Sauteing is a pretty basic cooking method. What's great about sauteing is that it cooks food quickly. It's a wonderful option for people who have busy weeknights, but still want to get a great meal on the table. Here are some tips to help you master sauteing:
- Equipment: You'll need a skillet or saute pan. The large surface area will help cook more food without overcrowding the pan.
- What to saute: Start with food that is naturally tender, such as beef tenderloin, fish fillets, chicken breasts, sugar snap peas, bell peppers, and asparagus.
- Size: Size does matter when it comes to sauteing. Cut all your veggies and all your meat into equal sizes so that they will cook uniformly and be done at the same time. Prep your ingredients before you heat up the pan.
- Heat: Make sure you warm the skillet over medium-high heat for a few minutes. It needs to be very hot in order to cook the food properly.
- Add fat: You'll need fat, such as butter, oil, or bacon drippings, to coat the food and prevent it from sticking to the pan. Add fat after the pan has been heated.
- Don't overcrowd: It's important that only one layer of food is cooking at a time. Leave half an inch between meat while it cooks, so steam will escape properly.
- Stirring: When sauteing tender veggies and bite-sized pieces of meat, stir often to promote even cooking. Large cuts of meat should only be flipped once.