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reach or cause to reach the temperature at which it bubbles and turns to vapor.

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beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

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a rich white sauce made with milk infused with herbs and other flavorings.

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mixture of fat (especially butter) and flour used in making sauces.

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fried quickly in a little hot fat.

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How can you use a few basic ingredients to make dinner-fast? In a word: sauté. This versatile cooking technique can be used to create a wide variety of sensational dishes. Find out what one pan and a few items can do to transform meal preparation from time-consuming to simple.

The Everyd ay Gourmet: Rediscovering the Lost Art of Cooking
Learn the foundational culinary skills you need to turn out delicious and impressive meals in this highly useful course.

In all of cookery, there are only four cooking techniques: dry-heat cooking with fat, dry-heat cooking without fat, moist-heat cooking, and combination cooking. Dry-heat cooking with fat embraces sautéing and stir-frying. The significance of using oil, or fat, instead of water in this technique is that oil allows the use of very high temperatures, which allow your food to brown very effectively. Browned food not only looks great, but it also has great flavor. Steak, chicken, and fish are tender proteins that respond well to dry-heat cooking with fat.

Which Foods Are Appropriate for Sautéing?

Because sautéing is a high-heat cooking technique, you have to be careful what you cook using this method. There's nothing about highheat that will make food become more tender, so anything that is already tender-such as a chicken breast, steak, or piece of fish-would be appropriate for sautéing. If you tried to sauté something that is tough, such as a beef shank, it would brown, but it would not become tender.

Browning Reactions

Browning is a high-heat cooking technique that reaches temperatures above 300 degrees. In those temperature ranges, some browning reactions take place. For example, caramelization, in which sugars begin to brown, happens at about 300 to 310 degrees. In addition, the Maillard reaction takes place between proteins and carbohydrates, and while it begins at about 250 degrees, it is in full form at above 300 degrees. The Maillard reaction not only offers the brown color that develops, but it also results in hundreds of flavor and aroma compounds. In general, browning translates into flavor

Sauté Tools

A sautoir is a type of sauté pan that has straight sides while a sauteuse is a type of sauté pan that has curved sides. The straight sides of a sautoir are great for creating a sauce with a lot of liquid while the curved sides of a sauteuse are great for flipping food in a pan because the curved sides help the food jump back on itself.

The process of making chicken marsala utilizes sautéing, which is a type of dry-heat cooking with fat. Start by seasoning both sides of some chicken breasts with a little bit of salt and pepper.

Make sure that you use a sauté pan that is on the larger side because if the pan is too small, then the chicken will not brown-instead, it will just simmer in its own liquid. Alternatively, if the pan is too large, then there will be portions of the pan that will not have food, and because there is nothing to absorb the excess heat, the oil is going to burn in those areas where there is no food. Because sautéing is a high-heat technique, you want to begin with plenty of heat in the thermal mass of the pan. Therefore, start with the burner of the stove turned up all the way. Then, add any oil that has a high smoke point, such as canola oil, which is able to tolerate the high heat involved in sautéing.

Because sautéing is a high-heat technique, you want to begin with plenty of heat in the thermal mass of the pan. Therefore, start with the burner of the stove turned up all the way. Then, add any oil that has a high smoke point, such as canola oil, which is able to tolerate the high heat involved in sautéing.

Once the oil begins to creep around the pan and you notice the first few wisps of smoke, the oil has reached its smoke point, so you want to add the chicken to the pan to bring the temperature down. When you put the chicken in the pan, make sure to put it in away from you so that you don't burn yourself. If you ignore the first few wisps of smoke, the smoke point will quickly turn into the flash point.

When you put the chicken in the pan, make sure to put it in away from you so that you don't burn yourself. If you ignore the first few wisps of smoke, the smoke point will quickly turn into the flash point.

When you notice that some browning is beginning to take place, turn the temperature down just a little bit. As a general rule, cook chicken for eight minutes per inch of thickness, but regulate the heat so that the chicken doesn't brown too much too early in the process.

Once the sizzling in the pan starts to subside, you need to determine when it is appropriate to turn the chicken over so that the other side can cook. You want the browning on the first side to have progressed to the point where the fat has rendered out of the skin. Look for a nice golden color and then turn it over and cook it on the second side. When you stop hearing the sizzling once you have turned the chicken over, the chicken should be done cooking. The chicken should have a golden color on both sides, and the skin should be crispy.

