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Title : Sauteing and Pan Frying

User : Deepu

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Description :

Pan-frying closely resembles sauteing, with the main difference being that pan-frying uses slightly more oil and slightly lower temperatures than sauteing.

Tip Procedure :

Sautéing requires a very hot pan. When sautéing, it's important to heat the pan for a minute, then add a small amount of oil and let the oil get hot as well, before adding the food to the pan. Another key is not crowding the pan. The pan must stay hot in order to achieve the desired browning of the food. Too much food in the pan dissipates the heat, causing the food to steam or boil rather than sauté. One method for maintaining a hot pan and ensuring the food cooks evenly is through tossing or flipping the food in the pan - sauté actually means "jump" in French. Some sauté pans have sloped sides to facilitate this, but it's generally only done with smaller pieces of food, especially vegetables. 


Pan-frying closely resembles sautéing, with the main difference being that pan-frying uses slightly more fat and slightly lower temperatures than sautéing. This makes it a good method for cooking larger pieces of meat that would not have time to cook through because with sautéing, the food isn't in the pan for very long. For that reason, larger pieces of meat are often finished in the oven after the surface has been cooked to the desired degree.

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