This chapter is a strange one in that it mostly discusses sautéing meat at high heat. Very little attention is paid to lower temperature sautéing, though the point was raised which I can appreciate.
Did you realize cooking bacon in a pan is considered sautéing? I hadn't given it much thought either, but it makes sense after hearing it! Some other lessons:
- The word "sauté" comes from the French word meaning "to jump"; think of those chefs you see on TV tossing veggies in a pan to stir while sautéing.
- Tough meats should not be sautéed; this method is reserved for tender meats and vegetables.
- To sauté meat, you want to heat your pan over high heat and then add the oil. Meat should be seasoned and patted dry before adding it to the pan. These two steps will help prevent the meat from sticking.
1 comment:
good tips! Wanted to add that sometimes the meat sticks b/c it is not ready to be moved- being a little more patient I realized that it generally will release from the pan with a little more cooking time (assuming you preheated the pan and then put oil in)
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