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sautéing
vs. frying
Sautéing happens in a skillet or pan on the stove by heating a small amount of oil over medium-high heat. Frying is a blanket term that includes deep-frying, shallow-frying, oven-frying and
stir-frying.
basics
Sauté
Quickly cook or brown food with this high-heat method that requires little
oil or fat.
tips for Sautéing
Stainless steel sauté pans, aluminum frying pans and cast-iron skillets all distribute heat evenly.
choose the right pan
The pan is hot enough for cooking when a few drops of water sizzle and steam.
check the temp
Lightly coat the pan with oil. If food begins to stick to the pan, add more oil.
use less oil
To brown food evenly, cook it in a single layer.
give food room to cook
Skip the slicing step of sautéing with a convenient package of Short Cuts veggies.
slice food
Step 1:
Sautéing relies on very quick cooking. To ensure even cooking, cut food into small, thin, uniform pieces and bring food to room temperature.
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HOW TO
EASY STEPS
Step 2:
ADD FAT
Heat the pan on the stove over medium-high heat. Lightly coat the sauté pan with 2 to 3 tsp. of oil like canola oil; heat until oil shimmers.
Step 3:
COOK
Add ingredients and stir or toss to coat with oil. Reduce heat to medium and cook until veggies are crisp-tender, chicken reaches 165°F and beef 165°F.
Quickly cook or brown food with this high-heat method
that requires little oil
or fat.
Sautéing happens in a skillet or pan on the stove by heating a small amount of oil over medium-high heat. Frying is a blanket term that includes deep-frying,
shallow-frying, oven-frying and stir-frying.