Saute day...and what a day. We went from 10 - 5pm and then I helped with the culinary lecture prepping and plating (a wonderful experience). Home by 8pm...
I learned that to saute means to not over heat the pan but to get the oil hot and not too hot to brown to quickly. A lot of butter is used and cooking chicken, skin on is preferred to help give a nice flavor and crisp. We used a similar technique to cook catfish, a delicate thin white fish that will not fall/flake apart in the hot pan.
Today, i am just exhausted and hopefully the pictures will speak for themselves.
Quick hints and lessons:
- always start to saute with presentation side down ( skin side down for chicken and flesh side down for fish)
- always start with a hot pan
- remove the chicken before deglazing the pan - this will help chicken from drying out, but add the chicken back before serving
- plating is difficult - not as easy as it looks! Must be pretty and tasty
- There are many ways to roast a chicken
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| Classic Saute Chicken, butter, tomato, basil, onion and garlic |
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| Classic Saute Fish, butter, parsley, lemon |
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| My creation using a chicken breast... |
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| Sarah's creation |
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| Class creation |
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| Beet, cream cheese and chives |
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