Saute'

Sorry i haven't Kept up with the blog the last two weeks... of course if no one is reading this then it doesn;t mater.. HAHAHAHA Anywhom, Last week entered the professional chef's most important realm: Sauteeing! This is the single most common cooing technique used in the restaurant business to day. It's simple and produces some of the most amazing culinary creations. To saute' you need a Sauteuse (skillet to the layman) a small amount of fat (not liquid but fat) and the items you wish to cook. Proper foods for saute' are tender, portion sized cuts of meat, fish or vegetables. Never saute' tough cuts of meat, use those in braising, nor should you ever saute' a to delicate cut of fish, poach that. After your item is fully cooked remove it and hold for services. Then deglaze (use wine or stock/broth to remove the fond from the botom of the pan) the pan and make a sauce for the meat.