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[ 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.