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Transcript

Mastering Culinary Techniques: Blanching, Pan Searing, Roasting, and Braising

Roasting

Blanching

Daisy Chavez

Period 8

Blanching

Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture. In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin looses.

Pan searing

Pan

Searing

Pan-searing uses high heat to seal in juices by forming a delicious crust. The key to pan-searing is making sure the pan is hot enough. To test a pan for readiness, sprinkle a drop of water onto the pan; the water should sizzle or jump around. Remove the pan from the heat, and add a small amount of butter or oil to lightly coat the surface. The butter or oil should be heated through, but should not burn. Add the food to be pan-seared; do not move it until a crust has formed. Use a spatula to turn the food; be sure not to tear the crust.

Roasting

Roasting is a cooking method that uses dry heat. Hot air envelops the food, cooking it evenly on all sides with temperatures of at least 300F from an open flame, oven, or other heat source. For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat. Cook all sides evenly. ​

A low temperature oven, 200 to 320F is best when cooking with large cuts of meat, turkey and whole chickens. This is called slow roasting, the benefit of slow roasting an item is less moisture loss and a more tender product. At true roasting temperatures it is 350F or more.​

Braising

Braising is a combination-cooking method that starts with pan searing followed by slow cooking in a liquid—usually in a Dutch oven or a slow cooker—until ingredients become tender. A successful braise transforms both the ingredient being cooked and the cooking liquid itself into something harmonious.

Braising

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