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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?