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Transcript

Saute

By: Claude Ridley

General Directions

Saute/Sauteing is to cook food quickly in a minimal amount of fat over relatively high heat. Once the pan is hot, add the fat (2 to 3 teaspoons), and swirl to coat the bottom of the pan. When sautéing tender vegetables and bite-sized pieces of meat, stir frequently (but not constantly) to promote even browning and cooking. Go in a downward position, then flip back towards yourself. Then repeat the last two-steps until fully cooked.

Equipment

Saute Pan & Spoon

Equipment

Food Examples

Fish

Meat Strips

Vegetables

Advantages & Disadvantages

Disadvantages

-Heat too low, food will end up releasing liquid or steam rather than sauteing.

- If you don’t add butter/oil it will stick to the saute pan.

Advantages

- Cooks very fast when you add fats( Butter/Oil ).

-Sauteing browns the food's surface as it cooks and develops flavors and aromas.

Advantages & Disadvantages

How would you know when the saute pan is hot enough?

How much fat (butter/oil) do you need?

Questions

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