Kitchen Tools for Sauteing - as part of the expert series by GeoBeats. Hello, I am Jennifer Sperling with Pink Sparrow Catering. When you are sautéing you should look for a couple of things. Number one, pick a pan that is right for you. I recommend two different types. The first is a fully clad sauté pan with a metal inside. You do not always need nonstick. When you are using a regular metal pan, sometimes I call them stick pans, you want to make sure that you use enough high heat, and when you put the items in the pan, you leave them alone. Do not move them around. That is how they stick. If you put a piece of chicken in a nice hot sauté pan and you leave it alone, it will form a crust and it will disconnect itself from the bottom of the pan. And when it disconnects itself, that is when it is ready to turn, not until then. Also, with your nonstick pans, you want to make sure you do not have to buy a really good quality nonstick pan, but you do want to take good care of it. Do not put other pans inside. Always make sure that your nonstick pans, if they are stacked, sit on top or out of the way. Or, you can put a nice towel in the bottom, and that will protect your nonstick surface. Something else that protects your nonstick surface: wooden or plastic utensils. I like to use the silicon spatula because I can use it on any of my sauté pans, whether they are stick or nonstick. I also like to use these little spoonulas. It is a mini spoon. I get nice and close to the food ...
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