Sauting or Pan frying

Shallow Frying is the principle of cookery where food is cooked in a moderate amount of fat in a Teflon or stainless steel pan at a temperature of about 150C to 165C The objective is to cook and brown the food at the same time. The in redients are usually coated with a breedin and no sauce is made. Pan Frying is where food is cooked in a small amount of fat turned with ton s or a spatula. Sauting is where food is tossed in small amount of hot fat to color the food evenly durin cookin . This can be done in a pan or pot is also refers to the sealin and colorin of meat for a stew. !aut" come from the #rench word !aut"$ which means to jump. Stir Frying is usually associated with %sian cookery& it refers to the techni'ue of fryin food very li htly in a small amount of oil over a medium to hi h heat. !ometime in redients are cooked separately and combined before servin . (n redients which take the lon est to cook are added first and those which re'uire less cookin time are added last. #ood can be marinated before stir fryin $ but in all cases the food needs to be cut small and of a uniform si)e. (n pan fryin $ the coatin of oil or fat on the food stops it from stickin and burnin aids in distributin heat to all the surface of the food. The heat transfer in this method conduction*heat is carried from the heat source to the food via the oil or fat used. +ne of the reason s this method of cookery is so popular is because of the intense flavors which develop. The food remains sli htly crisp and a ood color on the outside$ while moist inside. The crisp surface is due to the hi h temperature drivin off the li'uids in the outer layer of the food or its coatin . The brownin occurs when the hi h temperature causes any su ar in the food to carameli)e. This makes the proteins and starches o brown. !ometimes it is important to avoid brownin $ so a relatively low temperature is needed. ,hen chopped ve etables are bein prepared for a white stew$ they must not brown$ -!weatin . is the term used when food is cooked ently without lettin it brown. The food can be fully cooked in this way or finished off by another method. !ometimes the pan is covered with a lid.

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Foods suitable for Pan Frying and Saut

Tender food items are suitable for this method such as !chnit)el$ medallions of meat$ cutlets$ fish fillet and seafood. To ether cuts of meat can be used$ but only if they are minced or chopped fine and formed into ran e of products such as /ambur ers. 0ecause 1an #ryin and !aut"in $ fryin is a 'uick process$ #ish is suitable either whole 2if the fish is small3 or as fillets. 4obsters$ !'uid$ and 1rawns can be cooked this way$ but e5tra care needs to be taken with !'uid 2Calamari3 because it can be e5tremely tou h if cooked too lon . 6ost 7e etables can be saut"ed and pan fried. They can be cooked by this method in their own ri ht or as the first sta e in the preparation of stews$ braises$ or soups. !ometimes shallow fryin can be used as a means of finishin *off pre*cooked foods before service. +ther dishes prepared by this method are omelletes$ e s$ pancakes$ pre*cooked pasta and rice. 8 s need to be fresh in order to keep their shape when fried. 1an*fried food items need to be of an even thickness to allow for even cookin . 9ou may need to use a meat bat or meat mallet on the food before coatin it and pan fryin . +ften the sediments in the fryin pan are de la)ed with wine or stock to make a sauce. This process adds flavor and color to the food. #ood is often crumbed prior to shallow fryin . :sually dried brown breadcrumbs are used$ but a li hter color and finer flavor$ fresh white breadcrumbs can be used. The #rench term meuniere is used to describe a pan fried fish which has been li htly coated with flour and a sauce is made from the pan drippin s.

The Frying Medium

The #ryin 6edium can be +il$ ;rippin $ 4ard$ or Clarified<#resh 0utter. Clarified<fresh butter 2 hee3 is ideal for this principle of cookery as it provides a fine flavor. (n a shallow fryin it is important to use a minimum amount of the ri ht sort of fat. =efer to the ;eep #ryin topic in this book for information about the fats which can be used and their characteristics.

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,hen !hallow #ryin there is just enou h fat to> 1revent the food from stickin to the cookin surface 1revent dry foods from burnin %llow the food to be moved and turned as necessary 8nsure that the heat is distributed to all surfaces of the food ,ith e5perience$ you will become a ood jud e of when the oil or fat is ready for fryin . ,atch what happens when the food comes into contact with the fat. %lmost nothin will happen if the fat is too cold$ but if it is the ri ht temperature$ the food will si))le. (f the fat is too hot$ it will smoke and the flavor of the food will be spoiled. (f this happens$ throw the fat away$ wipe the pan with absorbent paper and start a ain. 6ildly flavored oils are best$ unless the recipe specifically re'uires the flavor of the oil. (n some 6editerranean dishes$ olive oil is used to impart the flavor to the food. ,hen a ood 'uality$ non*stick surface is used$ it may not be necessary to use any fat at all especially if the food is fatty$ like streaky bacon. 0efore be innin to shallow fry$ make sure you have everythin you will need on hand. 0ecause it is a fast cookin process$ the oil may et too hot or the food burn while you are tryin to find somethin . (f you have to turn the heat down because you have for otten somethin $ the food will absorb fat and lose crispness.

Utensils and Equipment

The surface used for fryin can be the base of a pan or a solid cookin surface. 6ost pans used for shallow fryin have low sides. The base of the pan must be heavy to ensure even cookin . (f the food has to be tossed durin cookin $ it is useful if the sides curve inwards sli htly % wok is used for stir fryin . (t is bowl*shaped so that the food can be stirred and tossed briskly without spillin % sauteuse has a rounded base and slopin sides$ which makes it ood for saut"in . % !autoir has shallower sides and a thicker base The omelette pan is heavy and has rounded corners The crepe pan is specially shaped for cookin crepes
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The fish pan is oval shaped to accommodate the shape of the fish. #lamb" pans are usually tin*lined copper pans because copper ives instant heat. 0ecause flamb" is often done at the table$ these pans are more attractive for this use. #lamb" comes from the #rench word flamb" which mean to flame. % spirit$ such as brandy$ is poured over the food and set ali ht. The alcohol is burnt off and the flavor of the food is enhanced. 0lack iron and cast iron fry pans are not the best for saut"in if the sediments are oin to be de la)ed$ because acids from the wine or stock will affect the metal and the pan will need to be seasoned before it can be used a ain. (n addition$ the sauce will pick up a metallic flavor and any particles or carameli)ed or carboni)ed foods.

How to season a Frying Pan

1lace enou h salt in the pan to cover the bottom. /eat the pan and saut" 2toss3 the salt. The salt will pick up any forei n particles. ;iscard the salt ,ipe the pan with absorbent paper 1our in enou h oil to cover the bottom of the pan and evenly distribute it over the entire surface /eat until smokin point ;iscard the oil ,ipe the pan with absorbent paper %fter they have been seasoned$ cast irons pans are not washed$ but wiped out with a cloth or absorbent paper after use. This is to protect the oil coatin which prevents the food from stickin and the pan from oin rusty.

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