Stella Culinary School Podcast Episode 6 | Sauteing, Searing, Pan Roasting

SCS 006| Sautéing, Searing & Pan Roasting

In this episode, we start our three part series on cooking techniques. You'll learn the basic concepts behind sauting, searing, and pan roasting, and the ingredients these techniques are best suited.

Understanding all the major cooking techniques and when to use them is a major step towards becoming a more proficient and creative cook. As we talk about the various cooking techniques available to you, try to start thinking of them as tools that you can use to transform ingredients and express yourself creatively.

As the old saying goes, "when all you have is a hammer, everything starts to look like a nail."

Many cooks are only comfortable with a handful of techniques which they use over and over. When you're done listening to this three part series on cooking techniques, you'll understand which tools are best for the job at hand, making you a more proficient cook.


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There are 3 Comments

teixeirat's picture

Hi Jacob, 

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


GreenBake's picture

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?

karlito's picture

I have done the thigh, breast, and steak searing the last few nights, and I have some feedback.

- My electric stove's 'high' (10) is way too hot for this.  8 made the airline breasts completely black, 7 still was on the black side, and 6.5 was about right for the thighs - they were golden with a brownish edge ring.  7 was putting my clarified butter at 420F according to my thermapen.  Is that too hot?  [Side note: even though the breasts were almost completely black, they didn't stick and were actually good tasting....whew!]

- Is searing and sauteeing supposed to make your kitchen walls/ceiling/eye glasses a smoky/steamy/greasy mess when done right?  I'm using my own clarified butter.   How do home chefs deal with this cleanup? Even if the oil doesn't smoke, what about the meat or onions?  My microwave vent just blows more oily gunk up the walls.

- Does it matter what temp the protein is before it hits the pan?  I guess it would oven cook better if it was warmer to start.  But maybe restaurants have to grab it from the fridge on demand?

Lastly, thank you so much for the wonderful site.  I approach food more from a health and efficiency point of view, but still love to learn new things (like how restaurants brine chicken breasts with sugar to make them palatable :-)