Week 2

WEEK 2 of Sauté

YOUR GOAL: Apply what you learned last week to this week’s protein assignment

 

What you need to know:

  1. Costing Sheet Study Hall is under resources.
  2. Jacques Pepin’s How To Fabricate a Chicken
  3. Go to youtube and check out chicken fabrication. Try to watch Chefs, please.
  4. Concassé:
  • Concassé
  • The term for chopping a vegetable coarsely. This is used most often when referring to chopped tomatoes.
  • Concasser

  • to chop roughly (usually tomatoes)
    Don’t want to make demi glace? See below.
  1. Glace de Volaille recipe. This replaces demi glace. Infinitely cheaper.
  2. If you don’t even want to do that, here are several different ways to thicken a sauce.

 

Sauteing Protein and Pan Sauce:

  1. Hot oven.
  2. Hot pan.
  3. Hot oil.
  4. Presentation side down first.
  5. Do not move until it tells you it is ready to move. You will need faith.
  6. Turn when brown.
  7. Throw in oven to cook 7 to 12 minutes. (Thickness of piece tells you how long.)
  8. Remove from oven.
  9. Rest Protein.
  10. Add touch more oil.
  11. Add veg and sauté. (Such as onions, mushrooms.) GBD
  12. Deglaze and reduce alcohol to au sec. (almost dry).
  13. Add glace or chicken stock or cream.
  14. Bring to a boil.
  15. Reduce or thicken with some kind of slurry (cornstarch, arrowroot)
  16. Nappé. (Napper in Glossary)
  17. Taste and season.
  18. Monté au beurre. (Monté au beurre in Glossary)
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