Sautéing Tips

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Sautéing is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist and sauté pans are a specific type of pan designed for sautéing.

  1. Large And Wide: A skillet or sauté pan will work for sautéing. You just need a large surface to avoid overcrowding the food. Non-stick and Stainless steel pans both works well for this cooking technique.
  2. Tender Time: Sautéing means cooking time is short; this requires tender foods. Tough meats like brisket are best cooked long and with low heat.
  3. Small Bites: Foods that are to be sautéed should be cut uniformly into bite-sized pieces. This will aid even cooking and avoid burning or toughness.
  4. Heat It Up: Warm your sauté pan over medium heat for a few minutes before adding food and increase heat as needed. With the heat that is too low, your foods will release juices and steam instead of sautéing.
  5. Oil Is Second: Get your pan hot first and then add the oil or butter, swirling to cover the pan bottom. Heat the fat for only about 10 to 30 seconds and then add the food.
  6. Strategically Stir: Tender veggies and small meat pieces should be stirred often to brown and cook properly. Thick veggies such as potatoes should be stirred less frequently to keep them tender without falling apart.
  7. Stir-Frying Or Sautéing: The cooking methods are similar as they both use fast cooking and small amounts of oils. However, stir-frying cooks food with higher heat and constant stirring.
  8. To Stick Or Not Stick:Non-stick pans are fine for sautéing if you’re not making a sauce from the pieces in the pan. Use a regular pan for making sauces.
  9. Listen For The Sizzle:When you place your meat or veggie in the pan, you should hear a distinct sizzle. If you don’t hear that sound, the pan is not hot enough.
  10. Mouthwatering Mushrooms: To make the perfect mushrooms, place 8 ounces in a large pan in a single layer. Cook for 4-5 minutes in 2 tablespoons of butter until tender and light brown.
  11. Sparkling ‘Shrooms: Mushrooms change color when stir-fried. To add flavor and help retain some of the white color, add a few drops of lemon juice before cooking.
  12. Broth Or Butter: Trying to reduce fat in your diet? Try doing a sauté using broth instead of butter or oil.
  13. No Brown Butter: When sautéing vegetables like onions, combine equal portions of olive oil and butter. This will help keep the butter from browning.

 

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