Sautéing

Sauteed Yellow Squash

Sautéing can easily become a staple in your home today if it isn’t already. The technique is pretty easy. And best of all it doesn’t require much oil. In American cooking, stir-fry is another term for sautéing. They’re technically different, but we like to ignore that. The foods that are best to sauté are small and uniformly cut. This is to allow even cooking. And there is only enough oil used to barely cover the bottom of the pan.

Here is the step by step guide to sautéing food.

  1. Prepare all foods to be cooked. Cut them into uniform, bite sized pieces.
  2. Add the cooking oil only after the pan is hot. Olive oil isn’t a great choice for this because it smokes and burns at low temperatures. Use vegetable or canola oil for this.
  3. Add the aromatics and toss for 30 seconds. The aromatics are the smell good add-ons. This includes onions, celery, garlic, and ginger just to name a few.
  4. Add firm vegetables or meats and toss until half-cooked.. Then add quick cooking or high moisture ingredients like zucchini or tomato. Toss for another 30 seconds to a minute.
  5. Add final flavors. This is where you add lime or lemon juice or vinegar. If vegetables are still to firm, cover them to allow them to steam.
  6. Top with herbs and spices or nuts.

 

There you have it. A super simple approach to sautéing. You can sauté almost any vegetable or meat. Just remember to follow these steps to get the perfect sauté.

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