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.
This is Part 2 of How NOT to Saute. You can read Part 1 here. Mistake #7 Not having the ingredients prepped ahead of time. One of the worst things you can do when you prepare to sauté is to wait to chop your ingredients before you heat your pan. Thinking that you have plenty […]
Learn How NOT to Saute, Common Saute Mistakes & How to Avoid Them If I asked you to tell me the mental picture you have of a chef, chances are good that you aren’t going to describe a guy grilling burgers, putting a roast in the oven or drizzling truffle oil artfully on a finished […]
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
How to Grill Your Turkey on a Gas Grill
Something Different – Grilling Your Turkey I wanted to share with you a novel way we cooked our turkey one year while we were still living in Park City, Utah. We grilled it on the barbecue. Now I’m sure many of you are saying to yourselves, “RG, get real. We’ve been grilling our bird for […]
Turkey Buying and Cooking Tips With Thanksgiving right around the corner, I thought you might enjoy talking turkey including some tips on choosing a bird and how to cook it. You would think cooking a turkey is not that big a deal but looking at all the articles in the current November issues of cooking […]
Moist Thanksgiving Turkey Tips
How To Roast A Perfectly Moist Turkey A whole turkey, perfectly cooked, juicy in thigh and breast and richly caramelized all over is a thing of beauty, but it is, indeed a rare bird. Turkeys are large, they have a big hole inside them. They are thick in some places and thinner in others. They […]
