Overview
Although it is quick, sautéing is not always simple. Butter easily burns in a hot pan, overcrowding results in steaming instead of sautéing, and fussing with chicken breasts or cutlets disturbs formation of a good crust. The wrong pan, level of heat, or technique can wreak havoc on this seemingly simple cooking process. The editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing, solve these mysteries in How to Sauté. We review the principles to sautéing that you can apply to a wide range of dishes involving chicken, fish, pork, turkey, lamb, and beef, plus literally thousands of quick pan sauces. The dishes can be as simple as sautéed chicken cutlets with a lemon caper sauce, as unusual as sautéed fish fillets with a chipotle orange sauce, or as traditional as steak served with red wine sauce. How to Sauté brings you all the secrets, tips and techniques necessary to master this time saving cooking process.Synopsis
Although it is quick, sautéing is not always simple. Butter easily burns in a hot pan, overcrowding results in steaming instead of sautéing, and fussing with chicken breasts or cutlets disturbs formation of a good crust. The wrong pan, level of heat, or technique can wreak havoc on this seemingly simple cooking process. The editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing, solve these mysteries in How to Sauté. We review the principles to sautéing that you can apply to a wide range of dishes involving chicken, fish, pork, turkey, lamb, and beef, plus literally thousands of quick pan sauces. The dishes can be as simple as sautéed chicken cutlets with a lemon caper sauce, as unusual as sautéed fish fillets with a chipotle orange sauce, or as traditional as steak served with red wine sauce. How to Sauté brings you all the secrets, tips and techniques necessary to master this time saving cooking process.