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Created by Damon

My name is Damon Covington! I have twenty plus years of restaurant and educational work experience combined. I'm a passionate chef entrepreneur that loves to cook and educate others about all things foods related. The best lesson learned in the kitchen is spending time in the kitchen! Whether, a novice or expert cook there is always something to explore and improve upon in the kitchen! I want to help my students by bring real world restaurant experience and educational know how to their kitchens!

Prinicples of Sauting “Dry Heat Cooking Method” Cooking, Food and Drinks, Lifestyle

  • Price: 15 $
  • Language: English
  • Duration: 1 Hour

Sautéing: Dry Heat Cooking Method
• A method of quickly cooking foods in a small amount of fat that is a high temperature
• A sauce is typically made by deglazing the juices that were released during the cooking process
• This technique does not have the tenderizing effect found in moist-heat method; foods must be naturally tender

Main Items
Items to cooked by sauté are:
• Tender
• Portion size or small pieces
• Cooked to order

Suitable foods to be sautéed:
• Beef, veal, pork, lamb, poultry and game
• Seafood
• High-moisture vegetables
• Pre-cooked vegetables and potatoes “as a means to finish or reheat”

Cooking Mediums
Must be able to reach relatively high temperatures without breaking down or smoking and relatively small amounts of fat are used. Appropriate fats/oils include:
• Clarified butter
• Neutral-flavored oil (e.g. olive oil)
• Rendered fats (bacon, duck, or lard)

Liquids for Deglazing
• Wine
• Stock
• Cognac or Liqueur
• Fortified wine
• Water

Liquid Base for the Sauce
• Jus lie of the appropriate
• Meat glaze
• Vegetable Coulis or purees

Optional Components
• Aromatics to flavor the sauce
• Finishing ingredients
• Garnishing ingredients

A shallow pan is used for sauté because it allows moisture to escape. If moisture is trapped in the pan it causes the food to steam, there will be no browning and meat will become tough.
• Sauteuse-shallow pan with sloping sides
• Sautior-shallow pan with straight sides
Selecting Proper Pan Size
• Correct-The pan is full but there is sufficient space between the items to allow steam to escape and prevent toughening
• Incorrect-The pan is overcrowded, trapping steam which will prevent the items from browning and cause the

Basic Procedure Sautéing
• Prepare food items for sautéing (e.g. marinate, flour, etc)
• Sear items-show side first
• Finish larger items on stove top with lid or in oven uncovered. Light meats are cooked golden brown and red meats are browned thoroughly
• Remove items from the pan and reserve, keeping warm
• Degrease the pan
• Deglaze with liquid (if you plan to make a sauce)
• Form sauce by thickening the liquid
• Plate or pan and serve sauce over the main item

Nutritional Information for Sautéed Foods
• Use a well-seasoned pan so no fat is needed (dry sauté)
• Use herbs and spices for seasonings in place of salt
• Serve with light, flavorful sauces
• Use low fat/low calorie liquids to deglaze
• Use vegetable or fruit coulis as sauces
• Use arrowroot or cornstarch to thicken the sauce in place of roux

Possible recipes to be demonstrated based on seasonal availability:

  • Pan Seared Chipotel & Roasted Garlic Chicken Breast, Roasted Corn & Tomato Relish
  • Asian-Flavored Chicken Thighs, Shiitakes Mushrooms, Bok Choy, Sweet Chili Glaze
  • Sautéed Garlic Butter Shrimp, Creamy Polenta Grits, Andouille Gravy, Fresh Chive Oil
  • Pan Roasted Salmon, Quinoa Salad, Lemon Parsley Mayonnaise




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