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Sautéing, Pan-Frying, and Deep-Frying

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Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Because chicken and turkey are lean, tender meats, cooking in fat is an appropriate and popular way to prepare them. The procedures for sautéing and pan-frying are explained in detail in Chapter 14. Deep-frying procedures are explained. For the stir-fried chicken recipe, it will be helpful to review the basic stir-frying procedure. Also, please note the guidelines below that apply particularly to poultry and game bird items.

Tender game birds and specialty poultry items may also be cooked by sautéing or pan-frying. For most game birds, only the breasts are usually cooked by these methods. The legs are small and have more connective tissue, so they require longer cooking. They are often braised or roasted until tender and served as garnish for the breast, either bone-in or as boneless meat.

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