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The Sauter en Ragoût Process
Appears in
Published 2010
- Prepare the product by cutting it into small pieces.
- Sear the meat until nicely colored.
- Sprinkle with flour and allow to roast in the oven (singer), then stir.
- Add the garniture aromatique sautéed with some color.
- Deglaze, reduce, then add white or brown stock to just cover (mouiller).
- Cover and seal (later) if needed, place in the oven to cook.
- Separate the product from the cooking liquid (décanter).
- Finish the sauce.
- Add pieces back into the sauce, not to cook, but to bring back to temperature.