2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In practice, sautéing is cooking at a very high temperature with a very small amount of fat.
Among other things, this technology is quite fast.
The products are cut into pieces, and to make it even faster, into strips. When the food is prepared sauteed, it turns slightly red and thus preserves its fragility, and due to the rapid heat treatment, the taste of the product is preserved.
It differs from frying in that more fat is used in frying products and the product takes longer to prepare. In addition, it "turns" in the pan only twice.
When cooking sauteed vegetables or meat, the products are rotated several times. A suitable sautéing dish is a deep pan with high walls or the so-called wok.
An important detail is that non-stick pans are not suitable for sautéing, as they will not allow the product to caramelize or turn red. Heat the pan very well before adding the products. Use 1-2 tablespoons of fat.
To saute vegetables, you have previously washed, dried and only then cut into pieces or strips (not very thin). You can saute all kinds of vegetables - potatoes, carrots, zucchini, peppers, mushrooms and more.
Remember - your vegetables should not be wet, because the next step is to heat 2 tablespoons of oil very well and only then add the vegetables, and as you know water and oil are not the best combination.
Stir several times and remove when you notice that the vegetables are red. Depending on what vegetables you use, you can add spices such as dill or parsley while they are still in the pan or sprinkle them with fresh seasoning when serving.
Do not overdo the amount of vegetables you put in the pan, they should all turn red, not suffocate due to lack of space.
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