Sauté Another dry heat technique for cooking meat, fish, poultry, vegetables, or fruits. To sauté is to gently brown small pieces of food in a pan while stirring or flipping it to cook all sides evenly. The great and thrifty thing about this technique is that it’s a super easy way to add variety to your daily cooking. You can sauté just about anything! Be creative with your combinations. Imagine, tossing shrimp (which you have shelled, deveined, and seasoned) into a hot frying pan, adding a few drops of maple syrup (the real stuff not the Aunt Jemima junk), tossing the shrimp around, then adding a few drops of lemon juice and some lovely basil chifonade. Your lemon, maple, and basil sautéed shrimp is ready to serve. Gorgeous!
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Sauté is a cornerstone in cooking. Any time you’re mixing different products together in the presence of dry heat, you’re basically sautéing or stir frying (more below, it’s a little different from sauté). Take pasta, for example: penne or bowtie, some cut up bacon, julienne leek, cooked white beans, and cherry tomatoes. Render the bacon pieces, add the beans and leeks, sauté until the leek has softened, add the pasta, toss and stir, add the tomatoes, continue to sauté and then season with lots of black cracked pepper and a little sea salt. Tasty pasta whipped up in minutes. This is what our cooking classes are going to give you; the freedom to take whatever you have in the kitchen and create, effortlessly, tasty and healthy meals. Some may say, “bacon and pasta aren’t healthy.” You’re right, if compared to poached salmon on wild rice with steamed green beans and lemon tarragon vinaigrette. But, if you compare it to frozen, pre-made lasagnas from the frozen aisle of your grocery store, I just gave you the info you need to save your life and your money.
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Sauté is fun, dynamic, and energetic. You will really enjoy cooking from scratch with this technique.
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