard teaches the technique of braising. She starts by ensuring the pan is hot for a proper sear on the meat, using butter to achieve a sizzling effect. The chef then explains the importance of checking for doneness by ensuring the meat is loose in the pan before flipping it. After searing both sides, she proceeds to cover the meat with a flavorful liquid, such as stock or water, to create a braising liquid. She mentions the addition of a bouquet garni for extra flavor and instructs viewers to let the dish simmer for several hours, resulting in tender and flavorful meat. The chef wraps up by assigning homework to practice braising and sauteing, and to prepare for the next lesson on flavor balancing.

Mindmap

Keywords

💡Saute

Saute refers to a cooking technique where food is cooked quickly in a small amount of hot fat, typically in a pan. It is a fundamental cooking method that allows for the development of flavors and a nice brown crust. In the script, Chef Carrie Leonard demonstrates sauteing by using a hot pan and butter, emphasizing the importance of a sizzling sound as an indicator of readiness to cook the food.

💡Copper Pan

A copper pan is a type of cookware made from copper, known for its excellent heat conductivity. It heats up quickly and evenly, making it ideal for various cooking techniques including sauteing. In the video, the chef mentions using a copper saute pan, highlighting its importance in achieving a good heat for the cooking process.

💡Sizzling

Sizzling is the sound and visual effect produced when food is cooked in hot oil or fat and begins to brown. It is an indicator that the pan is hot enough to start cooking, as demonstrated by the chef when she adds butter to the pan and listens for the sizzle before adding the food to saute.

💡Rolling Boil

A rolling boil is a stage in cooking where the liquid is boiling vigorously with large, persistent bubbles that cannot be dissipated by stirring. The chef explains that a rolling boil is not suitable for cooking proteins as it can make them tough, and she demonstrates how to adjust the heat to avoid this.

💡Boiling Point

The boiling point is the temperature at which a liquid turns from liquid to gas. For water, this is typically 212 degrees Fahrenheit (100 degrees Celsius) at sea level. The chef discusses the boiling point in the context of adjusting the heat to prevent proteins from being boiled too vigorously.

💡Simmer

Simmering is a cooking technique where a liquid is heated just to the point where bubbles form but do not break the surface vigorously. It is a gentler heat than a boil and is suitable for cooking items like soups and stews. The chef shows the transition from a rolling boil to a simmer and explains its use.

💡Poach

Poaching is a cooking method where food, especially delicate items like eggs or fish, is cooked gently in simmering liquid. The chef discusses poaching chicken in a flavorful liquid at a temperature of about 180 degrees Fahrenheit, which is lower than the boiling point, to ensure tenderness.

💡Court Bouillon

Court bouillon is a light broth or seasoned liquid used for poaching. It typically includes water, vinegar, wine, and various herbs and spices. The chef mentions using court bouillon for poaching chicken to infuse it with flavor while keeping it tender.

💡Braising

Braising is a combination cooking method that involves first searing the food at high heat and then cooking it slowly in a covered pot with a small amount of liquid. The chef demonstrates braising by searing meat and then covering it with liquid to cook slowly for several hours, resulting in tender and flavorful meat.

💡Bouquet Garni

A bouquet garni is a bundle of various fresh herbs, sometimes including other aromatic ingredients, used to flavor soups, stews, and braises. The chef refers to adding a bouquet garni to the braising liquid to infuse it with a variety of flavors.

💡Sear

Searing is a cooking technique that involves cooking food, usually meat, at high heat to create a browned crust on the surface. This not only enhances flavor but also creates a visually appealing finish. The chef demonstrates searing by cooking the meat until it releases easily from the pan, indicating a good sear.

Highlights

Introduction to the culinary classroom with Chef Carrie Leonard.

Starting with saute cooking method using a copper saute pan with sloped sides.

Importance of having a hot pan for sauteing, almost to the point of smoking.

Using fat like butter or olive oil to start the saute process with audible sizzling.

Saute technique involves constant movement to prevent food from sticking.

Differentiating between a rolling boil, boil, simmer, and poach in cooking.

Rolling boil is not suitable for proteins as it can make them tough.

Demonstration of reducing heat to achieve a simmer for soups and stews.

Achieving the correct temperature for poaching by observing steam and lack of surface bubbles.

Using court bouillon or other flavorful liquids for poaching delicate meats like chicken.

Braising involves searing meat first to lock in flavors and achieve a nice crust.

Ensuring the meat is properly seared by checking if it releases easily from the pan.

Covering the seared meat with liquid for braising, which can be water, stock, or wine.

Braising requires a long, slow cooking process of 4 to 5 hours for tender meat.

Using a bouquet garni to add flavor to the braising liquid.

Homework assignment includes practicing saute and braising techniques and preparing pantry items for flavor balancing.

Upcoming episode will focus on flavor balances with sweet, salty, bitter, and sour.

Closing with Chef Kerry Leonard inviting viewers to join the next Culinary Classroom session.