Stirfrying

The Chinese technique of stir-frying is very much like sautéing, except that in sautéing, the food items are usually tossed by flipping the pan, while in stir-frying, the pan is left stationary while the foods are tossed with spatulas or other tools. Although true Chinese stir-frying is done in a round-bottomed pan called a wok over a special burner,you can use the same technique with a standard sauté pan.

General Procedures for Sauteing and Pan-Frying Meats

The following procedures are presented side by side so you can compare them. Keep in mind that these are the two extremes and that many

recipes require a procedure that falls somewhere between the two.

The procedure for pan-frying applies to griddling as well, although only a small amount of fat can be used on a griddle.

Sautéing

Pan-Frying

1.

Collect all equipment and food supplies.

1.

Collect all equipment and food supplies.

2.

Prepare meats as required. This may include dredging with flour.

2.

Prepare meats as required. This may include breading or dredging

3.

Heat a small amount of fat in a sauté pan until very hot.

with flour.

4.

Add the meat to the pan. Do not overcrowd the pan.

3.

Heat a moderate amount of fat in a sauté pan or skillet until hot.

5.

Brown the meat on all sides, flipping or tossing it in the pan as nec

4.

Add the meat to the pan.

essary so it cooks evenly.

5.

Brown the meat on one side. Turn it with a spatula and brown the other

6.

Remove meat from pan. Drain excess fat, if any.

side. Larger pieces may need to be finished at reduced heat after

7.

Add any sauce ingredients to be sautéed, such as shallots or mush

browning. If required, they may finish cooking, uncovered, in the oven.

rooms, as indicated in the recipe. Sauté them as necessary.

6.

Serve immediately.

8.

Add liquid for deglazing, such as wine or stock. Simmer while

swirling and scraping the pan to release food particles on the bottom

so they can dissolve in the liquid. Reduce the liquid.

9.

Add a prepared sauce or other sauce ingredients and finish the

sauce as indicated in the recipe.

10.

Serve the meat with the sauce, or return the meat to the sauce in the

pan to reheat briefly and coat it with the sauce. Do not let the meat

cook in the sauce. Serve.

Basic Procedure for Stir-Frying

1.

Heat a wok or sauté pan over high heat until very hot.

2.

Add a small quantity of oil and let it heat.

3.

Add seasonings for flavoring the oil—one or more of the following: salt, garlic, ginger root, scallions.

4.

If meat, poultry, or seafood items are part of the dish, add them at this point. As when sautéing, do not overload the pan. Leave the food pieces untouched for a few moments so they begin to brown properly. Then stir and toss them with a spatula so they sear and cook evenly.

5.

If any liquid seasoning for the meat, such as soy sauce, is used, add it now, but only in small quantities, so the meat continues to fry and does not start to simmer or stew.

6.

Remove the meat from the pan or leave it in, depending on the recipe. If a small quantity of quick-cooking vegetables is used, the meat can sometimes be left in the pan and the vegetables cooked with it. Otherwise, remove the meat when it is almost done and keep it on the side while cooking the vegetables.

7.

Repeat steps 2 and 3 if necessary.

8.

Add the vegetables to the pan and stir-fry. If more than one vegetable is used, add the longer-cooking ones first and the quicker-cooking ones last.

9.

Some dishes are dry-fried, meaning prepared without liquid or sauce. In this case, simply return the meat item, if any, to the pan to reheat with the vegetables, then serve. Otherwise, proceed to the next step.

10.

Add liquid ingredients, such as stock or water, and continue to cook and stir until the vegetables are almost cooked.

11.

Add the meat item, which was removed in step 6, to the pan to reheat.

12.

Optional but widely used step: Add a mixture of cornstarch and water to the pan and cook until lightly thickened.

13.

Serve at once.

Breaded Veal Cutlets

Portions: 24 Portion size: 4 oz (125 g)

6 lb to taste to taste

1 cup 112 lb

8 oz

Metric

3 kg to taste to taste

125 g

250 mL 750 g 250 mL

Ingredients

Veal cutlets (scaloppine): 24 pieces, 4 oz (125 g) each. (See Figure 11.9 for preparation of veal.) Salt Pepper

Standard Breading Procedure (see note):

Flour

Eggs

Milk

Bread crumbs, dry or fresh Oil or clarified butter, or a mixture of oil and butter

Procedure

Lightly flatten each piece of veal with a meat mallet. Do not pound too hard, or you may tear the meat.

Season the meat with salt and pepper and pass through Standard Breading Procedure (see p. 142). Heat about i4 in. ('/2 cm) oil or butter in a large sauté pan. Place the cutlets in the pan and pan-fry until golden brown. Turn and brown the other side. Remove from the pan and place on hot plates.

12 oz

375 g

Butter

Per serving:

Calories, 550; Protein, 31 g; Fat, 38 g (63% cal.); Cholesterol, 165 mg; Carbohydrates, 19 g; Fiber, 1 g; Sodium, 380 mg.

Note: Quantities given for breading materials are only guidelines. You may need more or less, depending on the shapes of the meat pieces, the care used in breading, and other factors. In any case, you will need enough so that even the last piece to be breaded can be coated easily and completely.

Note: Quantities given for breading materials are only guidelines. You may need more or less, depending on the shapes of the meat pieces, the care used in breading, and other factors. In any case, you will need enough so that even the last piece to be breaded can be coated easily and completely.

Veal Cutlet, Viennese Style

4. Heat the butter in a small saucepan or sauté pan until lightly browned. Pour V2 oz (15 g) brown butter over each portion.

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