![]() Make sure food is dry before putting into pan.Continue to heat until the oil is shimmering or looks rippled but not smoking.Since you are cooking over a relatively high heat, you want to use a fat with a high smoke point. Add just enough oil to coat the bottom and swirl for even distribution.Use a pan with short sides and one that is wider than it is tall and preferably with sloped sides rather than straight. ![]() It is also how we brown aromatics (onion, garlic) that are then going to be used to make a soup or stew. It is an ideal method for foods that only need brief cooking, such as tender vegetables, steaks, and chicken breast. Since the word “sauté” comes from the French verb “sauter” meaning “to jump”, this is a type of cooking where you are stirring or tossing the food in the pan and cooking it quickly. In this method, you cook food quickly in a small amount of oil (or other fat) in a skillet or sauté pan over a relatively high heat. One of the most commonly used dry heat cooking methods is sautéing. ![]()
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