Sauté

Appears in

Published 1974

About

To sauté means to cook in just enough hot fat to keep the food from sticking. Foods sautéed should be tender, quick-cooking foods. A thin steak will turn out better than a 1-inch steak.

Food cooked in fat should never be tightly covered during cooking since the steam would destroy the crisp coating and cause the food to be steamed.

Have the skillet large enough to give the food room to breathe. There should be space around every piece of food so the sides of the food brown.

Coatings stick to the pan and not to the foods when:

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Methods of Cooking

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