SCS 6| Sautéing, Searing & Pan Roasting

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In this episode of The Stella Culinary School Podcast, we start a three part series on basic cooking technique. Discussed today; sautéing, searing and pan roasting.

Links For This Episode

Check out Stephen Budiansky's article, Math Lessons For Locavores, or you can follow him on his personal blog, LiberalCurmudgeon.com.

Further Information

 

For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes.

 

2 comments

teixeirat
Hi Jacob, 

Just a reminder - you mention on the audio cast that you would post the sauteing technique video.

Tulio
GreenBake
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Joined: 05/15/2011
Stella Stars: 3830
On the myth, “Sear the meat to seal in the juices,” I found a reference to this in the Kindle version of On Food and Cooking by Harold McGee. He mentions that this myth was disproven in the 1800’s. Location 4395 of 27600 (15%) if you have the Kindle version.

I’m curious to know if this is still being taught by any (big-name or not) culinary school. Anyone know the answer to this one?
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