1. Cut food items the same size to ensure
even cooking.
2. Preheat pan over medium to medium-high
heat or as specified in the recipe and/or the directions that
came with your pan. Check manufacturer's directions for recommended
heats to use with your pans. For example, one brand recommends
not going above medium heat; higher heats may cause discoloration
of this brand of pan.
3. Add a small amount of oil to your hot pan.
Choose oil with a high smoke point - for example, canola, corn,
safflower, soybean or peanut oil. (NOTE: Peanut oil can be a
concern if family members or guests have peanut allergies.)
4. Rippling should be visible on the surface
when the oil is hot.
5. If you want a food such as meat to brown,
pat it dry -- if needed -- with a paper towel.
6. Leave some space -- about an inch -- between
pieces of food. If you leave too much space, the oil may burn.
If you leave too little space, as moisture comes out of food,
the temperature of the pan drops, moisture is trapped and the
food is steamed rather than browned.
7. Food should release easily from the pan
when it has browned enough.
8. Choose pan size accordingly -- an 8- to
10-inch pan may be sufficient when cooking for one or two. A
12-inch pan may be needed when cooking for more or cooking larger
amounts.
9. If a deep, rich brown color is desired
for meat, a regular pan rather than a nonstick pan, may work
better.
10. If you need to sauté food in batches,
keep food warm by holding it -- uncovered -- in a 200°F
oven.
For complete Sautéing Tips,
purchase:
The Chef Who Died Sautéing
By Honora Finkelstein, Susan Smily
Hilliard & Harris Publishers (April 1, 2006)
$16.95 Paperback
ISBN-10: 1591331609
