Learn to sauté as well as a celebrity chef, part one

What’s the difference between sautéing and frying? Can you use the same type of skillet? The same techniques? Sautéing is a fast and healthy way to prepare everything from garlic and onions to vegetable medleys and proteins. Unlike frying, when oil is used to cook the food, Carotino Red Palm & Canola Oil is used in sautéing to help the food slide more easily in a shallow pan.

Sauté comes from a French word meaning “to jump,” which reflects this cooking method’s need to keep the food from staying in one place for too long. If it isn’t moved from time to time, the food may burn over the high heat. This is why, when celebrity chefs sauté, they either use a pair of tongs or (more commonly) toss it into the air periodically.

Preparation is key

“Remember, y’all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You’ll look like a star,” recommends the Food Network chef Paula Dean. However, getting your recipe to look like the pros can be a challenging task. Simple mistakes are easy to prevent with a few tricks of the trade from top chefs. To sauté like a pro, start with the right equipment. In part two, we will look at good foods to sauté as well as correct food preparation and cooking techniques.

Choosing the right pan

Sauté pans are designed to heat all ingredients evenly, with as few hot spots as possible. Stainless steel pans are ideal for this job! Choose one with a heavy, dense bottom that is both wide and flat. Unlike a frying pan, which has concave sides, the sauté pan’s sides should be straight and low so that air can circulate when cooking. This feature also helps food stay inside the pan more easily as it is being tossed around during cooking. The pan should be big enough so that your food will not touch while it’s cooking.

Add your choice of utensils

Stainless steel pans won’t scratch, so you can use your choice of utensils. However, there are some pros and cons to consider. Stainless steel utensils are strong and sturdy but are fast heat conductors, so use one with a plastic handle or grab a pot holder. Wooden utensils do not conduct heat, but they will splinter or warp over time. Plastic utensils are safe, but they are also weaker and melt easily. And while silicone utensils hold up well to all cooking demands, they can be expensive.

Use these tips and you’ll be on track for preparing an outstanding sautéed meal. Share this advice with your family or friends and amaze them with your cooking knowledge. You’ll sound just like a celebrity chef! In part two, you’ll learn how to choose the ideal ingredients and utilize the correct cooking technique to create a delicious, healthful meal just as the pros do!