Although the term "French cooking techniques" is widely known, many people do not know what they really are.
As a collaborative project between the Kyoto French Cooking Society and Ryori Oukoku, we are bringing you the first in our "French Cooking Basic Techniques Verification Course," which will unravel the true meaning of French cooking techniques!
This time, the theme will be "sautéing."
A cooking channel run by Cooking Kingdom where you can learn the knowledge and tips to make delicious food from professional chefs.
★Chapters
0:00 Opening
0:27 Intention of the project
1:19 Tools needed for sauteing
3:26 Practical skills using abalone
9:25 Finished plating
9:57 Summary of the definition of sauteing
11:25 Notice from the Kyoto French Cuisine Research Society
12:26 Store information
■Amounts
Sauteed abalone with parsley and tomato flavor
1 abalone (140~150g)
100g tomatoes
4 spinach leaves
15g parsley butter
Butter for sauteing (as needed)
Olive oil
Kombu dashi (as needed)
Salt and pepper
Prepare the abalone and remove the liver. Cut into 5mm thick pieces.
Heat a frying pan and add butter.
When the aroma comes out, place the abalone and heat.
Add the kelp stock, deglaze and coat the abalone.
Add the combined butter, mix with the abalone, add the tomatoes and mix well, then acézone.
Place the spinach beursalé in the center and pour the abalone sauce over it.
★How to make parsley butter★
｜200g unsalted butter
｜40g parsley
｜12g garlic
｜12g shallots
｜10g celery
｜10g hazelnuts (roasted)
｜1 teaspoon salt
｜1 slice of bread (thinly sliced)
Bring the unsalted butter to room temperature and make it into a soft pomade.
Chop the parsley, garlic, shallots, celery and hazelnuts into small pieces.
Add the unsalted butter that has been softened to room temperature and everything except the bread in a bowl and mix until well combined.
Place the bourguignon butter on a sheet of plastic wrap and roll it up nicely into a sausage shape.
Place in the fridge and let rest.
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https://youtu.be/ar50sQ-zccI
https://youtu.be/HnGibSK3lKY
https://youtu.be/_f59ArVmOCU
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#French #Saute #Cooking technique