Sautéing
As Chef Angus explains, Sauté means "to jump" and describes a cooking method in which a piece of tender meat is placed into a hot pan with a cooking medium. He explains it as a drier, faster, more sophisticated method of cooking.
Proper sautéing technique is illustrated first through the preparation of a dish comprised of filet mignon in clarified butter. The resulting dish is a mignon of Beérigeux. Also addressed is the selection of a good cooking medium, and the important reasons behind the decision.
Next on the menu is breaded shrimp in clarified butter, illustrating the special concerns in sautéing seafood. Chef Angus explains the vicious nature of éing, and the need to have a good eye and excellent timing so that the dish is not overcooked. Later exampleséing work with whitefish fillets and chicken.
Chef Angus also sautés vegetables in whole butter to illustrate Ratatouille. Combining onions, roasted garlic, eggplant, zucchini, and finally some tomato Coné, Chef Campbell emphasizes the importance of a hot pan and demonstrates the proper technique éing vegetables.
Closing the episode, Chef Angus demonstrates the commonly-misunderstood technique of shallow frying. The special safety concerns of shallow frying are also explained, along with the proper temperature and timing.