Sauteing

For a Successful Saute

Sauteing. It may sound simple, or maybe you've never even really thought about it before. But I've been thinking there must be more to a successful saute than just dropping meat or fish into a pan and hoping for the best. Here's a great tip I came across to help you get it just right!

Dry the food. If the food is damp it will steam rather than brown. Pat it dry in paper towels, or in some cases season it and dredge in flour before cooking.

Heat the pan. Set the pan over high heat, add the butter or oil, and wait until the butter foam is beginning to subside, or until your fat or oil is almost smoking. Then, and only then, add the food. If it is not really hot, the food will not brown.

Don't crowd the pan. Be sure there is a little space between pieces of food--about 1/4 inch. If the pieces are crowded together, they will steam rather than brown. Don't fall in the trap of adding too much to your pan. Saute in 2 or even 3 batches if necessary, or you'll be sorry.

The frying pan. Get yourself a good solid pan, one that will just hold your food and is neither too big nor too small. I am wedded to my trusty all-purpose professional-weight Wearever aluminum non-stick with its 10-inch diamter, 8-inch bottom, and long handle. I also have the smaller size, 6 inches across, and the larger, 12-inch pan. Note: this is not a fancy "gourmet" type pan, and you'll most often find it in a hardware store.

And....voila! You're now an expert saute-er! Mary

Source: "Julia's Kitchen Wisdom: Essential Techniques and Recipes From a Lifetime of Cooking", Julia Child, published by Alfred A. Knopf, 2000.