When I think of restaurant chefs cooking in a kitchen, I think of them sautéing: working a pan to make the food flip and jump so that it sizzles and cooks evenly in the sauté pan. Small pieces of meat and/or vegetables, well seasoned and cooked quickly in a sizzling pan, can be a dish all on its own or a flavorful layer in a more elaborate cooking technique. While you and I might not have that pan action down, making a great sauté is well within a home cook’s abilities.
How to Saute Like a Professional Chef Probably the most important technique I can share with you is how to sauté properly. When you learn how to saute, you can prepare hundreds of meals with this technique. What Is Saute? Saute in French means “to jump” and can be a method of cooking or a […]
How To Saute Cooking Video One of the most important cooking techniques you can learn is how to saute properly. Once you learn how to saute, you can prepare hundreds of recipes by substituting ingredients. For example, learn how to saute onions and your can saute most vegetables. Learn how to saute a piece of […]
How Much Heat Should I Use When Sauteing? I recently received an email from a reader asking about the type of heat to use when sauteing. They wanted to know if I use medium, medium-high, or high heat. They also wanted to know about the heat of the pan and the fat you cook with. […]
A Saute Cooking Primer Into The Frying Pan By Contributing Writer Mark R. Vogel Sautéing is cooking food in a small amount of fat over high heat. A sauté pan, (a.k.a. skillet or frying pan), with straight sides is known as a sautoir, and with sloping sides, a sauteuse. A high quality sauté pan is […]
What’s The Difference Between Saute, Pan Fry and Stir Fry There was an interesting discussion over at The Reluctant Gourmet Cooking Community a while back regarding the difference, if any, between pan frying and sautéing. The two techniques are similar in that they are both dry heat cooking methods in which foods are cooked over […]
How to Keep Chicken Breasts From Burning When Frying I received an email from Jason who tried my recipe for Sautéed Chicken with Garlic and Shallots and was having some problems. He said, “the chicken breasts are taking nearly twice as long to cook through! I’m following the recipe exactly, using a fairly thick pan […]
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More
What is Demi Glace? I am a huge fan of demi-glace for preparing classic sauces like mushroom or peppercorn sauce but I have to warn you, it is a huge process to make classic demi glace at home. It is not for the faint of heart but well worth the effort – at least once. […]
Penne Pasta with Roasted Tomatoes and Fresh Mozzarella
How to Make a Delicious Pasta Meal with Roasted Tomatoes & Fresh Mozzarella In our house we typically have a weekly “What’s On Hand” meal where my wife and I find ingredients in the refrigerator and pantry that need to be used sooner than later and prepare a pasta dish, stir-fry or Mexican fajita. This […]
Pan Roasting—the Chef’s Secret Cooking Technique One of my favorite cooking techniques not talked about in most cookbooks If I could teach you just one chef’s technique that will help you save time in the kitchen and deliver a thick cut of meat to the table with a perfect sear and juicy medium-rare throughout, it […]
