Techniques, heat, and amount of fat

In sauté ing, you cook food in a little amount of fat in high heat (from 350 °F (176 °C) to 450 °F (232 °C) ). The food pieces are tossed or turned often or just once. In stir-frying, the food items are cooked in oil at high heat (with the same temperatures as in sauté ing). The amount of oil used is larger than the amount used in sauté ing. The food is constantly moved in the stir-fry technique.

Type of fat

Clarified butter or oil is used in sauté ing but only oil is used in stir-frying. Expert cooks use a good combination of both butter and oil for sauté ing. Both, butter used in sauté ing and oil used in stir-frying, should have high smoke points to be able to withstand the heat.

Size of food items

For sauté ing, the food can be cut into large or small pieces depending on the quality of the food. However, for stir-frying, the food is cut into small, thin pieces of food.

Pan

It is important to know that sauté ing and stir-frying differ from each other in the types of pan used. You can use a sauté pan or a skillet for sauté ing while you can use a round sided wok for stir-frying. You can also use a stir-fry pan that has sloping sides.

VOCABULARY:

saut é ing ['sə uteɪ ɪ ŋ ] сотирование (во многих словарях предлагается перевод “пассерование”, однако, такой вариант применим далеко не всегда: в отличие от пассерования, термин “сотирование” применяется не только к приготовлению овощей, но и мяса)

stir-fry ing [ˌ stɜ ː 'fraɪ ɪ ŋ ] стир-фрай ( обратите особое внимание на транскрипцию! )

respectively [rɪ 'spektɪ vlɪ ] соответственно

clarified butter [klæ ̱ rɪ faɪ d 'bʌ tə ] топлёное масло

smoke point [smə uk pɔ ɪ nt] температура дымообразования

plain [pleɪ n] обычный, простой

vinegar ['vɪ nɪ gə ] уксус

to deglaze [diː 'gleɪ z] деглазировать

skillet ['skɪ lɪ t] сковорода с наклонными краями

cast iron ['kɑ ː stˌ aɪ ə n] чугун

peanut oil ['piː nʌ t ɔ ɪ l] арахисовое масло

sesame oil ['sesə mɪ ɔ ɪ l] кунжутное масло

slanting ['slɑ ː ntɪ ŋ ] наклонный

to toss [tɔ s] подбрасывать

sloping ['slə upɪ ŋ ] наклонный

EXERCISES:

I. Answer the following questions:

1. What are the origins of sauté ing and stir-frying?

2. Why is clarified butter more preferable for sauté ing than plain butter?

Is butter used in stir-frying?

What kind of cookware does stir-frying require?

What kind of products are usually deep-fried?

II. Find in the text the synonyms for the following words:

likeness, to resist, ordinary, professional, upright, fast, continually, mixture

III. Fill the gaps in the following sentences:

1. Sauté ing and stir-frying techniques are very popular in … and … respectively.

2. Plain butter does not … the high heating involved in the process and it ….

3. Sauté ing does not need any … or any … for that matter to be added to the food while cooking.

4. Both, butter used in … and oil used in …, should have high … to be able to withstand the heat.

5. You can use a … or a … for sauté ing while you can use a round sided … for stir-frying.

IV. Fill in the table:

Criteria Method	Amount of fat	Type of fat	Technique	Temperature	Size of food pieces	Pan
Sauté ing
Stir-frying

 

V. Match the words and their definitions:

1) clarified; 2) butter; 3) procedure; 4) vinegar; 5) cutlet; 6) skillet; 7) cast iron; 8) sesame; 9) glaze; 10) wok.

a) bowl-shaped frying pan used typically in Chinese cookery;

b) a series of actions conducted in a certain order or manner;

c) melted in order to separate out the impurities;

d) overlay or cover food, fabric, etc. with a smooth, shiny coating or finish;

e) edible seeds of a tropical and subtropical plant, which are used whole or have the oil extracted;

f) a hard, relatively brittle alloy of iron and carbon which can be readily cast in a mould and contains a higher proportion of carbon than steel;

g) a pale-yellow edible fatty substance made by churning cream and used as a spread or in cooking;

h) a small metal cooking pot with a long handle;

i) a sour-tasting liquid containing acetic acid, obtained by fermenting dilute alcoholic liquids, typically wine, cider, or beer, and used as a condiment or for pickling;

j) a portion of meat, usually served grilled or fried and often covered in breadcrumbs.

