Rather than take our heat recommendations as a rule, just use it as a guide. You may need to turn the temperature down if the ingredients are getting hot enough to start to brown. Sauteing is usually done on medium high heat. Like a french fry! It is browned on the outside and tender on the inside. Frying gives a crust/sear on the outside. When you are frying, you are using a hot pan and hot oil to sear and brown, as well as fully cook. Sauteing uses a small amount of oil, and the sauteed ingredients are uniformly cooked, but not browned or seared. And another benefit to sauteing is retaining a good amount of the nutrients in vegetables. It is one of the reasons why his recipes cook up so quickly. SAUTE: Ricky uses this method of cooking quite a bit. And there are a couple of more logical reasons to cook dinner at home saving a ton of money and knowing what is in the meal you are serving your family. Results have shown that families that eat together, even a couple of times a week, are happier and more successful. I am sure most have heard about studies done, looking at the psychological benefits of a family sitting down at a table together for dinner. We hope we can help bring people back to a dinner table with real food being served. We are just home cooks trying to provide less experienced people some basic, practical cooking knowledge. I am certain there are more accurate explanations than the ones we are offering you here. We are not experts in any of these terms. We are using this page to try to answer some questions you may have. But there may be a term, or an ingredient we have used in a recipe, that you are not familiar with. We have tried to keep the instructions in our recipes basic. If you are new to cooking, and you haven’t been paying attention to those in your life that cook regularly (if you have any), you may be lost in the jargon used in recipes.
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