Cooking Technique Sautéing

COOKING TECHNIQUE – SAUTÉING

The cooking technique known as sautéing is a high-heat cooking method used primarily with portion-sized cuts of tender meat, fish, and poultry. Predominantly a range-top cooking method, sautéed items, especially larger cuts such as chicken breasts or tournedos of beef, may need to be finished in the oven, covered or uncovered. On the stove top, all sautéed items are cooked in a preheated skillet or sauté pan.

Class attendees will learn the following:

• The essentials of sautéing
• Equipment needed
• Appropriate proteins and meat cuts
• Optional components for this technique
• Proper sequence of sautéing
• Challenges and possible pitfalls while executing
• Proper mise en place (preparation) is essential for all cooking methods.

At Watson Lake Inn, Executive Chef Peter Gebauer, AAC, WCMC, GMC shares his professional experience and knowledge in sautéing with the class attendants.

We will prepare a classic dish applying this technique and attendees will have an exclusive opportunity to sample the dish prepared by the attendants of this class.

This class is being offered frequently- subscribe to our newsletter for the latest news and classes.  To sign up for this class simply select the date you’d like and follow through our class reservation.

Sign up Today for the October 6, 2018 Cooking Class Sauteing