How to Fry and Sauté Like a Professional Chef

A few simple tips can have you preparing meals that will earn rave reviews from family and friends. Choosing a healthy oil such as Carotino Red Palm and Canola oil gives you several distinct advantages. It’s free of cholesterol and trans fat while high in natural Pro-Vitamin A & E, antioxidants, and Omega 3 & 6 essential fatty acids. This oil’s rich texture also allows you to use about one-third less than any other type of cooking oil. This means that Carotino gives you healthy nutrients while enabling you to digest fewer calories! Although this isn’t a license to go overboard on fried chicken, it is a comforting thought.

Learn to fry like a pro

Put the olive oil back in your pantry! Extra virgin olive oil has a smoke point of only 3200 F, and its subtle flavor isn’t always best. In fact, based on its smoke point and taste, olive oil is best reserved for salad dressings. Palm fruit oil, on the other hand, is also ideal for browning, searing, deep frying and all-purpose cooking. It has a higher smoke point and is the perfect flavor-neutral oil.

How else can you turn out fried and sautéed dishes like a top restaurant chef? If you are frying, here are some steps to keeping the good nutrients in your food and not on your fingers:

1. Start with clean oil and keep it clean by scooping out food particles as you fry

2. Use carbonated liquids or a little leavening (such as baking soda) when applying batter to foods. The gas bubbles help the batter to cling and help to cut oil absorption

3. Use a healthy cooking oil such as Carotino that has a high smoke point so it won’t change flavors or lose its nutritional value during the cooking process

4. Maintain the oil at the optimum temperature between 3560-3740F

5. Drain the cooked food on paper towels to help prevent excess oil from soaking into the food


Follow these sauté tips to ensure that your food has the best flavor and color possible:

1. Cut your food to the same size for even cooking

2. Choose a healthy cooking oil such as Carotino with a high smoke point

3. Ensure that oil is hot by looking for ripples along the surface

4. Leave about an inch of space between pieces of food if you want it to brown. Just be careful of leaving too much space or the oil may burn

5. Hold food in a 200 degree F oven if sautéing in batches