Sautéing is often confused with pan-frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs from searing in that searing only browns the surface of the bath. Olive oil or clarified butter are commonly used for sautéing, but most fats will do. Regular butter will produce more flavor but will burn at a lower temperature and more quickly than other fats due to the presence of milk solids, so clarified butter is more fit for this use.
A sauté pan must be large enough to hold all of the food in one layer, so steam can escape - which keeps the ingredients from stewing, and promotes the development of fond. Most pans sold specifically as sauté pans have a wide flat base and low sides, to maximize the surface area available for heating. The low sides allow quick evaporation and escape of steam. While skillets typically have flared or rounded sides, sauté pans sold for home use also typically have straight, vertical sides - this keeps the ingredients from escaping as the pan is jerked or stirred.
Only enough fat to lightly coat the bottom of the pan is needed for sautéing; too much fat will cause the food to fry rather than just to slide, and may interfere with the development of fond. The food is spread across the hot fat in the pan, and left to brown, turning or tossing frequently for even cooking.
The sauté technique involves gripping the handle of the sauté pan firmly, and using a sharp elbow motion to rapidly jerk the pan back toward the cook, repeating as necessary to insure the ingredients have been thoroughly jumped. Tossing or stirring the items in the pan by shaking the pan too often, however, can cause the pan to cool faster and make the sauté take longer.
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Category:1987 births Category:Living people Category:Polish singers Category:Polish female singers Brodka, Monika
This text is licensed under the Creative Commons CC-BY-SA License. This text was originally published on Wikipedia and was developed by the Wikipedia community.
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