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So this weekend i have to make a french dinner as a project in my french class, and to prove it i'll have to take pictures of it with my digital camera, and i'll probably even posted here on TL.net. However while i was reading down my recipe and procedure i have come to a problem, and that is the word "saute"...
So for my main dish i'm cooking "coq au vin" which is basically rooster with red wine, but instead im replacing rooster with just normal chicken. As i was just reading down the procedure it says
1. in a large heavy casserole, saute the bacon strips until the fat is rendered. Pour off most of the grease and add the carrots and onions to the remaining grease and saute until the onions take on color, about 5 minutes. With a slotted spoon, remove the bacon and vegetables to a side dish.
Ok i tried looking online and it seems to me the best info i got out of it is "its often mistaken for frying"...
I'm not sure do i need to put anything in the casserole prior the putting the bacon, or do i just put the bacon on the casserole w/o anything and place it on the stove until the grease comes out? Sorry i have no experience in cooking at all so im not sure if thats what they want me to do...T_T
 
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saute is the same thing as fry. Just cook the bacon on the pan ( non stick ) until you get the fat to render away.
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On December 13 2008 11:58 renegade_zerg wrote:
saute is the same thing as fry. Just cook the bacon on the pan ( non stick ) until you get the fat to render away.
so what i don't put oil on the pan at all, just smooth pan w/o anything on it, and i place the bacon and then on top of the stove...? I know putting oil on the pan is a common way of doing it, but im not sure if oil is needed in this situatio here..
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FuDDx
United States5008 Posts
Usually with bacon you wiont need any oil the fats in the bacon will be enough.
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On December 13 2008 12:16 FuDDx wrote:
Usually with bacon you wiont need any oil the fats in the bacon will be enough.
thanks for clearing it up.
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difference between frying and sauteing is more, when you fry something(like an egg for example) you will cook one side then the other(this will usually result in browning the sides) in the case of sauteing* you are constantly moving/flipping the food, so it is being cooked, but will colour slower, and in the end draw out more flavour. In the case of the mirepoix(onions, celery and carrots) you will saute them in the bacon fat, for additional flavour. And as a general rule, since you a coq au vin is cooked via the fricassee method(cooking the chicken in a sauce) the cut of the mirepoix will have to be large enough to not fall apart or overcook in the process, or burned while sauteing or it will add a muddy or burned flavour to the dish.
If you need any other random tips or advice, let me know. Also grats on choosing a good recipe for classic french cuisine, and on something that will be slightly more expensive than some dishes 
*Sauteing is a bit more work, but a very common practice, and once you learn the hand movement you wont need a spoon to help, but just the flick of the wrist, it is also a method of cooking in which you cook the food in a pan, pot, etc... where you move the food around frequently to avoid overbrowning to draw out as much flavour as possible.
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Coq au vin is really easy to make, actually. Here's the process:
Fry some bacon in a large pot until all the fat is in the pot. Remove the bacon to a plate and eat it. You just want the bacon fat, not the salty bacon itself.
Brown some chicken thighs (skin on) in the bacon grease. Add salt and pepper. Don't cook them through. Just crisp the skin a bit. Remove to the plate.
Add a 1:1 mix of halved cremini mushrooms and peeled pearl onions to the pot. Don't use carrots. No one likes carrots, anyway. Add salt and pepper. Cook for 10 minutes or so until golden brown and lovely.
Add the chicken thighs back into the pot and cover with a 1:1 mix of chicken broth and red pinot noir.
Add whatever herbs you have on hand. Des herbes de Provence is the traditional herb mixture. It's typically a blend of thyme, lavender, rosemary, basil, sage, and whatever else the manufacturer puts in them. But if you only have thyme, that works. Bay leaves are good, too. If you have some, throw one in the pot. Fish it out before serving.
Bring to a simmer, cover, turn the heat to low, and let braise for 3 hours. Remove the lid for the final hour of cooking. Scoop out the chicken thighs, mushrooms, and pearl onions. Drizzle a bit of the cooking liquid on top of everything. Serve with garlic mashed potatoes so that you have something to sop up all that beautiful liquid with.
If you're feeling really fancy, cook the liquid on high heat for 10-20 minutes before you drizzle it on the chicken. It'll reduce and concentrate in flavor a bit.
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Canada3684 Posts
I think it's funny that you're having trouble with understanding "sautéing" for a french course.
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good recipe, even though chicken has a different texture
you might not make it right first time you do it, there's things that require practice
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United States24692 Posts
I would be so annoyed if this was my homework. Even if it is an elective class I mean god DAMMIT!
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Why would you be annoyed? You get to learn how to cook a really simple but delicious dish, and get marks for making food then eating it basically 
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EPT
