Sauteing Method on Vegetable

Sauteing method on vegetable is a vegetable cooking method that use high heat to concentrates and enhances the flavor of veggies by evaporating the water and caramelizing. This way, the veggies will be savory and flavorful on the outside and meltingly tender on the inside.

Some said that sauteing method is an easy method that allows you to prepare meals in a moment. However, for some newbies this could be a quite complex method since it requires skill to make a quick movement when cooking, otherwise the high heat will burn out the vegetables. In my family, my sister, Diana, is best in sauteing vegetables and most of I am going to write here come from her.

Sauteing Vegetable - Basic Things for Best Result

When it comes to sauteing method on vegetables, here are the basic things to understand:

1. Whether butter or oil for sautéing
   Both butter and oil are common and can be used for sauteing vegetables. As be explained in roasting vegetable section, the primarily choice in this case is flavor. Butter will give your food better taste and a wonderful golden crust but burns more easily.

   Meanwhile, vegetable oil such as olive oil has a higher burning point than butter, which makes it ideal for sauteing as it withstands the high heat. Using vegetable oil in sauteing method on vegetable will give your food a nice crust and will not burn as quickly and yet does not give as rich a flavor or color as butter does.

   It is smart idea to combine both butter and oil for sauteing method on vegetable in 1:2 portion, 1 part of butter and 2 parts of oil. The combination will give your food a nice golden crust as well as flavor and give you a bit longer time to evaporate water from the veggies until it perfectly tender.

2. How much heat when sauteing
   Actually, how much heat when sauteing vegetable depends on your stove, your saute pan and your cooking skill. If you are good and fast enough on cooking, you can sauté at the highest heat possible. High heat is essential in sauteing method on vegetable, it assures that the veggies are brown enough before they release water of their own.

   It is important to preheat the pan before sauteing to ensure that every hot spot on sauté pan surface are hot enough to melts butter or to heats up oil without burning them. By this way, you do not have to wait too long to start cooking after you add the fat.

   To preheat a pan, simply put it on your burner at low heat about 150-180 F. Do not worry that the low heat will get hotter and hotter, that is not the way it will be. The pan will only get as hot as the heat level you apply to it. To get more heat, you have to apply a higher level of heat.

   Before you go further...
   

   ---

   
   The butter or oil you add into your pan will effect temperature of the saute pan. It will bring the temperature a bit down. Therefore, you have to add the heat before you start to sauté.

   Finally, you will know whether or not your pan hot enough to start sauteing vegetable is when the butter stops foaming and begins to turn a pale brown. If you use oil, simply dip a wood spoon tip on it, air bubbles that comes out around the spoon shows you that the oil is hot enough and ready to start sauteing.
   
   

3. What a good saute pan should has
   Click here for more information of a good saute pan for this sauteing method on vegetable
   
   
4. How to saute vegetables - step by step guide
   The following are step by step on sauteing vegetable:
   
   1. Wash your vegetables properly. Make sure the vegetables are dry by wrap them with paper towel or tissue to absorb the water remain after washing.

   2. Preheat the pan then melt the fat. Add the vegetables when the fat is hot enough to start to saute.

   3. Cook the vegetables until all the pieces are coated in oil or butter and evenly cooked. If you feel the pan gets too hot and your veggies starts to burn, remove the pan from the heat and let it cool down. Put it back to the heat after some times and cook them until it reaches desired doneness.

   4. Season with little sea salt and fresh ground pepper.
   
   
   
   

   Where do you want to go from here?
   
   

   Enter your searchterms Submit search form