Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sautéing - Sauté comes from the French word for “jump”

    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Sautéing - Sauté comes from the French word for “jump” Empty Sautéing - Sauté comes from the French word for “jump”

    Post by Lobo Sat 30 Jan 2016, 7:09 pm

    Sautéing
    Sautéing - Sauté comes from the French word for “jump” Img42
    Sautéing

    Sauté comes from the French word for “jump” and it’s a way to cook small pieces of food by turning them quickly in a hot pan. This technique can also be used for larger pieces of food, like pork chops, that are turned only once to encourage browning.

    For best results, use a sauté pan that is heavy for its size, is sturdy and is made of a quality metal so it will heat evenly. Choose a neutral-flavored cooking oil that can withstand the medium-high to high cooking temperatures needed to achieve the deep, golden brown color that sautéing imparts to food.

    Tips for successful sautéing


    • Pat foods dry: Soak up the moisture on the foods’ surface with paper towels. A dry surface will promote browning.
    • Preheat the pan: Once the pan is hot, add the oil and heat it for a few seconds before adding the food.
    • Do not crowd: Crowding food will create steam and inhibit browning. Use a pan that is large enough to hold the ingredients in a single layer, or cook the food in batches.
    • Resist the urge to move the food: When cooking meat or poultry, don’t turn it until it is browned on the underside. If the food seems stuck to the pan, it usually means the food is not ready to be flipped.

    How to Sauté
    Sautéing - Sauté comes from the French word for “jump” Img22
    Heat the pan
    You’ll feel the heat radiating up when it’s hot enough to start cooking.

    Sautéing - Sauté comes from the French word for “jump” Img21
    Swirl in the oil
    When you see the surface of the oil shimmer, you’re good to go.

    Sautéing - Sauté comes from the French word for “jump” Img27
    Add the food
    Leave the food undisturbed for a few seconds to encourage caramelization.

    Sautéing - Sauté comes from the French word for “jump” Img23
    Stir and toss
    When you see browning, stir and toss with a wooden spoon or tongs. Repeat every few seconds to encourage even cooking.

    Sautéing - Sauté comes from the French word for “jump” Img19
    Deglaze
    If you’re making a pan sauce, add broth or wine and scrape up the delicious browned bits that stick to the pan bottom.
    Sautéing - Sauté comes from the French word for “jump” Img32 Reduce and finish
    To finish a pan sauce, vigorously simmer the liquid until it is a sauce consistency. Stir in butter or mustard to thicken the sauce.

    Adapted from Williams-Sonoma Cook Good Food (Weldon Owen, 2014).
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