How To Saute-Easy Steps
To "saute" means to cook meat quickly in a hot pan with some amount of fat. Properly done, your meat will remain moist and tender.
Sauteing is appropriate for a piece of meat that is 1/4 to 1/2 inch thick -- any thicker and you will need to cover the pan for a while to let it cook longer.
You can pound a chicken breast or other portion of meat to this desired thickness.
How to saute in 3 simple steps:
1. Dry the food.
The food needs to be dry in order to get a nice brown. Pat the meat dry with paper towels before placing in a hot pan. You may also dredge the meat in flour, bread or cracker crumbs, or other seasoning after drying and before cooking.
2. Heat the pan.
The pan must be very hot in order to saute nicely. Place your pan over high heat, add butter or oil, or a combination of both. Wait until your butter or oil is almost smoking, but don't let it burn. Watch it carefully. Add the meat pieces when your pan is very hot.
3. Don't crowd the pan.
Be sure there is space between the meat pieces -- at least 1/4 inch. If meat pieces are too close, they will steam instead of brown. You may need to saute in a few batches. Brown meat nicely on both sides until done.
Happy Cooking
-Anurag Singh Thakur
To "saute" means to cook meat quickly in a hot pan with some amount of fat. Properly done, your meat will remain moist and tender.
Sauteing is appropriate for a piece of meat that is 1/4 to 1/2 inch thick -- any thicker and you will need to cover the pan for a while to let it cook longer.
You can pound a chicken breast or other portion of meat to this desired thickness.
How to saute in 3 simple steps:
1. Dry the food.
The food needs to be dry in order to get a nice brown. Pat the meat dry with paper towels before placing in a hot pan. You may also dredge the meat in flour, bread or cracker crumbs, or other seasoning after drying and before cooking.
2. Heat the pan.
The pan must be very hot in order to saute nicely. Place your pan over high heat, add butter or oil, or a combination of both. Wait until your butter or oil is almost smoking, but don't let it burn. Watch it carefully. Add the meat pieces when your pan is very hot.
3. Don't crowd the pan.
Be sure there is space between the meat pieces -- at least 1/4 inch. If meat pieces are too close, they will steam instead of brown. You may need to saute in a few batches. Brown meat nicely on both sides until done.
Happy Cooking
-Anurag Singh Thakur
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