DAY FOUR SAUTEE AND GRILL

*Grill is a direct technique used for dry cooking in tender items.

Chef reminded us not to eyeball the ingredients but to measure everything.

Sauté and Grill Techniques:

Grilled Flank steak with Asian style slaw
½ # Flank steak
2ea Garlic cloves, hacher
¼ C Soy sauce
¼ C Sugar
1oz Sesame oil
1oz Dry sherry
1 ea Serrano chili, sliced or minced
1 t Cilantro, minced
1 t Fresh ginger, grated
½ t Black pepper

Mix all the ingredients and put the meat to marinate. Then place the meat on the grill to reach medium rare point.
Chef’s critique: My beef was undercooked.


Grilled Beef tenderloin
1ea Beef tenderloin, 6oz
tt Salt and black pepper
A/n Blended Olive oil
A tenderloin is part of the spine meat of a cow.

In a pan put butter to melt around half an inch covering the pan, place the meat and cook until a seal is formed then turn to the other side. Add thyme to the butter for taste. Put in slightly warm oven to finish for 3 minutes.

Sautéed duck breast
1ea Duck breast, skin on
1ea Shallots, hacher
¼ C Dried cherries reconstituted in hot water
¼ C Red wine
1 C Veal stock
tt Salt and pepper
¼ # Butter cut into 1” squares (ice cold)

Prepare the duck making cuts in the skin side, season with salt and pepper. Put the duck in a pan with no oil and some water, with the skin side down. The fat of the duck will melt and turn the skin to a crispy consistency in about 20 minutes of cooking.
At high heat we place the other side of the duck only for 2 minutes and leave it in a rack to rest.

Sauce.- To the pan with the suc of the duck’s fat we add the shallots, some rosemary and the dried cherries, then we deglaze with the wine, reduce and add the stock, we reduce a little more and mount au burre with cold butter.
We serve the duck and the sauce.

Herb Roasted Potatoes
6ea Red Bliss potatoes
2ea Garlic Cloves, Hacher
1/2t Rosemary, Italian parsley and thyme, minced
a/n olive oil blend
tt salt and pepper

Cut the potatoes in quarters dry them, coat with the oil and the herbs and bake for 10 minutes.

Twice Baked Potato
2 ea russet potatoes

Garnish: Sour Cream, Butter, Chives, Bacon Lardoons, Cheddar Cheese, Salt and Pepper.

Clean Potatoes, dry and cut in halves. Remove the inside of the potato and mix with the garnish, fill the potatoes cover with cream, cheese and place in the oven to cook for 5 minutes.

BBQ Technique, contrast versus grilling
Starch Cookery:
Twice baked potato
2ea Russet potatoes, 80ct

Garnish:
Sour cream
Butter
Chives
Bacon Lardons
Cheddar cheese
Salt and Pepper

Herb Roasted Potatoes
6ea Red Bliss potatoes
2ea Garlic cloves, hacher
½ t Rosemary, Italian parsley and thyme, minced
A/n Olive oil blend
Tt Salt and pepper

Dried Cherry Sauce

Chapter 11 pages 305-312.



Broilling, Grilling and Pan Broilling.

The object of broiling is to cook but also to form a browned crust flavorful surface. The cooking time will depend of desired doneness and size of the meat.

For season meat can be salted and it will be served with a sauce to add the flavor.



Chef also went over the Cooking temperatures for Roasts, Steaks and Chops:

• Rare 120F to 125F The center is bright red, pinkish towards exterior of the item.
• Medium Rare 130F to 135F The center is very pink, slightly brown toward the exterior portion.
• Medium 140F to 145F The center is light pink outer portion is brown
• Medium Well 150F to 155F Not pink
• Well Done 160F and Above The item is no longer pink but uniformly brown throughout.

This day my flank steak was good but a little undercooked and my sirloin well done while we were looking for a medium rare instead. The duck was very good crispy and at the exact doneness. I liked that Chef enjoyed the sirloin even when it was in another temperature.

HOMEWORK DUE TODAY

Deep Frying and Pan Frying.

Deep Fry is to place food in a mesh container inside a tub with hot oil, called fryer.

Pan Fry is to use oil to heat a pan and place the food on top of the range to cook.

Procedure for Deep Frying and Pan Frying

Deep Fry.
1.- Place the oil to be used in the fryer
2.- Pre heat the fryer to reach 350F.
3.- In a mesh basket place the food to be fried and submerge into the oil.
4.- Check for the food to turn golden brown and remove.

Pan Fry
1.- In a pan put oil to cover the item and heat the pan.
2.- Prepare the item, season.
3.- Place the item in the pan to fry
4.- Check for a golden browning
5.- Flip the item to cook the other side
6.- Serve.

List 5 different meats that could be Deep Fried and 5 different meats that could be Pan fried.

Deep Fried
1.- Fish nuggets
2.- battered Sausage links
3.- Chicken nuggets
4.- battered Shrimp
5.- Squid rings

Pan Fried
1.- chicken fillets
2.- fish fillets
3.- beef fajitas
4.- pork chops