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Sauté

Sauté

Making soups

For vegetable soups, always sauté the veggies before you add the stock or the water. This method enriches the taste by allowing the flavors to blend, and reduces cooking time by 5 to 10 minutes. Mihaela Lica Butler

Sautéing

If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.Anita Lo – Annisa, New York City

Sautéeing

Make sure the handle of your sauté pan is turned away from you so you don’t hit it and knock it off the stove. It happens all the time.Jonathan Waxman – Barbuto, New York City