Culinary Classroom Lesson 4: Cooking Methods
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
🍳 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.
🔥 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
💡Copper Pan
💡Sizzling
💡Rolling Boil
💡Boiling Point
💡Simmer
💡Poach
💡Court Bouillon
💡Braising
💡Bouquet Garni
💡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.
Transcripts
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welcome back the culinary classroom I'm
chef Carrie Leonard today we're gonna
work with a few different cooking
methods and we're gonna start off with
saute I've got my saute pan that we
talked about on the previous episode
it's got the nice sloped sides this
one's made of copper so it really takes
a good heat on the bottom takes a while
to heat up so you want to make sure that
your pan is nice and hot you want a good
saute you start with a hot pan if it's
almost smoking and it's about perfect so
it still is heating up pretty good here
I'm gonna put a little bit of fat in the
bottom now that could be butter it could
be olive oil element put a little butter
in here alright hear the sizzle that's
what we're looking for
all right now I'm ready to put these in
I've salted and peppered them butter all
over a nice hot pan skin side down and
this is the saute part keeping them
moving keeping a movement to saute means
to jump that's what they're talking
about in the classical French to jump if
I had something small in here like beans
or peas or something I could move them
around flipping like this with something
large like a chicken breast I'm just
gonna keep it moving making sure that it
is moving at all times a little bit of
fat that's a saute now that we've got
our saute go and we're gonna be looking
at a couple of other methods the big
issue here is heat what I've got going
in my pan right now is what you call a
rolling boil there's a difference
between a rolling boil a boil a simmer
and a poach and I want to show you what
those look like a rolling boil is where
I cannot dissipate the bubbles even if I
stir I stir bubbles are not going away
that is a rolling boil that is the enemy
of protein you do not want to boil
protein so I'm gonna take this out and
just
either this just turns into a piece of
leather over here so let me turn down
this heat and show you where we're going
with this all right
I'm gonna turn my heat way down see it
immediately calms down now I've got just
a slight boil just a few places are
breaking open with the bubbles that
means I'm really at about 212 now which
is actual boiling point this would
absolutely dissipate with a spoon I can
make it stop boiling for a second with
my spoon and that's about 212 if I want
to cook a protein then I want to get
this even lower I've got to be really
delicate with the protein you can boil
the heck out of some things but not
others so let me take this down even
further to where we just see wisps of
steam alright now I want to get this to
where there is no bubbles breaking the
surface okay now I've got no bubbles
breaking the surface you see quite a bit
of steam coming off of this yet so I am
still simmering at this point okay
and the simmer is great for soups stews
things that I need to allow to just cook
down a little bit on the back burner I'm
gonna reduce a saw something like that
it's not boiling but it's going to leak
going on there and I got quite a bit of
the wispy vapor up here now in order to
poach now this is what I really want to
do is I want to poach my chicken I want
to make sure that it's super tender on
the outside and done on the inside and
I'm gonna use a poaching liquid to do
that now this poaching liquid could be
water it could be stock it could be wine
I could add flavorings to this herbs and
a variety of other things to get the
flavors that I want and it will
delicately poach in this water so now
that I've got this temperature down even
further there's no breaking and you can
see the whispies are a lot less they're
really just circling in the pan that
tells me I'm getting down to the
poaching temperature of about 180
degrees
remember boiling is 212 poaching is
about 180 so I'm ready to take my
delicate chicken breasts and put them in
my flavorful liquid by the way that's
called court bouillon if I'm working
with a flavorful liquid and I'm gonna
poach my chicken
arrests here and these guys are gonna
come out tender and beautiful in about
ten minutes it doesn't take very long
not burning anything you just have to
make sure that your temperature when it
does come back up because right now I'm
putting cold food in here when your
temperature comes back up it does not
hit a boil you make sure that we just
have a little bit of wispies going on
here any wait about 8 to 10 minutes and
you're ready to take it out I want to
help you braise something all right so I
want to feel my pan I want to make sure
that it's nice and hot again I want to
get a good sear on this I put a little
butter in there and it should just
really sizzle I want that nice hot
sizzle tear this up careful yeah I'm
gonna leave that alone for just a few
minutes so that I can steer hard I'm
gonna flip it over sear it on the other
side okay now I want to check for his
doneness the sear on this other side
when the pan releases the meat then you
know that your sear is ready to go is it
loose good I'm ready to turn it over if
it's stuck I'm not ready yet all right
here we go here we go look at that nice
sear i'ma let it sear on that side too
before I do anything else all righty now
that he is seared on the other side I
check up make sure he's loose and leave
him in there I just want to make sure
he's loose
and now I'm ready to cover him with a
liquid now this could be water this
could be stock stock that makes a great
quart Boyan quart booyah means a
flavorful liquid that you're gonna be
cooking your your items in so I'm gonna
go to pour water in I wanted to be right
about half covering my meat just about
half I can add anything extra that I
wanted to add a wine or flavoring if I
wanted to don't add any vegetables or
anything at this point it's too early
they would turn to mush because this
little puppy's gonna cook for like four
or five hours remember this this is my
bouquet garni this is the item that had
all of these great things in it to
flavor our food and I'm just gonna go
ahead and tuck him down in there all
right so we're gonna bring this to a
simmer and you know what it's
Simar means and we're going to let this
just sit make sure it's covered and
you're gonna let it go for four or five
hours depending depending on the kind of
meat that you're gonna be using but it
cooks down and the juices are so good
okay okay alrighty so this is ready you
want to bring it to a simmer you know
what a simmer is put a lid on it and
you're gonna let it go four or five
hours this is gonna make the best
tasting meat ever all the juices the
gravy the Corporal yon the bouquet garni
your brazen now alright so we've worked
on some cooking methods next week we're
gonna be working on some flavor balances
so your homework is twofold I want you
to braise something or saute something
try it out see if you can do it and then
also go back to that pantry episode of
make sure you have the things ready for
that sweet salty bitter and sour that we
need to work on I'm chef Kerry Leonard
join us next time for culinary classroom
[Music]
you
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