What does Sauté means...in cooking?!
this is the part of the recipe that I have doubt :
Sauté the chopped vegetables for 3-4 minutesWww@FoodAQ@Com
Sauté the chopped vegetables for 3-4 minutesWww@FoodAQ@Com
Answers:
The best way to saute is to use a small nob of butter and a dash of olive oil ( the addition of olive oil is to prevent the butter from burning) !. get the pan hot then add the oil first then the butter!. you want the veg to sizzle as its added but you dont want to burn them so use a medium to high heat!. cover the vegetables and shake every minute!. you will have wonderfull flavour!. good luck!.
im a chef!. trust me!.Www@FoodAQ@Com
im a chef!. trust me!.Www@FoodAQ@Com
Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat!. Unlike pan-searing, sautés are often finished with a sauce made from the pan's residual fond!.
To sauté, a hot pan is required, large enough to hold all of the food in one layer!. A sauté pan is ideal for sautéing; it has a wide flat base and low sides, to maximize the surface area available for heating!. The low sides allow quick evaporation and escape of steam!. The sides of a sauté pan are rounded, and flare outward, to allow quick turning of ingredients without a spatula, simply using pan movement to turn ingredients!. Many people mistake a low, straight-sided pan for a sauté pan!. Cookware manufacturers do not help; many mislabel what is essentially a low-sided saucepan as a sauté pan!. The photo used in this article, for example, shows a low-sided saucepan, not a sauté pan!. Only enough fat to lightly coat the bottom of the pan is needed for sautéing!. Using too much fat will cause the sauté to fry rather than to slide!. The food is spread across the hot fat in the pan, and left to brown, turning or tossing occasionally for even cooking!. When sautéing meat, a fork should not be used for turning as it will pierce the meat and let the juices escape, which will dry the meat!. Tossing or stirring the items in the pan by shaking the pan too often can cause the pan to cool faster, and make the sauté take longer!.Www@FoodAQ@Com
To sauté, a hot pan is required, large enough to hold all of the food in one layer!. A sauté pan is ideal for sautéing; it has a wide flat base and low sides, to maximize the surface area available for heating!. The low sides allow quick evaporation and escape of steam!. The sides of a sauté pan are rounded, and flare outward, to allow quick turning of ingredients without a spatula, simply using pan movement to turn ingredients!. Many people mistake a low, straight-sided pan for a sauté pan!. Cookware manufacturers do not help; many mislabel what is essentially a low-sided saucepan as a sauté pan!. The photo used in this article, for example, shows a low-sided saucepan, not a sauté pan!. Only enough fat to lightly coat the bottom of the pan is needed for sautéing!. Using too much fat will cause the sauté to fry rather than to slide!. The food is spread across the hot fat in the pan, and left to brown, turning or tossing occasionally for even cooking!. When sautéing meat, a fork should not be used for turning as it will pierce the meat and let the juices escape, which will dry the meat!. Tossing or stirring the items in the pan by shaking the pan too often can cause the pan to cool faster, and make the sauté take longer!.Www@FoodAQ@Com
to cook quickly in a small amount of fat!.!.heat your pan first,then add your fat!.!.don,t crowd your pan and be sure to use a fairly high heat!.wouldn,t recommend butter for this,unless its clarified!.!.ya! but even still no!veg,olive,grapeseed oils are fine!.peanut oil has a higher smoke point than all commercial oils!.!.Www@FoodAQ@Com
1!. cooked or browned in a pan containing a small quantity of butter, oil, or other fat!.
–verb (used with object)
2!. to cook in a small amount of fat; pan-fry!.
3!. To fry lightly in fat in a shallow open pan!.
---Www@FoodAQ@Com
–verb (used with object)
2!. to cook in a small amount of fat; pan-fry!.
3!. To fry lightly in fat in a shallow open pan!.
---Www@FoodAQ@Com
Sauté – To cook over high heat in a small amount of fat in a sauté pan or skillet!.
the link below has like every cooking term from a-zWww@FoodAQ@Com
the link below has like every cooking term from a-zWww@FoodAQ@Com