Let the chicken rest in a warm spot while you make the sauce that will accompany the chicken. Allowing the chicken to rest for a little while will result in a juicier piece of meat because as the chicken cooked, pressure built up inside of the meat, and if you were to cut into it too quickly, that pressure would allow all the juices to flow out. As the chicken rests, the temperature and pressure begin to subside, and the juices remain where they should be.

Some of the liquid that is left in the pan after the chicken is done cooking is the fat, in the form of oil, that you started with, and some of it is the juices that came out of the chicken as it cooked. In order to separate the fat from the liquid so that you are left with just the chicken essence, put the pan back on the stove over heat and boil the liquid until it is dry.

What's left will cling to the pan, and at that point, you can pour the excess fat out of the pan. Depending on how much moisture is in the liquid, this may take a minute or two, but don't let the liquid get so dark that it burns and becomes bitter. The brown residue that is found on the bottom of the pan after you pour most of the fat out is called fond and will become the basis of the sauce that will accompany the chicken.

To start, put the pan back on the heat and add some minced shallots and sliced mushrooms to it. When the fond seems like it is getting too dark, deglaze the pan by introducing a little bit of white wine, such as sauvignon blanc. Then, add some marsala, which is a sweet wine. The addition of the wine will bring the temperature of the pan down.

Use some tongs to scrape the residue off the bottom of the pan. This should taste rich, savory, and a little acidic because of the wine. Let the liquid in the pan simmer, reducing it until it is nearly dry-what the French would call à sec. If you decide you want a larger amount of sauce, you can also introduce some chicken stock, which reinforces the flavor of chicken as it reduces.

While the liquid simmers, add a bay leaf and a branch of thyme, just to make the flavor more complex.

As soon as the pan is almost dry, add some cream to it. You need enough sauce for all of the chicken breasts you cooked, but don't be too generous because if you add too much cream, it will water down the flavor of the sauce. As this liquid reduces even further, it will start to thicken.

Once the sauce is done, you can turn down the heat and place the chicken into the pan with the sauce-just to warm it up very briefly. The sauce should be fairly assertive because it has to flavor the entire dish, so it may need to be more assertive than you would expect it to taste on its own. You want the sauce to coat the back of a spoon while still being a liquid- which is referred to in French as nappé. Season the sauce with salt and pepper, swirling each in.

Then, remove the bay leaf and thyme. Finally, put the chicken-along with some sauce-on a plate and put a little bit of chopped parsley on top to add some color to this dish.

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The Everyd ay Gourmet: Rediscovering the Lost Art of Cooking Learn the foundational culinary skills you need to turn out delicious and impressive meals in this highly useful course. In all of cookery, there are only four cooking techniques: dry-heat cooking with fat, dry-heat cooking without fat, moist-heat cooking, and combination cooking.

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Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen.

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Par baking ensures that our customers receive the highest quality product, which tastes just as good as breads that are delivered fully baked.

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make (bread or pottery) by kneading flour or clay.

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Since The Art of Baking Bread by Matt Pellegrini is technique-heavy rather than recipe-heavy, we're giving you some techniques here that can be applied to your own bread-baking routines. The book has instructions for two different kneading techniques: the conventional method and the French method. Today, we're talking about the conventional method.

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the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

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Origin

The use of fermentation to make bread rise can be traced to the Egyptians in 3000 BC. In 1854, the French chemist Louis Pasteur determined that it is caused by yeast. 2 In 1907, a German chemist named Eduard Buchner received the Nobel prize for showing that enzymes in yeast cells cause fermentation. 2 Two decades later, Arthur Harden and Hans Euler-Chelpint determined exactly how yeast enzymes cause this process. They won the Nobel Prize for their work in 1929. ²

Function

Fermentation influences product volume, shape, crust color, and crumb cell structure. ⁴

The yeast used for bread manufacturing, Saccharomyces cerevisiae, converts the fermentable sugars present in the dough into carbon dioxide and ethanol as the main products. The intensity depends on the form of the yeast and the availability of fermentable sugars in the flour, including glucose, sucrose, and maltose produced by starch hydrolysis. ³

