High-flavor, low-fat tips for cooking veggies, seafood, and poultry in a snap.
-I'm Gina [unk], private chef and parents contributor, and I'm going to walk you through the process of sauteing. There are few important things to remember when you're sauteing. First, the size of your pan. You wanna make sure to pick a pan that just holds all of your ingredients in 1 layer. If it's smaller than that, your food will steam instead of saute. Also, you wanna pick the right fat. Canola oil is a good fat because it has a high smoke point and won't burn easily. Olive oil will work too for most recipes as long as it's a quick saute. Today, we're going to saute some shrimp and I'm going to turn the heat on to medium high, add enough olive oil just to fill the bottom of the pan, and we wanna make sure that it's hot enough. We don't wanna add any of our food until it is ready to sizzle. One to check if your oil is ready is to put a tiny drop of water into it. Here we go, getting a little sizzle there, so that means that oil is just about ready, and now we'll add our shrimp. When you saute, you don't wanna move the food around too much in the pan. If you do that, it will prevent it from getting that brown crust. Okay, so now we're going to put the shrimp. I think it's gonna nice and brown, beautiful and let it cook through on the other side. So, make sure to follow your recipe for how long to cook the food for. You want it to be brown on both sides and don't move your food around too much. So that's how you saute.
