In this episode of The Free Culinary School Podcast, we start part one in a three part series on basic hot side cooking technique. First up: sauteing, searing and the art of roti (pan roasting).
In our discussion segment we revisit stocks, and discuss the “dark side” of haute cuisine, including the use of bullion cubes and stock bases.
In This Episode
- Stocks revisited – Comments and questions from Caponemang, Old Fat Sailor and Homecooker are discussed.
- How to Saute
- How to Sear
- How to Pan Roast (Roti)
- How to Properly Season a Cast Iron Pan
Plus listener questions get answered and the true meaning of mashed potatoes is debated.
Books Referenced In This Episode
- The Escoffier Cookbook – Auguste Escoffier
- On Food and Cooking – Harold McGee
- The French Laundry Cookbook – Thomas Keller
- Food Lover’s Companion – Sharon Tyler Herbst
Also, check out Home Brewer Brian’s Website to learn all about brewing at home, one of my favorite pastimes.
Do you have any questions or comments about the show? Simply click the comment button below to let me know!
{ 12 comments… read them below or add one }
You mentioned using clarified butter. What is the best way to clarify butter? I’ve tried it and I ended up with brown butter (which is actually pretty good on brown rice), or I end up burning my butter altogether.
Meca,
To see the answer to your question, check out this post on How To Clarify Butter.
Another great one Jacob. I’d give you a good review at itunes if I only knew how!
Hey Sailor,
Open iTunes
CLick iTunes store
(left middle column)
Type “Free Culinary School” in the Search field (top right corner) and Enter
Under Podcasts click, on the FCS blue logo
On the right side of Customer reviews, you should “see all reviews” and under that “write a review”
Now to write a review you will have to have an account with aol or itunes, so just login and review!
I have been using iron pans for many years. I use skillets, frying pans, dutch ovens and pans of all shapes and sizes. I LOVE them. However, I often use a tiny bit of soap, when needed. I usually just use hot water, but if something really sticks, I’ll use dish soap with no negative effects. My caution is that you just shouldn’t go crazy with it. Don’t use it is a good guideline.
I also have ironware that gets out of hand with the oils on it, and I find I have to scrape off all of the accumulated gunk and start over. But it takes several years with much use for this to happen, and it usually happens to the larger pans and griddles that get oil build up on the sides where the food doesn’t usually reach.
@David,
If you wipe out your pan with some kosher salt and a little bit of oil after every use, this should keep you from having to use soap or water. This should also help prevent a large amount of build up.
The key is to do it while the pan is still hot, before it gets a chance to cool. After a long enough period of time, you pan will be just like Teflon.
I’m certainly going to try that, Jacob. I work at a living history museum, and we do lots of pioneer cooking, so this might actually be a way to “look” more authentic while we clean pans in front of the public.
David, I have some family pans with abt 1/8in of carbonized fat and boil over on the outside-it was a common practice esp. when cooking over open fires or over the eye of a wood or coal stove. Wont hurt a thing-I agree the water and a stiff brush, a la wok, is ok and occasionally soap but most of the time stubborn accumulation just gets cooked in. Authentic washing, I dont know. When my wife was a museum director I did the firestarting/flintlock stuff for the visitors-my job description was, “sets self afire for the amusement of children!”
You mention canola oil quite often, but we know that is a relatively recent oil.
What would the traditional chef have used for saute or sear – rendered fat from protein and/or clarified butter? I’m thinking fats like reserved bacon grease, lard, tallow or chicken fat would suit this purpose. Not fruit or nut oil as those would be expensive finishing oils. Is that correct?
Clarified butter and lard are pretty classic in French Cooking, and Olive Oil is still used a lot in Italian Cooking.
the outside searing, as told by the sous-chef where i work, is called the maillard reaction
Jason: Thank you very much for your wonderful website. I have been cooking a long time, LOVE to cook and while I have just recently found your site, I have already learned quite a bit. I am spreading the word.
Thanks again.
Claudette