访谈录 2010-04-02&04-05 你真的认为你会用煎锅么

Hi, I’m Bianca Henry, today’s show food stylist. Welcome to today’s cooking school. Today we are gonna show you a series of pan techniques. You’ve probably heard these terms before: saute, sear, pan fry, deep fry. Maybe you think they are all a little bit alike. No, they are not. There are subtle little differences between them and we are gonna show you what those are right now.

For any kind of oil cooking such as a saute and a sear, you wanna start with pre-heated oil in a hot pan. We got it a little bit of oil in there and that wavy 1 surface will tell you it’s ready to go. We are adding some sliced onions and peppers, gonna keep the food moving and this is called saute. The food is gonna cook quickly, thoroughly 2 without getting much shape and that’s what you wanna do for that.

Now, alternately, searing involves food in the pan that does not get stirred, does not get moved around. We are sauting a little few scallops here. Once again the pan is hot, the oil is wavy. We are gonna add our scallops and let them sit in one place undisturbed for about two or three minutes while the underside gets nice and crispy coating. And look at the scallops from that plate, that’s what we are aiming for right there. And I promise you, you leave the food alone and this is gonna look like that.

Now moving down the line, we are gonna be doing some pan frying here. You can see there’s a lot more oil in this pan. You get about half an inch of oil in it. We are going to be sort of half frying our food, first on one side then on the other. We are using croquettes that have a crumb 3 coating. When you're pan frying food such as fried chicken, croquettes, anything of that nature you want to have a little bit of crumb coating whether it’s bread crumbs 4, crush cereal such as cornflakes and rice crispies and you wanna gently lower it into the oil. And you get that immediate 5 sizzle, which is what you want. Once again you gonna let it sit, let the underside get crispy. Let the inside get cooked then we’ll turn them over. Let them cook for another two or three minutes on the other side. And there we have our chicken croquettes completely finished, ready to eat.

Alright moving on to deep frying, everybody knows what deep frying is. You had donuts. You had French fries. Those are deep frying foods. We are gonna be doing vegetable tempura. The main thing about deep frying is you need a thermometer. You don’t need it for any of the others, but you do need it for deep frying. We’ve got a lot of oil in this pan about three inches worth. We wanna the food float freely in the oil and you need to control the temperature of the oil so the food does not get soggy. We’ve got it between 340 and 360. That’s about the constant temperature you wanna keep it in. Gonna dip the food and a little tempura butter. Very gently lower it into the oil you are gonna see the oil start to sizzle, which is a good sign. The food will float to the bottom then quickly to the top and once it gets golden brown, you are ready to take it out. So there you go four pan techniques. You’ve got these pans at home you probably don’t have these techniques and don’t even know it.

Thanks for watching cooking school. I’m Bianca Henry.