The science of saute. This means to brown food fast over medium high heat in a shallow pan using a small amount of fat. The root word of saute is "sauter." The word comes from the French word "sauter," which means "to jump."
The Science of Saute
- Cast-Iron Pans
- High smoking point oil or clarified butter
- Your favorite food. Vegetables, Proteins and fish.
- Prepare food. Chop food into equal bite size pieces. This ensures even cooking.
- Preheat pan on medium high for 5 to 10 minutes. This heats cold spots.
- Take proteins from refrigerator 1/2 hour before cooking. Cold protein won't sear and it lowers temperature of pan. to hit a hot pan.
- Cook with fat in pan. Clarified butter or a high smoking point oil.
- Add your food. Don't overcrowd because food won't cook right.
- Fold ingredients or shake the pan to make the food jump. This prevents sticking. Remember, never press down on the food.
- Cook vegetables al-dente. Five to 7 minutes. Refer to your recipes for cooking times.
- Taste food often. Season well. Almost always in the beginning.
- Remove food from pan. Let proteins rest.
- Remember to always cook with a pan equal to the proportion of food.
Tips: Sauteed onions blend better into soups . Onions do not combine well, especially acid foods unless they are sauteed first.
I recommend every kitchen be stocked with cast-Iron pans.