Guidelines for S auting Panfrying and Griddling

1. Use only tender cuts for sautéing.

2. Smaller or thinner pieces of meat require higher heat. The object is to brown or sear the meat in the time it takes to cook it to the desired doneness. Very small or thin pieces cook in just a few moments.

3. If large or thick items are browned over high heat, it may be necessary to finish them at lower heat to avoid burning them.

4. The amount of fat needed is the amount required to conduct the heat to all surfaces so the item cooks evenly. Flat items need much less fat than irregularly shaped items like chicken pieces.

Sautéing small pieces of meat requires little fat because the items are tossed or flipped so that all sides come in contact with the hot pan.

5. When sautéing small pieces of food, do not overload the pan, and do not flip or toss the food more than necessary. This will cause the temperature to drop too much, and the meat will simmer in its own juices instead of sauté.

6. Use clarified butter or oil or a mixture of the two for sautéing. Whole butter burns easily.

7. Dredging meats in flour promotes even browning and helps prevent sticking. Flour meats immediately before cooking, not in advance, or the flour will get pasty. Also, shake off excess flour before adding meat to the pan.

8. Meats to be pan-fried are often breaded. Review page 142 for Standard Breading Procedure.

9. When pan-frying several batches, strain or skim the fat between batches. Otherwise, burned food particles from previous batches may mar the appearance of the meat.

10. Griddling and pan-frying are preferable to broiling and grilling for cooking pork and veal chops because the lower temperatures keep these meats moister when cooked well done. Hamburgers cooked well done are also moister if cooked on a griddle.

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