Tuesday, August 31, 2010
From My Kitchen Table to Yours
Each Tuesday I will post a Cooking Tip "From my Kitchen Table to Yours"..... I am not a Trained Professional Chef by any means I just love to cook and have learned a lot by trial & error..... Let me know if there is something you would like to know about and I will try to help you out by posting it in a future class... Put on your favorite apron, Pull up a chair, pour yourself a cuppa.. and relax, Enjoy the class....
Let's start with "Choosing Saute' Success "
*Cooking Light Magazine
Pick your pan: Be sure to choose a good quality, heavy skillet( known as a saute' pan)
Thin pans do not conduct heat as evenly, Creating hot spots where food burns. For the best Browning use a regular stainless steel or cast Iron pan. You just can't get non-stick pans as hot and they don't brown food as well.
1. Heat it up
Place the dry pan over medium high heat until its thoroughly heated.
2. Add the Heat
Swirl just enough oil, fat in the preheated pan to coat the surface. This assures the food will take on a nice golden color and helps prevent it from sticking. Oils like olive or canola have a high smoke point and are ideal for this application, but you can also use a mixture of oil and butter to add more flavor.
3. Saute Away
Add the ingredients to the pan, be sure you don't over crowd it. It is good to have a couple different size pans on hand, as over crowding traps steam in the pan, making it difficult to acheive the desired browned food. A smaller 8-10 in pan works well for saute'ing vegetable side dishes, while a larger 12 in pan is ideal for meats and other entrees.
You can work in batches if needed. Foods brown & cook quickly but don't stir them often, You want all surfaces of the food to remain in contact with the pan until they brown nicely.
Now you Give it a try!