Industrially produced wheat bread is often made from dough with a high concentration of yeast and the dough is fermented at a high temperature in order to decrease the production time. However, longer fermentation time results in bread with a more pleasant aroma. Aroma development in bread crumb has been found to be dependent on yeast concentration, mixing stage and fermentation time. ³

35 °C is the recommended fermentation temperature for commercial production of bread dough. Some studies have suggested to ferment the dough at a low temperature (5°C) with high concentration of yeast (60 g/kg flour) in order to develop bread with a relatively short production time combined with a high concentration of esters (characterized as having a fruity and pleasant aroma) and a low concentration of hexanal and heptanal (characterized as off-flavors). ³

Aroma compounds identified in fermented bread crumb are mainly derived from the metabolism of yeast and from the oxidation of flour lipids, whereas the aroma compounds in the crust originates from Maillard reactions occurring at high temperatures and low water activity between reducing sugars and amino acids. ³

Application

Commercial dough fermentation may include the following steps: bulk fermentation, intermediate proofing, and final proofing.

Bulk fermentation is the period in which the dough is maturing just after the dough has been mixed. The dough is still in its bulk form prior to dividing into unit pieces for processing, proofing, and baking. 4 The length of bulk fermentation can vary from 0-15 minutes (a no-time dough) to 4-5 hours (traditional baguettes or sourdough). An optional process of pre-ferment, in which a certain fraction of flour and water are combined and fermented before the final dough is mixed, is sometimes used to shorten the time.

Intermediate proof is the period between dough division and loaf shaping, which is usually 15-30 minutes.

Final proof is the period of fermentation after shaping in which the loaves are able to double in size before they are placed in the oven, which is about 45-90 minutes. However, final proof could be 3-5 hours for some artisan-style bread or sourdough varieties. There is a remaining period of fermentation called oven spring in the first 5-10 minutes of baking before the yeast dies from exposure to the rapidly increasing loaf temperature.

References

1. Ali, Akbar, et al. Yeast, its types and role in fermentation during bread making process-a review. Pakistan Journal of Food Sciences, vol. 22, no. 3, 2012, pp. 171-179. http://psfst.com/__jpd_fstr/63f9e07b9aa310709ce11c70ac9bf266.pdf. Accessed 10 August 2017.

2. History of fermentation. Cell process and energy. Pearson Prentice Hall, 2012, pp 87.

3. Birch, Anja N., Mikael A. Petersen, and Åse S. Hansen. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. LWT - Food Science and Technology 50.2 (2013): 480-488.

4. Cauvain S.P. Baking Problems Solved, 1st ed., Woodhead, 2001, pp.147, 194-195.

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Fermentation is responsible for making dough rise, among other things. Fermentation What is Fermentation? Fermentation is a baking process in which yeasted dough rises and increases in volume and flavor is developed. Fermentation occurs when yeast converts sugar present in flour such

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A pastry blender is a kitchen tool used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as "cutting in").

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A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

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The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. Your fats and liquids should be cold for the biscuit method

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'Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed

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The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.

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a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.

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"Folding" is a more gentle mixing technique than "stirring" and "mixing". Stirring and mixing both denote a more vigorous action.

Folding is usually used for items where something has previously been whipped (such as egg whites or cream) or where tenderness is desired and thus less mixing is advisable (muffins & biscuits).

Folding is usually done with a rubber spatula (for liquid & dry ingredients) or with a wire whisk (often beneficial for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires).

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used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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are more commonly used for dishing ice cream, but also work well for scooping cookie dough, creating truffles, portioning-off muffin or cupcake batter, serving a variety of entrée sides and much more. And because they come in a variety of sizes and styles, they have come to be an essential tool in the food service industry for quick, easy, and accurate food prep.

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Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop

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Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded cookies

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cookie made by baking batter in a sheet pan, then cutting into bars or squares

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it's an acidic by-product from the process of making wine. It's found in the sediment left behind in barrels after the wine has been fermented, and it gets purified into the powdery white substance that we use in baking.

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the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough.

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the process of sugar turning brown through heat being applied. Water may or may not be added

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a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.