Layered with prosciutto, sage and melted cambozola, this tender chicken dish is finished in a sexy sauce.
|Comments: 69||Views: 66905||Success: 95%|
If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
To understand how a metal pan (stainless-steel or copper) heats to the proper temperature, conduct the water test. Place the pan over medium to medium-high heat and as it gradually heats, add about 1/8 teaspoon of water every 15-seconds (wiping out the pan with a paper towel after each test). Keep testing until you achieve a single, mercury ball-like indicator (or one main mercury ball).
Slice a couple of skinless chicken breasts into medallions as we do in Step 1 of the Chicken Saltimbocca (recipe below). Season them with salt and pepper and heat your pan again. Conduct the water test and once the pan is hot enough add the oil. Look for the oil to shimmer and tilt the pan to ensure that the oil forms “legs”. Then, once you see the first wisp of smoke, add a few pieces of chicken to the pan, remembering not to overcrowd it. Reduce the temperature slightly once the chicken is added. Let the chicken sit for a minute or so and then shake the pan to see if it releases. Once golden, turn the chicken over and cook through. Make sure to listen for the proper sizzle and adjust the heat accordingly. Let the chicken rest before eating. Eat it plain or add it to a salad or sandwich.
Try pan frying a few of the Rouxbe recipes below to put your new skills to work.
In partnership with:
Northwest Culinary Academy of Vancouver