[ Silence ]
>> This video is to demonstrate how to saute and then we're going to show you deglazing.
For this example we're going to use chicken breast.
We're going to season the chicken breast with a little salt and pepper, start getting our
pan hot.
[Background noise] You always start with the side that you're going to present on the plate,
so in this case let me start with this side of the chicken, and the flour, and salt and
pepper.
Since chicken doesn't brown, very well by itself, we put a little flour on it.
[ Noise ]
>> Shake off the extra.
[Background noise] The pan should be getting warm now, so I'm going to take them out.
I'll clarify a little better, you could use olive -- pure olive oil or olive oil with
a little butter.
[ Noise ]
>> You can see how it's smoking, that's what you want when you saute, shake off the excess
flour, and you put it into the pan away from you.
Very important so it doesn't burn you when you go to put it in.
When you saute you want to have enough room in the pan that it isn't crowded, [background
noise] because then all the moisture comes out of the food and it will foil as opposed
to saute; and if you have too much room it's more likely to scorch.
So I'm going to lower my heat a little bit so it'll cook through.
[ Noise ]
>> And saute is high heat cooking with a small amount of fat.
If you want to let it sit in the pan for a minute before you try to move it around so
that the proteins get a chance to coagulate for them to stick.
[ Chicken cooking ]
>> Put a little bit more fat in it.
[Background noise] They're starting to brown nicely on the one side.
[ Chicken cooking ]
>> And so nice and gold, then you turn them over cook the other side.
And you can see on the bottom of the pan there's little bit bits of stuck-on chicken and flour
and so forth, and that's called "fond."
The fond creates your sauce.
It's a base of a lot of different dishes.
It gives good flavor to your items.
[Background noise] The chicken is pretty much done.
You can feel that it feels firm to the touch, so at this point we're going to remove it
from the pan, place it on a clean cutting board and we're going to now deglaze.
You can deglaze with any cold liquid.
What we're going to deglaze with is some fennel port, some nice dry port.
Since we're using alcohol you want to be careful in case it flames.
[ Noise ]
>> And I'm going to add some chalets, and some parsley, and some fresh thymes.
[Background noise] And you can see the port reduces down, [background noise] and you can
pick up all that nice little brown stuff that's stuck to the pan, and that gives you some
great flavor.
And since we're using port I'm going to let it reduce all the way down until it's almost
dry, so it's going to take up all that nice flavor and really concentrate it.
And now to finish this, what I can do is add some chicken stock or a little cream, introduce
it.
But instead I'm going to add a couple ounces of cold butter and I'm going to monte au beurre,
which is simply melt the butter, forming an emulsion.
[ Noise ]
Stirring and twirling the pan.
[ Noise ]
>> And place a little on the -- on the plate...
[ Noise ]
>> ...slice my chicken.
[ Noise ]
>> Oops!
[ Noise ]
>> We're ready to eat.