VI. Find the false sentences using the information from the text. Correct them.

1. Stir-frying is a traditional French method of cooking, while sauté ing originates from China.

2. Clarified butter has a lower smoke point than plain butter and cannot withstand  the high heating procedure involved.

3. Sauté ing does not need any kind of sauce or any kind of liquid for that matter to be added to the food while cooking.

4. Stir-frying can be done when vegetables are cut into small thin pieces.

5. Sauté ing is possible only in a specialsauté pan.

VII. Translate the following words and word combinations:

· plain butter

· to get burnt

· chicken cutlet

· slanting sides

· vinegar

· топлёное масло

· температура дымообразования

· подбрасывать

· кунжутное масло

· покрывать

VIII. Choose a recipe from the appendix illustrating one of the cooking methods from the text above and translate it into Russian.

 

 

Pan Frying: Shallow Frying and Searing

Shallow frying

Shallow frying is a cooking technique that involves cooking in oil, generally in a frying pan. It is usually used to cook portion-sized pieces of meat or fish that are generally covered in flour, or some type of batter. Flat patties, such as potato pancakes are also shallow fried in cooking oil. The oil is usually heated to a medium-high temperature of about 375 °F (191 °C) to promote quick cooking and browning. Shallow frying requires skill and attention to ensure the dish will be crispy and juicy, but not greasy.

In shallow frying, the pan is filled two thirds of the way with oil so that the food will be only partly submerged. The item will need to be turned to ensure both sides are cooked evenly. The presentation side of the food should be submerged first, since this is the side that will be browned the most. The browning of the food is called a Maillard reaction in cooking terms.

Cooking oils, such as maize, canola, or sunflower, are used in shallow frying. These oils have a high smoke point, meaning they can withstand high heat before they will burn. Butter has a low smoke point and should never be used with deep or shallow frying techniques. Shortening is also a good choice for shallow frying and is often used for frying chicken.

After bringing the temperature of the oil up, then submerging the food, it is important that the temperature of the oil remain constant. The food should not be overcrowded in the pan, or the temperature may be reduced too low, causing the food to cook slowly. The end result of overcrowding is soggy and greasy food. A deep-fry thermometer is helpful in monitoring the temperature, so the cook knows when to allow the temperature to rise between batches.

Quick cooking with shallow frying leaves food with its soluble nutrients intact, although this method can reduce the antioxidant values of some vegetables. Some studies have shown an increase in the antioxidant content of cooked carrots, peppers, potatoes, and broccoli. This conflict in data from various studies demonstrates the need for more information before a conclusion can be made regarding the effect of heat on food. Experts generally agree excessive oil in any fried foods can negatively affect the circulatory system, often contributing to heart disease.

Searing

Searing (or pan searing) is a cooking method often used as a preliminary step to further cooking by baking, braising, etc., in which the surface of the food (usually meat, poultry or fish ) is cooked at high temperature in a small amount of oil or butter until a browned crust forms. With some delicate foods (e.g., tuna, scallop, etc.), searing is just enough to get the end result. To obtain the desired brown or black crust, the meat surface must exceed 300 °F (149 °C), so searing requires the meat surface be free of water, which boils at 212 °F (100 °C).

Searing should not be confused with another technique aimed at browning products – toasting. Toasting is cooking foods (not bread only, but also different kinds of nuts) to a brown crispiness in a toaster, a pan, on a grill or over a fire.

Although often said to “lock in the moisture” or “seal in the juices”, searing has been demonstrated to result in a greater net loss of moisture versus cooking to the same internal temperature without first searing. Nonetheless, it remains an essential technique in cooking meat for several reasons:

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